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Low Residue Low Fiber Chicken Vegetable Pasta Soup

Cook Time 30 minutes
Total Time 30 minutes
Servings 4
Author Jeanette


  • 5 cups chicken broth
  • 1 carrot
  • 1 potato
  • 1/2 cup tomato flesh no skin or seeds
  • 1 bunch asparagus tips
  • 1/2 cup cooked pastini or other small pasta


  1. Place broth, carrot and potato in a small saucepan. Bring to a boil, then reduce heat and cook until vegetables are very tender. Add tomatoes and asparagus tips and cook until asparagus is tender. Stir in cooked pasta and cook until heated through.