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Low Residue Low Fiber Chicken Vegetable Pasta Soup

Cook Time 30 minutes
Total Time 30 minutes
Servings 4
Calories 116 kcal
Author Jeanette


  • 5 cups low sodium chicken broth
  • 1 carrot chopped
  • 1 potato chopped
  • 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.
Nutrition Facts
Low Residue Low Fiber Chicken Vegetable Pasta Soup
Amount Per Serving
Calories 116 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Sodium 102mg4%
Potassium 584mg17%
Carbohydrates 17g6%
Fiber 3g13%
Sugar 4g4%
Protein 10g20%
Vitamin A 3553IU71%
Vitamin C 10mg12%
Calcium 44mg4%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.