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Servings: 1
45 g protein
50 g carbs
12 g fat
490 kcal


  • Cook the pasta according to the package instructions. Drain and set aside.
  • Heat the oil in a large stock pot over medium heat and sauté onion, carrot, celery and fennel until soft.
  • Add chicken stock, bay leaves and chopped chicken and bring to a boil. Reduce the heat to low and let it simmer for 10 minutes.
  • Stir in pasta and adjust the seasoning. Remove from the heat.
  • Serve hot in a bowl.

Nutritional Facts

per 1 serving size (unscaled)

Amount Per Serving

Calories 490 kcal

Calories from Fat 108

% Daily Values*

Total Fat 12 g


Saturated Fat 1.73 g


Polyunsaturated Fat 0.65 g

Monounsaturated Fat 3.34 g

Cholesterol 12 mg


Sodium 427 mg


Potassium 1240 mg

Total Carbohydrate 50 g


Dietary Fiber 6.38 g


Sugars 7.03 g


Protein 45 g

Vitamin A 69.67%

Vitamin C 22.5%

Calcium 10.9%

Iron 15.38%

* Nutritional Values are estimated and may vary

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