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Chicken Pasta Soup

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Chicken Pasta Soup
  • Prep Time 40 min
  • Total Time 40 min
  • Servings 6
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Skip simmering soup for hours by using boneless skinless chicken breasts and canned broth. Every spoonful is flavorful!

Ingredients

2
teaspoons butter or margarine
3
boneless skinless chicken breasts, cut into thin strips
1
package (8 oz) sliced fresh mushrooms (3 cups)
3
cans (14 oz each) fat-free chicken broth with 33% less sodium
1 1/2
cups uncooked medium pasta shells (4 oz)
1
cup sliced yellow summer squash or zucchini
1/2
cup chopped red bell pepper
1
teaspoon Italian seasoning

Directions

  • 1 In 4-quart nonstick saucepan or Dutch oven, heat butter over medium heat until hot. Cook chicken and mushrooms in butter, stirring occasionally, until chicken is no longer pink. Stir in remaining ingredients. Heat to boiling.
  • 2 Reduce heat to low; simmer 10 to 13 minutes or until pasta is tender. Serve immediately.
Tips  

Rotisserie chicken can be used in place of the raw chicken. It's not necessary to cook the chicken with the mushrooms; instead chop and add with the rest of the ingredients.

Look in the freezer case for Pillsbury® Oven Baked frozen crusty French dinner rolls. Bake them while the soup is cooking for an accompaniment to this soup.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving (1 1/3 Cups)
Calories
190
(
Calories from Fat
35
)
Daily Value
Total Fat
4g
6%
(
Saturated Fat
1 1/2g
7%
,
Trans Fat
0g
)
Cholesterol
40mg
13%
Sodium
500mg
21%
Potassium
480mg
14%
Total Carbohydrate
19g
6%
(
Dietary Fiber
1g
7%
,
Sugars
1g
)
Protein
20g
Daily Value*:
Vitamin A
6%
6%
Vitamin C
15%
15%
Calcium
4%
4%
Iron
10%
10%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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