Chicken Pasta Soup

Skip simmering soup for hours by using boneless skinless chicken breasts and canned broth. Every spoonful is flavorful!

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  • prep time 40 min
  • total time 40 min
  • ingredients 8
  • servings 6
 

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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.

EXPERT TIPS

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Expert 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.

Nutritional information

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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
4%
(Saturated Fat
1 1/2g,
1 1/2%
Trans Fat
0g
0%
),
Cholesterol
40mg
40%;
Sodium
500mg
500%;
Total Carbohydrate
19g
19%
(Dietary Fiber
1g
1%
  Sugars
1g
1%
),
Protein
20g
20%
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
15%;
Calcium
4%;
Iron
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 Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.
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