Chicken Pasta Soup

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

  • 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
  • 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.
  • 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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