Creamy Chicken and Pasta Soup

Looking for a warm and hearty dinner? Enjoy this creamy chicken and pasta soup made in just 20 minutes.

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Servings 6

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ingredients 9
Prep Time 20 min
Total Time 20 min

Ingredients

2: (14 1/2-oz.) cans ready-to-serve fat-free chicken broth with 1/3 less sodium

5 1/4: oz. (2 cups) uncooked medium shell pasta

3: boneless, skinless chicken breast halves, cut into 1/2-inch cubes

4: cups skim milk

1/2: cup all-purpose flour

1: cup frozen sweet peas

1: (2-oz.) jar chopped pimientos, drained

1/2: to 3/4 teaspoon dried basil leaves

: Dash white pepper

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Directions

1 In nonstick Dutch oven, bring broth to a boil. Add pasta and chicken. Reduce heat; cover and simmer 9 to 11 minutes or until pasta is of desired doneness.
2 In small bowl or jar with tight-fitting lid, combine 1 cup of the milk and flour. Beat with wire whisk or shake until well blended.
3 Add flour mixture, remaining 3 cups milk, peas, pimientos, basil and pepper to broth mixture; cook and stir over medium heat until soup is bubbly and thickened and chicken is no longer pink. If desired, add salt to taste.