Creamy Chicken and Pasta Soup

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

  • prep time 20 min
  • total time 20 min
  • ingredients 9
  • servings 6

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
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 1/2 Cups
    Calories
    280
    (
    Calories from Fat
    20),
    % Daily Value
    Total Fat
    2g
    2%
    (Saturated Fat
    1g,
    1%
    ),
    Cholesterol
    40mg
    40%;
    Sodium
    470mg
    470%;
    Total Carbohydrate
    39g
    39%
    (Dietary Fiber
    2g
    2%
      Sugars
    9g
    9%
    ),
    Protein
    26g
    26%
    ;
    % Daily Value*:
    Vitamin A
    15%;
    Vitamin C
    20%;
    Calcium
    20%;
    Iron
    15%;
    Exchanges:
    2 1/2 Starch; 2 1/2 Other Carbohydrate; 2 Very Lean Meat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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