Creamy Chicken and Pasta Soup

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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

Directions

  1. 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. 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. 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.

Notes

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Nutrition Information

Recipe Step Photos

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