Italian Chicken Soup

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  • 35|min prep time
  • 35|min total time
  • 13 ingredients
  • 4 servings

2
teaspoons oil
4
boneless, skinless chicken breast halves, cut into 1-inch pieces
1/2
cup chopped onion
1/4
cup chopped celery
2
garlic cloves, minced
1
teaspoon dried basil leaves
1/4
teaspoon pepper
1
cup water
1
(10 1/2-oz.) can condensed chicken broth
1
(14.5-oz.) can stewed tomatoes, undrained
1
cup frozen whole kernel corn
1
oz. uncooked vermicelli, broken into fourths (1/3 cup)
2
tablespoons grated Parmesan cheese

Directions

  1. 1 Heat oil in large saucepan over medium-high heat until hot. Add chicken; cook and stir until browned. Add onion, celery and garlic; cook and stir until vegetables are crisp-tender. Stir in basil, pepper, water, broth and tomatoes. Bring to a boil. Reduce heat to low; cover and simmer 5 minutes.
  2. 2 Stir in corn and vermicelli. Cover; simmer 10 minutes or until soup is thoroughly heated and vermicelli is tender. Sprinkle each serving with Parmesan cheese.

Notes

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Nutrition Information

Recipe Step Photos

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