Italian Chicken Soup

Looking for an Italian dinner tonight? Enjoy this hearty chicken and vegetables soup- ready in just 35 minutes!

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

Ingredients

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
  • 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 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 1/2 Cups
    Calories
    280
    (
    Calories from Fat
    60),
    % Daily Value
    Total Fat
    7g
    7%
    (Saturated Fat
    2g,
    2%
    ),
    Cholesterol
    75mg
    75%;
    Sodium
    860mg
    860%;
    Total Carbohydrate
    21g
    21%
    (Dietary Fiber
    2g
    2%
      Sugars
    5g
    5%
    ),
    Protein
    34g
    34%
    ;
    % Daily Value*:
    Vitamin A
    15%;
    Vitamin C
    20%;
    Calcium
    10%;
    Iron
    15%;
    Exchanges:
    1 1/2 Starch; 1 1/2 Other Carbohydrate; 4 Lean Meat; 1/2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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