Vegetable-Chicken Soup

Looking for a hearty dinner? The check out this soup made with chicken and veggies that is ready in 25 minutes.

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  • prep time 25 min
  • total time 25 min
  • ingredients 9
  • servings 4
 

Ingredients

3 1/2
cups Progresso™ chicken broth (from 32 oz carton)
2
cups water
3/4
cup uncooked specialty shaped or small shell pasta (3 oz)
1 1/2
cups cubed cooked chicken
1
cup Green Giant™ Steamers™ frozen mixed vegetables (from 12 oz bag)
1/4
teaspoon salt
1/4
teaspoon dried thyme leaves
1/8
teaspoon pepper
2
tablespoons chopped fresh parsley, if desired

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In 3-quart saucepan, bring broth and water to a boil. Add pasta; return to a boil. Cook 5 minutes.
  • 2 Add chicken, vegetables, salt, thyme and pepper; return to a boil. Reduce heat; simmer 5 to 7 minutes or until pasta and vegetables are tender. Sprinkle individual servings with parsley.
  • 1 In 3-quart saucepan, bring broth and water to a boil. Add pasta; return to a boil. Cook 5 minutes.
  • 2 Add chicken, vegetables, salt, thyme and pepper; return to a boil. Reduce heat; simmer 5 to 7 minutes or until pasta and vegetables are tender. Sprinkle individual servings with parsley.

EXPERT TIPS

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Expert Tips

No leftover chicken to use in this recipe? Look for packages of cooked chicken in the frozen department or at the fresh meat counter, or pick up thickly sliced cooked chicken or a roasted chicken from the deli.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 1/3 Cups
Calories
220
(
Calories from Fat
45),
% Daily Value
Total Fat
5g
5%
(Saturated Fat
1g,
1%
),
Cholesterol
45mg
45%;
Sodium
850mg
850%;
Total Carbohydrate
21g
21%
(Dietary Fiber
1g
1%
  Sugars
1g
1%
),
Protein
23g
23%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
6%;
Calcium
4%;
Iron
10%;
Exchanges:
1 1/2 Starch; 2 1/2 Very Lean Meat; 1/2 Fat;
Carbohydrate Choices:
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.