Creamy Chicken and Pasta Soup

  • Prep 20 min
  • Total 20 min
  • Ingredients 9
  • Servings 6
Creamy Chicken and Pasta Soup

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

Steps

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  • 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.

Notes









Tips

 

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 1/2 Cups
Calories
280
Calories from Fat
20
% Daily Value
Total Fat
2g
3%
Saturated Fat
1g
5%
Cholesterol
40mg
13%
Sodium
470mg
20%
Total Carbohydrate
39g
13%
Dietary Fiber
2g
8%
Sugars
9g
Protein
26g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
20%
20%
Calcium
20%
20%
Iron
15%
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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