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Creamy Chicken and Vegetable Soup

Creamy Chicken and Vegetable Soup
  • Prep 20 min
  • Total 20 min
  • Ingredients 5
  • Servings 4
Reduced-fat sour cream adds smooth texture, but little fat, to a soup punctuated with mixed vegetables and pasta.
Updated August 8, 2016
Make With
Make With
Pillsbury Bread

Ingredients

  • 3 cups Progresso™ chicken broth (from 32-oz carton)
  • 1 tablespoon all-purpose flour
  • 1 bag (24 oz) frozen pasta, broccoli, carrots & cheese sauce
  • 2 cups cubed cooked chicken
  • 1 container (8 oz) reduced-fat sour cream

Steps

  • 1
    In large saucepan, mix broth and flour until well blended. Add frozen pasta with vegetables. Heat to boiling. Reduce heat; cover and simmer 8 to 10 minutes, stirring occasionally, until vegetables are tender.
  • 2
    Stir in chicken and sour cream. Cook 2 to 4 minutes or until thoroughly heated.

Nutrition Facts

Serving Size: 1 Serving
Calories
370
Calories from Fat
110
Total Fat
12g
18%
Saturated Fat
5g
24%
Trans Fat
0g
Cholesterol
80mg
26%
Sodium
1320mg
55%
Potassium
290mg
8%
Total Carbohydrate
37g
12%
Dietary Fiber
2g
9%
Sugars
13g
Protein
30g
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
10%
10%
Calcium
10%
10%
Iron
10%
10%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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