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Creamy Chicken and Vegetable Soup

(22)
  8 reviews
  • 20 min prep time
  • 20 min total time
  • 5 ingredients
  • 4 servings
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Reduced-fat sour cream adds smooth texture, but little fat, to a soup punctuated with mixed vegetables and pasta.

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.
  • 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 Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
293.9
Calories from Fat
110
% Daily Value
Total Fat
13.3g
20%
Saturated Fat
6.3g
31%
Trans Fat
0g
Cholesterol
72.3mg
24%
Sodium
923.3mg
38%
Total Carbohydrate
17.7g
6%
Dietary Fiber
4.5g
18%
Sugars
4.0g
Protein
27.4g
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
253.70%
254%
Calcium
16.90%
17%
Iron
12.30%
12%
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.
Comments + Recipe Twists

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