Vegetable-Chicken Soup

  • Prep 25 min
  • Total 25 min
  • Ingredients 9
  • Servings 4
Vegetable-Chicken Soup

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 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

Steps

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  • 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.

Notes









Tips

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

Nutrition Information

Nutrition Facts

Serving Size: 1 1/3 Cups
Calories
220
Calories from Fat
45
% Daily Value
Total Fat
5g
8%
Saturated Fat
1g
5%
Cholesterol
45mg
15%
Sodium
850mg
35%
Total Carbohydrate
21g
7%
Dietary Fiber
1g
4%
Sugars
1g
Protein
23g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
6%
6%
Calcium
4%
4%
Iron
10%
10%
Exchanges:
1 1/2 Starch; 2 1/2 Very Lean Meat; 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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