| 2 | tablespoons butter or margarine |
| 2 | medium carrots, sliced (1 cup) |
| 2 | medium stalks celery, sliced (1 cup) |
| 1 | medium onion, chopped (1/2 cup) |
| 1 | carton (32 oz) Progresso® reduced-sodium chicken broth |
| 2 1/2 | cups milk |
| 1 | box Tuna Helper® creamy broccoli |
| 2 | cups cut-up cooked chicken |
| 1 | dried bay leaf |
| 2 | tablespoons basil pesto |
Serve with...
Orange-Strawberry Salad
Total Time:
30 min
| 1. | In 5-quart Dutch oven or stockpot, melt butter over medium heat. Add carrots, celery and onion; cook about 5 minutes, stirring frequently, until carrots are crisp-tender. |
| 2. | Stir in broth, milk, uncooked pasta and sauce mix (from Tuna Helper box), chicken and bay leaf. Heat to boiling. Reduce heat; simmer uncovered 12 to 15 minutes, stirring occasionally, until pasta and vegetables are tender. |
| 3. | Remove bay leaf from soup; ladle soup into bowls. Place pesto in small resealable food-storage plastic bag; seal bag. Cut off small corner of bag; drizzle pesto over soup. |
|
| Use rotisserie chicken for a quick way to get cooked chicken for this soup. |
Nutrition Information:
280 ( 130); 15g ( 6g, 0g); 60mg; 660mg; 16g ( 1g, 8g); 19g 80%; 4%; 15%; 6% 1 ; 0 ; 0 ; 2 1/2 ; 1 1