Chicken Pasta Soup

Chicken Pasta Soup

Skip simmering soup for hours by using boneless skinless chicken breasts and canned broth. Every spoonful is flavorful!

Prep Time

40

Minutes

Total Time

40

Minutes

Makes

6

servings

2
teaspoons butter or margarine
3
boneless skinless chicken breasts, cut into thin strips
1
package (8 oz) sliced fresh mushrooms (3 cups)
3
cans (14 oz each) fat-free chicken broth with 33% less sodium
1 1/2
cups uncooked medium pasta shells (4 oz)
1
cup sliced yellow summer squash or zucchini
1/2
cup chopped red bell pepper
1
teaspoon Italian seasoning
  1. In 4-quart nonstick saucepan or Dutch oven, heat butter over medium heat until hot. Cook chicken and mushrooms in butter, stirring occasionally, until chicken is no longer pink. Stir in remaining ingredients. Heat to boiling.
  2. Reduce heat to low; simmer 10 to 13 minutes or until pasta is tender. Serve immediately.
Makes 6 servings (1 1/3 cups each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Rotisserie chicken can be used in place of the raw chicken. It's not necessary to cook the chicken with the mushrooms; instead chop and add with the rest of the ingredients.
Look in the freezer case for Pillsbury® Oven Baked frozen crusty French dinner rolls. Bake them while the soup is cooking for an accompaniment to this soup.

Nutrition Information:

1 Serving (1 Serving (1 1/3 Cups))
  • Calories 190
    • (Calories from Fat 35),
  • Total Fat 4g
    • (Saturated Fat 1 1/2g,
    • Trans Fat 0g),
  • Cholesterol 40mg;
  • Sodium 500mg;
  • Total Carbohydrate 19g
    • (Dietary Fiber 1g,
    • Sugars 1g),
  • Protein 20g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1 Vegetable;
    • 2 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1/2 Fat;
    Carbohydrate Choices:
    • 1;
    *Percent Daily Values are based on a 2,000 calorie diet.