Chunky Chicken Soup with Pasta Shells

Chunky Chicken Soup with Pasta Shells

Chicken soup made with pasta shells and vegetables is perfect for a hearty dinner that’s ready within an hour.

Prep Time

25

Minutes

Total Time

55

Minutes

Makes

4

servings

1
tablespoon olive or vegetable oil
2
medium onions, chopped (1 cup)
1
medium green bell pepper, chopped (1 cup)
2
medium carrots, chopped (1 cup)
2
cloves garlic, finely chopped
2
cans (14 1/2 ounces each) ready-to-serve chicken broth
1
can (14 1/2 ounces) diced tomatoes, undrained
1
can (15 to 16 ounces) kidney beans, rinsed and drained
1
cup diced cooked chicken
2
teaspoons chopped fresh or 1/2 teaspoon dried basil leaves
1/2
cup uncooked small pasta shells (2 ounces)
1/4
cup shredded Parmesan cheese
  1. Heat oil in Dutch oven over medium-high heat. Cook onions, bell pepper, carrots and garlic in oil 2 to 3 minutes, stirring frequently, until vegetables are crisp-tender.
  2. Stir in broth, tomatoes, beans, chicken and basil. Heat to boiling; reduce heat to medium-low. Cook 10 minutes, stirring occasionally.
  3. Stir in pasta. Cook 10 to 12 minutes, stirring occasionally, until pasta is tender. Top each serving with cheese.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Wing it!
Great for a quick hearty meal, this soup is perfect anytime served with soft breadsticks or a loaf of ficelle, which is a long and thin version of French bread.

Nutrition Information:

1 Serving (1 serving)
  • Calories 380
    • (Calories from Fat 90),
  • Total Fat 10g
    • (Saturated Fat 3g,),
  • Cholesterol 35mg;
  • Sodium 1500mg;
  • Total Carbohydrate 54g
    • (Dietary Fiber 11g,
  • Protein 30g;
*Percent Daily Values are based on a 2,000 calorie diet.