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Chunky Chicken Soup with Pasta Shells

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  • Prep Time 25 min
  • Total Time 55 min
  • Servings 4
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Chicken soup made with pasta shells and vegetables is perfect for a hearty dinner that’s ready within an hour.

Ingredients

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

Directions

  • 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.

Expert Tips

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

NUTRITION INFORMATION PER SERVING

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

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