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.

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Prep Time 25 min
Total Time 55 min
Servings 4

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

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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

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.

Got questions? Our experts have the answers. Ask Betty now.