Italian Chicken Noodle Soup

 

1

tablespoon olive or vegetable oil

2

boneless skinless chicken breasts (about 1/2 lb), cut into 1/2-inch pieces

1

medium onion, chopped (1/2 cup)

1

carton (32 oz) Progresso® chicken broth (4 cups)

2

cups water

3

medium carrots, sliced (1 1/2 cups)

2

cups broccoli florets

1 1/2

cups uncooked medium egg noodles

1

teaspoon dried basil leaves

1/2

teaspoon garlic-pepper blend

1/4

cup shredded Parmesan cheese

• 1 In 4-quart saucepan, heat oil over medium heat. Add chicken. Cook 4 to 6 minutes, stirring occasionally, until no longer pink in center. Stir in onion. Cook 2 to 3 minutes, stirring occasionally, until onion is tender.
• 2 Stir in broth, water and carrots. Heat to boiling. Cook 5 minutes over medium heat. Stir in broccoli, noodles, basil and garlic-pepper blend. Heat to boiling; reduce heat. Simmer uncovered 8 to 10 minutes, stirring occasionally, until vegetables and noodles are tender.
• 3 Top each serving with cheese.