Quick Chicken Soup

Quick Chicken Soup

This homemade classic—loaded with chicken, pasta and vegetables—is so easy!

Prep Time

10

Minutes

Total Time

30

Minutes

Makes

6

servings

3/4
pound cooked chicken, cut into 1/2-inch pieces (2 cups)
1
cup frozen green peas
2
medium celery stalks, sliced (1 cup)
2
medium carrots, sliced (1 cup)
1
medium onion, chopped (1/2 cup)
2
garlic cloves, finely chopped
7
cups Progresso® reduced-sodium chicken broth (from two 32-ounce cartons)
1
tablespoon chopped fresh parsley or 1 teaspoon parsley flakes
1
tablespoon chopped fresh thyme leaves or 1 teaspoon dried thyme leaves
1/4
teaspoon pepper
1
dried bay leaf
1
cup uncooked gemelli or rotini pasta (4 ounces)
  1. Heat all ingredients except pasta in 4-quart Dutch oven. Stir in pasta. Heat to boiling, stirring occasionally; reduce heat.
  2. Simmer uncovered 10 to 15 minutes, stirring occasionally, until pasta and vegetables are tender. Discard bay leaf.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Did You Know?
Italian for “twins,” gemelli are 1 1/2-inch pasta twists that look like two strands of spaghetti twisted together.
Substitution
Leftover turkey in your refrigerator? Make Quick Turkey Soup!

Nutrition Information:

1 Serving (1 Serving)
  • Calories 240
    • (Calories from Fat 55 ),
  • Total Fat 6 g
    • (Saturated Fat 2 g,),
  • Cholesterol 50 mg;
  • Sodium 650 mg;
  • Total Carbohydrate 23 g
    • (Dietary Fiber 3 g,
  • Protein 26 g;
Percent Daily Value*:
    Exchanges:
    • 1 1/2 Starch;
    • 3 Very Lean Meat;
    • 1/2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.