Quick Chicken Soup

  • Prep Time 10 min
  • Total Time 30 min
  • Servings 0

Ingredients

Ingredients

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)

Directions

  • 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.

Notes










Tips

Expert Tips

Italian for “twins,” gemelli are 1 1/2-inch pasta twists that look like two strands of spaghetti twisted together.

Leftover turkey in your refrigerator? Make Quick Turkey Soup!

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
240
(
Calories from Fat
55 ),
% Daily Value
Total Fat
6 g
6 %
(Saturated Fat
2 g,
2 %
),
Cholesterol
50 mg
50 %;
Sodium
650 mg
650 %;
Total Carbohydrate
23 g
23 %
(Dietary Fiber
3 g
3 %
),
Protein
26 g
26 %
;
% Daily Value*:
Vitamin A
82%;
Vitamin C
4%;
Calcium
4%;
Iron
14%;
Exchanges:
1 1/2 Starch; 3 Very Lean Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.