Quick Chicken Soup

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

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

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)

  • 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.

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 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.