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Chicken Pasta Soup

chicken pasta soup Entree
Chicken Pasta Soup
  • Prep 40 min
  • Total 40 min
  • Servings 6

Skip simmering soup for hours by using boneless skinless chicken breasts and canned broth. Every spoonful is flavorful!

Updated February 16, 2010

Ingredients

  • 2
    teaspoons butter or margarine
  • 3
    boneless skinless chicken breasts, cut into thin strips
  • 1
    package (8 oz) sliced fresh mushrooms (3 cups)
  • 3
    cans (14 oz each) fat-free chicken broth with 33% less sodium
  • 1 1/2
    cups uncooked medium pasta shells (4 oz)
  • 1
    cup sliced yellow summer squash or zucchini
  • 1/2
    cup chopped red bell pepper
  • 1
    teaspoon Italian seasoning

Steps

  • 1
    In 4-quart nonstick saucepan or Dutch oven, heat butter over medium heat until hot. Cook chicken and mushrooms in butter, stirring occasionally, until chicken is no longer pink. Stir in remaining ingredients. Heat to boiling.
  • 2
    Reduce heat to low; simmer 10 to 13 minutes or until pasta is tender. Serve immediately.

  • Rotisserie chicken can be used in place of the raw chicken. It's not necessary to cook the chicken with the mushrooms; instead chop and add with the rest of the ingredients.
  • Look in the freezer case for Pillsbury® Oven Baked frozen crusty French dinner rolls. Bake them while the soup is cooking for an accompaniment to this soup.

Nutrition Facts

Serving Size: 1 Serving (1 1/3 Cups)
Calories
190
Calories from Fat
35
% Daily Value
Total Fat
4g
6%
Saturated Fat
1 1/2g
7%
Trans Fat
0g
Cholesterol
40mg
13%
Sodium
500mg
21%
Potassium
480mg
14%
Total Carbohydrate
19g
6%
Dietary Fiber
1g
7%
Sugars
1g
Protein
20g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
15%
15%
Calcium
4%
4%
Iron
10%
10%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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