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Chicken, Squash and Pasta Soup

Chicken, Squash and Pasta Soup
  • Prep 40 min
  • Total 40 min
  • Servings 6
Butternut squash adds color and nutrients to chicken noodle soup.
Updated March 10, 2010
Make With
Make With
Progresso Broth

Ingredients

  • 1 tablespoon olive or vegetable oil
  • 2 medium stalks celery, coarsely chopped (1 cup)
  • 1 medium onion, coarsely chopped (1/2 cup)
  • 1 teaspoon dried sage leaves
  • 6 cups Progresso™ chicken broth (from two 32-oz cartons)
  • 2 1/2 cups chopped deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
  • 1 1/2 cups uncooked tricolor rotini pasta (about 5 oz)
  • 1 1/2 cups 3/4-inch cubes peeled butternut squash
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

Steps

  • 1
    In 4 1/2- to 5-quart Dutch oven, heat oil over medium-high heat. Cook celery, onion and sage in oil 5 to 6 minutes, stirring frequently, until onion is softened.
  • 2
    Stir in remaining ingredients. Heat to boiling; reduce heat to medium. Cover; cook 12 to 15 minutes, stirring occasionally, until pasta and squash are tender.

  • Add an exotic Indian flavor by substituting 1 teaspoon of curry powder for the sage.
  • This recipe calls for the peanut-shaped butternut squash, but buttercup or acorn squash could be used instead.

Nutrition Facts

Serving Size: 1 Serving
Calories
270
Calories from Fat
70
Total Fat
8g
13%
Saturated Fat
2g
10%
Trans Fat
0g
Cholesterol
50mg
17%
Sodium
1420mg
59%
Potassium
530mg
15%
Total Carbohydrate
24g
8%
Dietary Fiber
2g
10%
Sugars
2g
Protein
25g
% Daily Value*:
Vitamin A
50%
50%
Vitamin C
6%
6%
Calcium
4%
4%
Iron
15%
15%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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