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Chicken, Squash and Pasta Soup

Chicken, Squash and Pasta Soup

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Betty Crocker Kitchens

Updated Mar 10, 2010

Chicken, Squash and Pasta Soup

Chicken, Squash and Pasta Soup

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Prep Time 40 min
Total 40 min
Servings 6
Ingredients 10

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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

Make With

Progresso Broth

Instructions

Step
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.
Step
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.

Nutrition

270 Calories

8g Total Fat

25g Protein

24g Total Carbohydrate

2g Sugars

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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