Chunky Chicken Soup with Pasta Shells

Chicken soup made with pasta shells and vegetables is perfect for a hearty dinner that’s ready within an hour. MORE+ LESS-

By Betty Crocker Kitchens

September 23, 2015

tablespoon olive or vegetable oil

medium onions, chopped (1 cup)

medium green bell pepper, chopped (1 cup)

medium carrots, chopped (1 cup)

cloves garlic, finely chopped

cans (14 1/2 ounces each) ready-to-serve chicken broth

can (14 1/2 ounces) diced tomatoes, undrained

can (15 to 16 ounces) kidney beans, rinsed and drained

cup diced cooked chicken

teaspoons chopped fresh or 1/2 teaspoon dried basil leaves

1/2

cup uncooked small pasta shells (2 ounces)

1/4

cup shredded Parmesan cheese

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1

Heat oil in Dutch oven over medium-high heat. Cook onions, bell pepper, carrots and garlic in oil 2 to 3 minutes, stirring frequently, until vegetables are crisp-tender.
2

Stir in broth, tomatoes, beans, chicken and basil. Heat to boiling; reduce heat to medium-low. Cook 10 minutes, stirring occasionally.
3

Stir in pasta. Cook 10 to 12 minutes, stirring occasionally, until pasta is tender. Top each serving with cheese.

Great for a quick hearty meal, this soup is perfect anytime served with soft breadsticks or a loaf of ficelle, which is a long and thin version of French bread.