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Quick Chicken Soup

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  • Prep 10 min
  • Total 30 min
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This homemade classic—loaded with chicken, pasta and vegetables—is so easy!
Updated Nov 12, 2008
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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)
Make With
Progresso Broth

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Italian for “twins,” gemelli are 1 1/2-inch pasta twists that look like two strands of spaghetti twisted together.
  • tip 2
    Leftover turkey in your refrigerator? Make Quick Turkey Soup!

Nutrition

240 Calories, 6 g Total Fat, 26 g Protein, 23 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
240
Calories from Fat
55
Total Fat
6 g
Saturated Fat
2 g
Cholesterol
50 mg
Sodium
650 mg
Potassium
540 mg
Total Carbohydrate
23 g
Dietary Fiber
3 g
Protein
26 g
% Daily Value*:
Vitamin A
82%
82%
Vitamin C
4%
4%
Calcium
4%
4%
Iron
14%
14%
Exchanges:
1 1/2 Starch; 3 Very Lean Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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