Chicken Pasta Soup

Oxmoor House
Chicken Pasta Soup Recipe
This quick twist on classic chicken noodle soup is loaded with fresh vegetables—carrots, celery, onion, and green bell pepper. You'll agree 100 percent that fresh is best.


6 servings (serving size: 1 1/2 cups)


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Cooking spray
2 (6-ounce) skinless, boneless chicken breasts, cut into bite-sized pieces
1 (8-ounce) container refrigerated prechopped celery, onion, and bell pepper mix
1 cup matchstick-cut carrots
1/4 teaspoon freshly ground black pepper
7 cups fat-free, less-sodium chicken broth
1 cup uncooked whole wheat rotini (corkscrew pasta)


Prep: 2 Minutes
Cook: 22 Minutes

1. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add chicken and next 3 ingredients; cook 6 minutes or until chicken begins to brown and vegetables are tender, stirring frequently. Add broth; bring to a boil. Add pasta, reduce heat to medium, and cook 8 minutes or until pasta is done.

Created date

April 2009

Nutritional Information

Calories 156
Caloriesfromfat 14 %
Fat 3 g
Satfat 0.6 g
Monofat 0.6 g
Polyfat 0.4 g
Protein 20.4 g
Carbohydrate 12.8 g
Fiber 2.8 g
Cholesterol 40 mg
Iron 1.4 mg
Sodium 723 mg
Calcium 27 mg