Chicken Pasta Soup

4.0 2
4 stars
Photo: Oxmoor House
Recipe from Cooking Light Fresh Food Fast

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.



  • 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)


Cook Time:
Prep Time:

  1. 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.


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Nutritional Information

  • Calories: 156
  • Calories from fat: 14%
  • Fat: 3g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 0.6g
  • Polyunsaturated fat: 0.4g
  • Protein: 20.4g
  • Carbohydrate: 12.8g
  • Fiber: 2.8g
  • Cholesterol: 40mg
  • Iron: 1.4mg
  • Sodium: 723mg
  • Calcium: 27mg