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Chicken Pasta Soup

Photo: Oxmoor House
Prep time 2 mins
Cook time 22 mins
Yield 6 servings (serving size: 1 1/2 cups)
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. 

Ingredients

  • 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)

Nutrition 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

How to Make It

  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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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