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.
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)
How to Make It
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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I added poultry seasoning and a little salt and pepper, it needed a little something. Since I had some fresh green beans, I cut them up and added it to it as well. It was fine as the recipe indicated, but I think this jazzed it up a bit more. I will make this again.
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