Chicken Pasta Soup

Photo: Oxmoor House

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.

 

Yield: 6 servings (serving size: 1 1/2 cups)
Recipe from Cooking Light Fresh Food Fast

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Recipe Time

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Nutritional Information

Amount per serving
  • 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

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)

Preparation

  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.
Note:

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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