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Chicken Pasta Soup

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.


Oxmoor House APRIL 2009

  • Yield: 6 servings (serving size: 1 1/2 cups)
  • Cook time:22 Minutes
  • Prep time:2 Minutes


  • 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)


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

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

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Chicken Pasta Soup recipe