Photo: Oxmoor House
Prep Time
2 Mins
Cook Time
22 Mins
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.


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.

Chef'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

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Ratings & Reviews

kateford's Review

March 07, 2011
So simple and delicious!

cjandlefty's Review

October 15, 2010
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.