CHICKEN AND ROOT VEGETABLE SOUP

Chicken and Root Vegetable Soup image

Looking for a hearty dinner? Then check out this chicken and veggies soup that is ready in 50 minutes.

Provided by Betty Crocker Kitchens

Categories Entree

Time 50m

Yield 6

Number Of Ingredients 10

Ingredients

2 tablespoons butter or margarine
1 small onion, finely chopped (1/4 cup)
2 medium carrots, thinly sliced (1 cup)
3 medium parsnips, peeled and sliced (1 cup)
1 medium leek, sliced (2 cups)
7 cups ready-to-serve chicken broth
1 cup uncooked orzo or rosamarina pasta (6 ounces)
2 cups shredded cooked chicken
2 tablespoons chopped fresh or 2 teaspoons dried dill weed
1/2 teaspoon salt

Steps:

Melt butter in Dutch oven over medium heat. Cook onion, carrots, parsnips and leek in butter about 5 minutes, stirring occasionally, until carrots are tender.
Stir in broth and pasta. Heat to boiling; reduce heat to low. Cover and simmer about 15 minutes, stirring occasionally, until pasta is tender.
Stir in remaining ingredients. Cover and simmer about 5 minutes or until hot.

Nutrition Facts : Calories 285, Carbohydrate 34 g, Cholesterol 40 mg, Fiber 5 g, Protein 24 g, SaturatedFat 2 g, ServingSize 1 serving, Sodium 1520 mg