QUICK CHICKEN SOUP

Quick Chicken Soup image

This homemade classic-loaded with chicken, pasta and vegetables-is so easy!

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Number Of Ingredients 12

Ingredients

3/4 pound cooked chicken, cut into 1/2-inch pieces (2 cups)
1 cup frozen green peas
2 medium celery stalks, sliced (1 cup)
2 medium carrots, sliced (1 cup)
1 medium onion, chopped (1/2 cup)
2 garlic cloves, finely chopped
7 cups Progresso™ reduced-sodium chicken broth (from two 32-ounce cartons)
1 tablespoon chopped fresh parsley or 1 teaspoon parsley flakes
1 tablespoon chopped fresh thyme leaves or 1 teaspoon dried thyme leaves
1/4 teaspoon pepper
1 dried bay leaf
1 cup uncooked gemelli or rotini pasta (4 ounces)

Steps:

Heat all ingredients except pasta in 4-quart Dutch oven. Stir in pasta. Heat to boiling, stirring occasionally; reduce heat.
Simmer uncovered 10 to 15 minutes, stirring occasionally, until pasta and vegetables are tender. Discard bay leaf.

Nutrition Facts : Calories 240, Carbohydrate 23 g, Cholesterol 50 mg, Fat 1/2, Fiber 3 g, Protein 26 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 650 mg