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Vegetable-Chicken Soup

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By Pillsbury Kitchens
Updated Jun 15, 2011
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Looking for a hearty dinner? The check out this soup made with chicken and veggies that is ready in 25 minutes.

Vegetable-Chicken Soup

  • Prep Time 25 min
  • Total 25 min
  • Ingredients 9
  • Servings 4
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Ingredients

  • 3 1/2 cups Progresso™ chicken broth (from 32 oz carton)
  • 2 cups water
  • 3/4 cup uncooked specialty shaped or small shell pasta (3 oz)
  • 1 1/2 cups cubed cooked chicken
  • 1 cup frozen mixed vegetables (from 12 oz bag)
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried thyme leaves
  • 1/8 teaspoon pepper
  • 2 tablespoons chopped fresh parsley, if desired
Make With
Progresso Broth

Instructions

  • Step 
    1
    In 3-quart saucepan, bring broth and water to a boil. Add pasta; return to a boil. Cook 5 minutes.
  • Step 
    2
    Add chicken, vegetables, salt, thyme and pepper; return to a boil. Reduce heat; simmer 5 to 7 minutes or until pasta and vegetables are tender. Sprinkle individual servings with parsley.

Nutrition

220 Calories
5g Total Fat
23g Protein
21g Total Carbohydrate
1g Sugars

Nutrition Facts

Serving Size: 1 1/3 Cups
Calories
220
Calories from Fat
45
Total Fat
5g
8%
Saturated Fat
1g
5%
Cholesterol
45mg
15%
Sodium
850mg
35%
Total Carbohydrate
21g
7%
Dietary Fiber
1g
4%
Sugars
1g
Protein
23g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
6%
6%
Calcium
4%
4%
Iron
10%
10%
Exchanges:
1 1/2 Starch; 2 1/2 Very Lean Meat; 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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