Chicken Vegetable Soup
This hearty chicken soup recipe is ready in less than 30 minutes.
4 ounces (1 cup) uncooked dried elbow macaroni
3 (14-ounce) cans chicken broth
1 medium (1/2 cup) onion, chopped
1 cup cooked chopped chicken
1 (15-ounce) can pinto beans, drained, rinsed
1 (12-ounce) package frozen vegetable combination (broccoli, cauliflower and carrots)
2 teaspoons dried basil leaves
1/2 teaspoon dried thyme leaves
Salt, if desired
Pepper, if desired
Cook macaroni according to package directions. Drain.
Combine broth and onion in 4-quart saucepan. Cook over medium-high heat, stirring occasionally, 5-6 minutes or until broth just comes to a boil. Stir in chicken, beans, vegetables, basil and thyme. Continue cooking, stirring occasionally, 4-6 minutes or until vegetables are heated through.
Stir in cooked macaroni. Continue cooking, stirring occasionally, 1-2 minutes or until macaroni is heated through. Season with salt and pepper, if desired.
To serve, ladle soup into individual bowls; top with cheese.
Nutrition Facts (1 serving)
Dietary Fiber: 7g
Recipe #13825©2007Land O'Lakes, Inc.