Chicken Vegetable Soup
6 (1 1/4-cup)
15 min
40 min


1 cup uncooked dried elbow macaroni

3 (14-ounce) cans chicken broth

1 (1/2 cup) small onion, chopped

1 cup chopped cooked 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

5 (3/4-ounce) slices Land O Lakes® Provolone Cheese, cut into strips

How to make

  1. STEP 1

    Cook macaroni according to package directions. Drain.

  2. STEP 2

    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.

  3. STEP 3

    Stir in cooked macaroni. Continue cooking, stirring occasionally, 1-2 minutes or until macaroni is heated through. Season with salt and pepper, if desired.

  4. STEP 4

    To serve, ladle soup into individual bowls; top with cheese.


9Fat (mg)
40Cholesterol (mg)
1320Sodium (mg)
33Carbohydrates (g)
7Dietary Fiber
21Protein (g)


Explore reviews from
our online community

  September 13, 2015

This is good and easy to cook.

— says Lorna
  January 25, 2010

This soup is awesome. I made it tonight for supper along with a salad and a crusty roll. It was a great meal. This was the perfert evening for soup because it is a cold and rainy winter day. This is a keeper. I will make this again. I can't wait to have it again tomorrow because I know it will taste even better.

— says Cynthia
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