This hearty chicken soup recipe is ready in less than 30 minutes.
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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
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.