Chicken Vegetable Soup

Chicken Soup Recipe
25
2 Reviews
This hearty chicken soup recipe is ready in less than 30 minutes.
15 min
Prep Time
40 min
Total Time
6 (1 1/4-cup) servings

Ingredients

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

Directions

  1. Cook macaroni according to package directions. Drain.
  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. 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. To serve, ladle soup into individual bowls; top with cheese.

Recipe Tips

Nutrition Facts (1 serving)

Calories
300
Cholesterol
40mg
Carbohydrates
33g
Protein
21g
Fat
9g
Sodium
1320mg
Dietary Fiber
7g

Recipe Comments and Reviews

Rating

This is good and easy to cook.

Rating

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.

Rating

I have made this soup several times now, and it is wonderful. Great flavor, and great for you!

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