Chicken Vegetable Soup
Chicken Vegetable Soup
This hearty chicken soup recipe is ready in less than 30 minutes.
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15 min
Prep Time
40 min
Total Time
6 (1 14-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
12 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
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STEP 1
Cook macaroni according to package directions. Drain.
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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.
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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.
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STEP 4
To serve, ladle soup into individual bowls; top with cheese.
300 Calories
9 Fat (g)
40 Cholesterol (mg)
1320 Sodium (mg)
33 Carbohydrates (g)
7 Dietary Fiber
21 Protein (g)
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