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Chicken Vegetable Soup
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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

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.

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