Chicken Pasta Soup

By Debe Pendice

Ingredients
  • 2 teaspoons butter

  • 3 boneless skin-less chicken breasts, cut into thin strips

  • 1 package (8oz) sliced fresh mushrooms (3 cups)

  • 3 cans (14 oz each) fat-fre chicken broth with 22% less sodium

  • 1 1/2 cups uncook medium pasta shells (4 oz)

  • 1 cup sliced yellow summer squash or zucchini

  • 1/2 cup chopped red bell pepper

  • 1 teaspoon italian seasoning

Directions
  1. !. In a 4-quart nonstick saucepan or Dutch oven, heat butter over medium heat until hot. Cook chicken and Mushrooms in butter; stirring occasionally, until chicken is no longer pink. Stir in remaining ingredients. Heat to boiling.

  2. Reduce the heat to low; simmer 10-13 minutes or until pasta is tender. Serve immediately.


Nutritional Facts

Servings
6
Per Serving (1 1/3 cup)
Calories
190
Total Fat
4 g (Sat. 1.5 g
Trans 0 g)
Cholesterol
40 mg
Sodium
500 mg
Carbohydrates
91 g
Fiber
1 g
Sugars
1 g
Protein
20 g

lunch good on a cold day

3 replies

Avera
Avera 2009-02-23 22:58:54 -0600 Report

This sounds like it will be a really good winter soup. Are you sure that it has that many carbs in a serving? I sure was hoping for a lot less. Guess I'll just have to eat less.

Debe Pendice
Debe Pendice 2009-02-23 07:28:26 -0600 Report

I do cook my pasta, before I put it in my soup at the end of the cooking period. I don't like all the extra stach from just throwing it in the soup and let it cook in there while it is still hard…Debe