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Cook'n with Betty Crocker 
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Chunky Chicken Soup with Pasta Shells |
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Serves: 4 Print this Recipeprep: 25 min cook: 30 min 1 tablespoon olive or vegetable oil 2 medium onions, chopped (1 cup) 1 medium green bell peppers, chopped (1 cup) 2 medium carrots chopped (1 cup) 2 cloves garlic, finely chopped 2 cans (14 1/2 ounces each) ready-to-serve chicken broth 1 can (14 1/2 ounces) diced tomatoes, undrained 1 can (15 to 16 ounces) kidney beans, rinsed and drained 1 cup diced cooked chicken 2 teaspoons chopped fresh basil leaves or 1/2 teaspoon dried basil leaves 1/2 cup uncooked small pasta shells (2 ounces) 1/4 cup shredded Parmesan cheese 1. Heat oil in Dutch oven over medium-high heat. Cook onions, bell pepper, carrots and garlic in oil 2 to 3 minutes, stirring frequently, until vegetables are crisp-tender. 2. Stir in broth, tomatoes, beans, chicken and basil. Heat to boiling; reduce heat to medium-low. Cook 10 minutes, stirring occasionally. 3. Stir in pasta. Cook 10 to 12 minutes, stirring occasionally, until pasta is tender. Top each serving with cheese. wing it! Great for a quick hearty meal, this soup is perfect anytime served with soft breadsticks or a loaf of ficelle, which is a long and thin version of French bread. 1 SERVING: Calories 380 (Calories from Fat 90); Fat 10g (Saturated 3g); Cholesterol 35mg; Sodium 1500mg; Carbohydrate 54g (Dietary Fiber 11g); Protein 30g * % DAILY VALUE: Vitamin A 100%; Vitamin C 40%; Calcium 18%; Iron 28% * DIET EXCHANGES: 3 Starch, 3 Vegetable, 2 Lean Meat * CARBOHYDRATE CHOICES: 3 1/2 From "Betty Crocker's Dinner Made Easy With Rotisserie Chicken." Text Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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