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Chicken Pasta Soup

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By Betty Crocker Kitchens
Updated Jun 28, 2021
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Skip simmering soup for hours by using boneless skinless chicken breasts and canned broth. Every spoonful is flavorful!

Chicken Pasta Soup

  • Prep Time 40 min
  • Total 40 min
  • Servings 6
  • Ingredients 8
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Ingredients

  • 2 teaspoons butter or margarine
  • 3 boneless skinless chicken breasts, cut into thin strips
  • 1 package (8 oz) sliced fresh mushrooms (3 cups)
  • 3 cans (14 oz each) fat-free chicken broth with 33% less sodium
  • 1 1/2 cups uncooked medium pasta shells (4 oz)
  • 1 cup sliced yellow summer squash or zucchini
  • 1/2 cup chopped red bell pepper
  • 1 teaspoon Italian seasoning

Instructions

  • Step 
    1
    In 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.
  • Step 
    2
    Reduce heat to low; simmer 10 to 13 minutes or until pasta is tender. Serve immediately.

Nutrition

190 Calories
4g Total Fat
20g Protein
19g Total Carbohydrate
1g Sugars

Nutrition Facts

Serving Size: 1 Serving (1 1/3 Cups)
Calories
190
Calories from Fat
35
Total Fat
4g
6%
Saturated Fat
1 1/2g
7%
Trans Fat
0g
Cholesterol
40mg
13%
Sodium
500mg
21%
Potassium
480mg
14%
Total Carbohydrate
19g
6%
Dietary Fiber
1g
7%
Sugars
1g
Protein
20g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
15%
15%
Calcium
4%
4%
Iron
10%
10%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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