Butternut squash adds color and nutrients to chicken noodle soup.
Chicken, Squash and Pasta Soup
- Prep Time 40 min
- Total 40 min
- Servings 6
- Ingredients 10
Ingredients
- 1 tablespoon olive or vegetable oil
- 2 medium stalks celery, coarsely chopped (1 cup)
- 1 medium onion, coarsely chopped (1/2 cup)
- 1 teaspoon dried sage leaves
- 6 cups Progresso™ chicken broth (from two 32-oz cartons)
- 2 1/2 cups chopped deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
- 1 1/2 cups uncooked tricolor rotini pasta (about 5 oz)
- 1 1/2 cups 3/4-inch cubes peeled butternut squash
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
Make With
Progresso Broth
Instructions
-
Step1In 4 1/2- to 5-quart Dutch oven, heat oil over medium-high heat. Cook celery, onion and sage in oil 5 to 6 minutes, stirring frequently, until onion is softened.
-
Step2Stir in remaining ingredients. Heat to boiling; reduce heat to medium. Cover; cook 12 to 15 minutes, stirring occasionally, until pasta and squash are tender.
Nutrition
270
Calories
8g
Total Fat
25g
Protein
24g
Total Carbohydrate
2g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 270
- Calories from Fat
- 70
- Total Fat
- 8g
- 13%
- Saturated Fat
- 2g
- 10%
- Trans Fat
- 0g
- Cholesterol
- 50mg
- 17%
- Sodium
- 1420mg
- 59%
- Potassium
- 530mg
- 15%
- Total Carbohydrate
- 24g
- 8%
- Dietary Fiber
- 2g
- 10%
- Sugars
- 2g
- Protein
- 25g
% Daily Value*:
- Vitamin A
- 50%
- 50%
- Vitamin C
- 6%
- 6%
- Calcium
- 4%
- 4%
- Iron
- 15%
- 15%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 0 Fat;Carbohydrate Choice
1 1/2Tips from the Betty Crocker Kitchens
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