Chicken And Vegetable Bow Tie Soup Recipe
Servings: 6
Ingredients
- 1 tsp oil
- 1 stalk celery thinly sliced
- 5 1/2 c. ready-to-serve chicken broth (3 -14-1/2 ounce cans)
- 2 c. water
- 1 lb Green Giant Select(r) Frzn Broccoli, Carrots and Cauliflower
- 2 c. cubed cooked chicken
- 1 c. uncooked bow tie pasta (farfalle)
- 1/4 tsp poultry seasoning
Directions
- Heat oil in large saucepan over medium-high heat till warm. Add in celery; cook and stir 2 to 3 min or possibly till crisp-tender.
- Add in broth and water; bring to a boil. Add in frzn vegetables; return to boil.
- Add in all other ingredients; mix well. Simmer 15 min or possibly till pasta and vegetables are tender, stirring occasionally. If you like, season to taste with salt and pepper.
- Serving Ideas : Served warm from the oven, Pillsbury Grands!(r) Refrigerated Flaky Biscuits are a perfect accompaniment to this chicken noodle soup.
- 6 (1-2/3 c.) servings.
- Success program are 4
- INGREDIENTS INFO: For this soup, use leftover cooked chicken, cooked chicken from the deli, or possibly frzn cubes cooked chicken, thawed.
- INGREDIENT SUBSTITUTION: Other medium-sized pasta shapes such as shells, rotini, or possibly fusilli, can be used in place of the bow tie pasta.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 431g | |
| Recipe makes 6 servings | |
| Calories 430 | |
| Calories from Fat 119 | 28% |
| Total Fat 13.25g | 17% |
| Saturated Fat 2.44g | 10% |
| Trans Fat 0.02g | |
| Cholesterol 40mg | 13% |
| Sodium 653mg | 27% |
| Potassium 463mg | 13% |
| Total Carbs 60.85g | 16% |
| Dietary Fiber 5.5g | 18% |
| Sugars 19.68g | 13% |
| Protein 17.78g | 28% |
