Chicken and garden vegetable soup

Yield: 6 Servings

Measure Ingredient
2 cups Cubed cooked chicken
½ cup Chopped onion
½ cup Sliced celery
1 pack (1-lb) Green Hiant Pasta Accents Garden Herb S Seasoning Frozen Vegetables and Pasta
5 cups Ready-to-serve chicken broth with 1/3 less sodium

In large saucepan, combine all ingredients. Bring to a boil over high heat; reduce heat to medium. Cook 7-10 minutes or until pasta is tender and vegetables are crisp-tender.

CALORIES: 190 SODIUM: 750MG CHOLESTEROL: 50MG FAT: 6G

CARBOHYDRATE: 15G SAT: 2G

From <Meals In Minutes>, a Pillsbury Classic Cookbook. Downloaded from Glen's MM Recipe Archive, .

Similar recipes