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Chicken and Pasta Soup with Fall Vegetables

Prep 10 min
Total 45 min
Ingredients 12
Servings 4

Cristina Duffy Cold weather invites us to enjoy savory dishes like this one, so simple and so delicious. One cup of this chicken and pasta soup is equal to a shot of energy. It becomes even more nutritious when served with seasonal vegetables like squash, celery and carrots. Our grandmothers were right to serve us a bowl of this tasty soup when they wanted to pamper us. This fall recipe is one of the simplest ways we can use food to show someone how much we care! MORE + LESS -

Ingredients

chicken breasts

stalks celery, sliced

carrots, peeled and sliced

cups pumpkin (squash) diced

cloves garlic, minced

cups Progresso™ chicken broth

cups water

tablespoons olive oil

teaspoon dried rosemary, crushed

Salt and pepper to taste

cups wide egg noodles

tablespoons finely chopped parsley

Directions

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1

Add the chicken to a deep pot with the chopped vegetables and garlic. Cover with chicken broth.
2

Add the water, olive oil, crushed rosemary and salt-pepper to taste.
3

Cover the pot and let the ingredients cook at low heat.
4

Once the chicken breasts are ready, remove from the pot and dice.
5

Add the pasta and parsley to the soup.
6

Turn off the stove when the pasta is cooked, add the chicken and serve the soup right away.

Expert Tips

You can prepare this soup using a slow cooker. Just set the time to 6 hours on low heat.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

Cristina Duffy Cold weather invites us to enjoy savory dishes like this one, so simple and so delicious. One cup of this chicken and pasta soup is equal to a shot of energy. It becomes even more nutritious when served with seasonal vegetables like squash, celery and carrots. Our grandmothers were right to serve us a bowl of this tasty soup when they wanted to pamper us. This fall recipe is one of the simplest ways we can use food to show someone how much we care!