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Chicken, Squash and Pasta Soup
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Prep Time:
40 minutes
Total Time:
40 minutes
Elevate chicken noodle soup with vibrant, nutritious butternut squash.
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
  • 1/8 teaspoon pepper
Instructions:
  • In a 4 1/2- to 5-quart Dutch oven, heat oil over medium-high heat. Sauté celery, onion, and sage for 5 to 6 minutes until the onion is softened, stirring frequently.
  • Combine all remaining ingredients into the pot. Bring to a boil, then reduce heat to medium. Cover and cook for 12 to 15 minutes, stirring occasionally, until the pasta and squash are tender.

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