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Chunky Chicken Soup with Pasta Shells
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Prep Time:
25 minutes
Total Time:
55 minutes
Hearty chicken and pasta soup with veggies, ready in under an hour for a satisfying meal.
Ingredients:
  • 1 tablespoon olive or vegetable oil
  • 2 medium onions, chopped (1 cup)
  • 1 medium green bell pepper, chopped (1 cup)
  • 2 medium carrots, chopped (1 cup)
  • 2 cloves garlic, finely chopped
  • 2 cans (14 1/2 ounces each) ready-to-serve chicken broth
  • 1 can (14 1/2 ounces) diced tomatoes, undrained
  • 1 can (15 to 16 ounces) kidney beans, rinsed and drained
  • 1 cup diced cooked chicken
  • 2 teaspoons chopped fresh or 1/2 teaspoon dried basil leaves
  • 1/2 cup uncooked small pasta shells (2 ounces)
  • 1/4 cup shredded Parmesan cheese
Instructions:
  • In a Dutch oven, heat oil over medium-high heat. Sauté onions, bell pepper, carrots, and garlic for 2 to 3 minutes, stirring often, until vegetables are crisp-tender.
  • Combine the broth, tomatoes, beans, chicken, and basil in a pot. Bring to a boil, then simmer over medium-low heat for 10 minutes, stirring occasionally.
  • Add the pasta to the pot. Cook for 10 to 12 minutes, stirring occasionally, until the pasta is tender. Serve each portion with a sprinkle of cheese on top.

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