Chicken Pasta soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
6 boneless skinless chicken tenders boiled2 tablespoons olive oil1 stick of butter1 small onion very small diced2 celery sticks cut1 1/2 cups shredded carrots1/4 tsp basil1/2 cup flour2- 14 oz cans of 99% fat free chicken broth2 cups fat free half and half1/2 cup cut mushrooms1 cup sugar snap peas1 Tablespoon sugar6 oz pasta cookedsalt and pepper to taste
This makes 12 cereal bowl servings
First put chicken in a small pan and cover with water and bring to a boil. Once at a boil remove from heat and put lid on and it will poach the chicken and it will be moister. When done cool till able to handle and then tear into bite size pieces.
Second- have another pot of water for the pasta going and have that cooking while you do the other things.
In large pan melt half of the stick of butter and then add olive oil at Medium heat. Once melted add vegetables. Cook till limp, about 8 minutes.
Add flour, stirring until smooth. Gradually add chicken broth, stirring constantly. Add chicken and seasonings.
Slowly add Half and half, stir and heat through
In a microwave safe bowl add the other half stick of butter(1/4 cup) and melt in microwave. Combine mushrooms and sugar snap peas with melted butter and cook on high for 3 minutes stirring once half way.
Fold this into the soup mixture and simmer for about 10 minutes.
Then fold in the drained well pasta of your choice.
Serve with a warm crusty bread.
Enjoy!
Number of Servings: 12
Recipe submitted by SparkPeople user SPAMEROO.
First put chicken in a small pan and cover with water and bring to a boil. Once at a boil remove from heat and put lid on and it will poach the chicken and it will be moister. When done cool till able to handle and then tear into bite size pieces.
Second- have another pot of water for the pasta going and have that cooking while you do the other things.
In large pan melt half of the stick of butter and then add olive oil at Medium heat. Once melted add vegetables. Cook till limp, about 8 minutes.
Add flour, stirring until smooth. Gradually add chicken broth, stirring constantly. Add chicken and seasonings.
Slowly add Half and half, stir and heat through
In a microwave safe bowl add the other half stick of butter(1/4 cup) and melt in microwave. Combine mushrooms and sugar snap peas with melted butter and cook on high for 3 minutes stirring once half way.
Fold this into the soup mixture and simmer for about 10 minutes.
Then fold in the drained well pasta of your choice.
Serve with a warm crusty bread.
Enjoy!
Number of Servings: 12
Recipe submitted by SparkPeople user SPAMEROO.
Nutritional Info Amount Per Serving
- Calories: 188.8
- Total Fat: 10.8 g
- Cholesterol: 38.7 mg
- Sodium: 443.2 mg
- Total Carbs: 15.9 g
- Dietary Fiber: 1.0 g
- Protein: 7.2 g
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