Oh-So-Good Chicken Soup
I came up with this soup one weekend when my wife and I were hungry for something better than the standard. The first attempt turned out fantastic, and now I’ve got the recipe down to 20 minutes. —Chris Dalton, Mundelein, Illinois
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
contains white meat
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
- 1 tablespoon olive oil
- 1/8 teaspoon pepper
- 4 green onions chopped
- 6 tablespoons parmesan cheese shredded
- 1 clove garlic minced
- 2 cups bow tie pasta uncooked
- 1 pound fresh asparagus cut into 1-inch pieces
- 4 cans reduced-sodium chicken broth 14-1/2 ounces each
- 1 pound boneless skinless chicken breast cut into 1/2-inch strips
- 11/2 cups fresh shiitake mushrooms 1-1/2 sliced
- Carbohydrate 27.3855640630849 g
- Cholesterol 72.4755957672563 mg
- Fat 3.01091146021498 g
- Fiber 3.45822035374463 g
- Protein 25.8437311041872 g
- Saturated Fat 0.784554041123595 g
- Serving Size 1 1 Serving (407g)
- Sodium 87.5225857012758 mg
- Sugar 23.9273437093403 g
- Trans Fat 0.62793094596705 g
- Calories 237 calories
In a large saucepan, bring broth to a boil. Stir in pasta; return to a boil. Reduce heat; simmer, covered, 8-10 minutes or until pasta is tender, stirring occasionally. Meanwhile, in a large skillet, heat oil over medium-high heat. Add chicken and green onions; cook and stir 5 minutes. Add asparagus, mushrooms and garlic; cook and stir 2-3 minutes or until chicken is no longer pink and asparagus is crisp-tender. Sprinkle with pepper. Add chicken mixture to pasta mixture; heat through. Sprinkle with cheese.
