Oh-So-Good Chicken Soup Recipe

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Oh-So-Good Chicken Soup Recipe
Oh-So-Good Chicken Soup Recipe photo by Taste of Home
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Oh-So-Good Chicken Soup Recipe

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5 1 1
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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
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 4 cans (14-1/2 ounces each) reduced-sodium chicken broth
  • 2 cups uncooked bow tie pasta
  • 1 tablespoon olive oil
  • 1 pound boneless skinless chicken breasts, cut into 1/2-inch strips
  • 4 green onions, chopped
  • 1 pound fresh asparagus, cut into 1-inch pieces
  • 1-1/2 cups sliced fresh shiitake mushrooms
  • 1 garlic clove, minced
  • 1/8 teaspoon pepper
  • 6 tablespoons shredded Parmesan cheese

Directions

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.
Freeze option: Before adding cheese, cool soup. Freeze soup and cheese separately in freezer containers. To use, partially thaw soup in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary. Sprinkle with cheese.
Yield: 6 servings.
Originally published as Oh-So-Good Chicken Soup in Simple & Delicious April/May 2014

Nutritional Facts

1-1/2 cups: 250 calories, 6g fat (2g saturated fat), 46mg cholesterol, 909mg sodium, 23g carbohydrate (3g sugars, 2g fiber), 26g protein.

  • 4 cans (14-1/2 ounces each) reduced-sodium chicken broth
  • 2 cups uncooked bow tie pasta
  • 1 tablespoon olive oil
  • 1 pound boneless skinless chicken breasts, cut into 1/2-inch strips
  • 4 green onions, chopped
  • 1 pound fresh asparagus, cut into 1-inch pieces
  • 1-1/2 cups sliced fresh shiitake mushrooms
  • 1 garlic clove, minced
  • 1/8 teaspoon pepper
  • 6 tablespoons shredded Parmesan cheese
  1. 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.
  2. 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.
  3. Add chicken mixture to pasta mixture; heat through. Sprinkle with cheese.
    Freeze option: Before adding cheese, cool soup. Freeze soup and cheese separately in freezer containers. To use, partially thaw soup in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary. Sprinkle with cheese.
    Yield: 6 servings.
Originally published as Oh-So-Good Chicken Soup in Simple & Delicious April/May 2014

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Terena User ID: 3238586 109128
Reviewed Apr. 12, 2014

"I loved the mushrooms and asparagus in this! I used whole wheat rotini instead of bow tie pasta. My family enjoyed it too!"

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