Oh-So-Good Chicken Soup

Name: Oh-So-Good Chicken Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings.
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

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

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.