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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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    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

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

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Reviews

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Average Rating:
  • resalee
    May 14, 2020

    I too loved the mushroom, green onion and asparagus combination but the recipe was bland. And it turned out to be more of a pasta dish rather than a soup. I had to use elbow macaroni, the only pasta I could find during a quarantine. I don't know if that had something to do with it or if I measured wrong but either way there was too much pasta and not enough taste.

  • Terena
    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!