Chicken and Vegetable Bow Tie Soup*
Prep Time: 30 minutes
1 tsp oil
1 stalk celery, thinly sliced
3 (14.5 oz) cans ready-to-serve chicken broth
2 cups water
1 (1-lb) pkg frozen broccoli, carrots and cauliflower
2 cups cubed cooked chicken
2.5 oz (1 cup) uncooked bow tie pasta (farfalla)
1/4 tsp poultry seasoning
Heat oil in large saucepan over medium-high heat until hot. Add celery; cook and stir 2-3 minutes or until crisp-tender.
Add broth and water; bring to a boil. Add frozen vegetables; return to a boil.
Add all remaining ingredients; mix well. Simmer 15 minutes or until pasta and vegetables are tender, stirring occasionally. If desired, season to taste with salt and pepper.
Makes 6 (1 2/3-cup) servings
190 calories, 6 g fat
Pillsbury Soups & Stews recipe booklet