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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