Wednesday, October 8, 2014

{soups-salads-and-salad-dressings} Oh-So-Good Chicken Soup Recipe

 

Oh-So-Good Chicken Soup Recipe



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


 Quick



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. Yield: 6 servings.
Freeze option: Before adding cheese, cool soup. Freeze soup and cheese separately in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary. Sprinkle with cheese.



Nutritional Facts

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


Originally published as Oh-So-Good Chicken Soup in Simple & Delicious April/May 2014










             Beth Layman  :)


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