OH-SO-GOOD CHICKEN SOUP

Oh-So-Good Chicken Soup image

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

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 10

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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

Steps:

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 : Calories 250 calories, Fat 6g fat (2g saturated fat), Cholesterol 46mg cholesterol, Sodium 909mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 2g fiber), Protein 26g protein.