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Chicken and Veggie Soup

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    Source: my.hearthealthyonline.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 2 14-ounce cansreduced-sodium chicken broth

    2. 2 cupswater

    3. 1/4 teaspoonblack pepper

    4. 1 cupdried whole wheat rotini or twisted spaghetti or broken fusilli

    5. 3 cupsvegetable pieces (such as thinly sliced carrots, small broccoli florets, chopped green or red sweet pepper, and/or fresh or frozen whole kernel corn)

    6. 1 1/2 cupscubed cooked chicken (about 8 ounces)

    7. 1 tablespoonsnipped fresh basil

    8. 1/4 cupfinely shredded Parmesan cheese (1 ounce)

    Instructions Jump to Ingredients ↑

    1. Directions In a Dutch oven combine the broth, the water, and black pepper; bring to boiling. Stir in the pasta. Return to boiling; reduce heat. Simmer, covered, for 5 minutes. Stir in vegetables. Return to boiling; reduce heat. Simmer, covered, for 5 to 8 minutes more or until vegetables and pasta are tender. Stir in chicken and basil; heat through. To serve, top with Parmesan cheese.

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