Chicken Pasta Soup is perfect for a cold winter day. Easy to make and really fills you up! You can leave the pasta out or use a gluten free pasta too! I love it with the squash and zucchini!
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- 2 teaspoons butter or margarine
- 3 boneless skinless chicken breasts, cut in to thin strips
- 1 (8 oz) package sliced fresh mushrooms about 3 cups
- 3 cans (14 oz) fat-free chicken broth
- 1½ cups uncooked medium pasta shells
- 1 cup sliced yellow summer squash or zucchini
- ½ cup chopped red bell pepper
- 1 teaspoon Italian Seasoning
- In a 4-quart nonstick saucepan, heat butter over medium heat until hot. Cook chicken and mushrooms in butter, stirring occasionally, until chicken is no longer pink. Stir in remaining ingredients. Heat to a boil.
- Reduce heat to low, simmer 10 to 13 minutes or until pasta is tender
- Serve Immediately!