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Chicken Pasta Soup

Chicken Pasta Soup

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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Chicken Pasta Soup
Recipe type: Soup
  • 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
  1. 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.
  2. Reduce heat to low, simmer 10 to 13 minutes or until pasta is tender
  3. Serve Immediately!


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  1. Lorrie (pinklady705) says

    This sounds like it would be easy to make and it certainly is a new spin on the traditional chicken noodle soup!!!

  2. Charity L. says

    I have always wanted to make homemade soup but thought it would be difficult and tedious. Thank you for providing such a simple recipe that sounds good!

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