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Main dishes

Chunky Chicken Cheese Soup with Pasta

photo by:kraft
Crisp-tender vegetables, bite-size pieces of chicken breast and the pasta of your choice come together quickly and easily in this creamy, cheesy soup.
time
prep:
30 min
total:
42 min
servings
total:
8 servings, 1 cup each

What You Need

1
lb.  boneless skinless chicken breasts, cut into bite-size pieces
1
Tbsp.  oil
3
 carrots, sliced
2
stalks  celery, sliced
1
small  onion, chopped
2
cans  (14-1/2 oz. each) fat-free reduced-sodium chicken broth
2
cups  water
1
env.  (0.7 oz.) GOOD SEASONS Italian Dressing Mix
1
cup  bite-size pasta, uncooked
1/2
lb.  (8 oz.) VELVEETA®, cut into 1/2-inch cubes

Make It

COOK and stir chicken in hot oil in large saucepan 8 to 10 min. or until done. Add carrots, celery and onions; cook 3 to 5 min. or until crisp-tender, stirring occasionally.

STIR in broth, water and dressing mix; bring to boil.

ADD pasta; cover. Simmer 10 to 12 min. or until pasta is tender. Add VELVEETA; cook 5 min. or until melted, stirring occasionally.

Kraft Kitchens Tips

Substitute
Prepare using 2% Milk VELVEETA.
Make Ahead
Soup can be prepared ahead of time. Cool, then portion into small containers. Store in refrigerator up to 4 days, or in the freezer for up to 3 months. If freezing, thaw in refrigerator until ready to reheat just before serving.
Substitute
Prepare using boneless skinless chicken thighs, and/or substituting uncooked instant brown or white rice for the pasta.
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