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.
What You Need
Original recipe yields 8 servings
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
Add To Shopping List
Let's 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.
Prepare using 2% Milk VELVEETA.
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.
Prepare using boneless skinless chicken thighs, and/or substituting uncooked instant brown or white rice for the pasta.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 16g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
8 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.