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Recipe: Creamy Chicken Pasta Soup

By Karen Palmer, Registered Dietitian

Chilly weather often brings out the best from our kitchens. It’s a great time of year to take a look through your recipe box and choose a special recipe or two for those cold days when there’s nothing else you’d rather do than cook something wonderful. This recipe for Creamy Chicken Pasta Soup is quick and nutritious, with a nice Italian accent from the dried Italian seasoning. It’s loaded with vitamins, and sure to be warmly received, perhaps with a loaf of fresh bread, at your table.

  • 3 boneless, skinless chicken breasts cut into half-inch pieces
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 2 14 1/2-ounce cans chicken broth
  • 1 teaspoon Italian seasoning
  • 1 cup uncooked rotini (spiral pasta)
  • 1 1-pound package frozen vegetable blend with broccoli, carrots and cauliflower
  • 1/2 cup flour
  • 4 cups skim milk
  • 1/4 cup shredded mozzarella cheese
Saute chicken, onion and garlic in non-stick Dutch oven or large saucepan sprayed with nonstick cooking spray on medium high heat. Stir frequently and cook until chicken is done. Stir in broth and Italian seasoning. Bring to a boil. Add rotini and cook for 5 minutes. Add vegetable blend and cook until vegetables are tender. In small bowl, mix flour with 1 cup milk. Blend well. Add milk mixture and remaining 3 cups of milk to chicken/pasta mixture. Reduce heat to medium and cook until soup thickens. To serve, ladle soup into serving bowls and sprinkle with cheese. Makes 6 servings.

Nutrition information (for 1 serving):276 calories (13 percent from fat), 4 g fat, 41 mg cholesterol, 33 g carbohydrates, 27 g protein, 660 mg sodium.

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