Creamy Chicken and Pasta Soup

Nothing tastes quite as good as chicken soup, especially if it’s homemade. Less salt and other ingredients that you probably can’t pronounce in it that way. I don’t know, its just tastier without the can in the middle in my own opinion. This soup is hearty and filling, has a prep time of only 20 mins and yields 6 1 1/2 cup servings.

 

Ingredients:

  • 2  cans (14 1/2 oz) ready to serve fat-free, low sodium chicken broth
  • 5 1/4 oz (2 C) uncooked medium shell pasta
  • 3 boneless, skinless chicken breast halves, cut into 1/2-in cubes
  • 4 cups sim milk
  • 1 C frozen sweet peas
  • 1/2 C all purpose flour
  • 1 (2 oz) jar chopped pimentos, drained
  • 1/2 to 3/4 tsp dried basil leaves
  • dash of white pepper

 

Directions:

  1. In a non-stick dutch oven, Bring brother to a boil, add pasta and chicken. Reduce the heat, cover, and simmer 9-11 mins or until pasta is of desired doneness.
  2. In a small bowl or jar with a tight fitting lid, combine 1 C of the milk, and the flour, beat with a wire whisk or shake until well blended
  3. Add flour mixture and remaining milk and other ingredients to the broth mixture.
  4. Cook and stir over medium heat until the soup is bubbly and thickened, and the chicken is no longer pink.
  5. You can add salt to taste if desired.
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