Italian Chicken Noodle Soup

 


Ingredients

  • 1
    tablespoon olive or vegetable oil
  • 2
    boneless skinless chicken breasts (about 1/2 lb), cut into 1/2-inch pieces
  • 1
    medium onion, chopped (1/2 cup)
  • 1
    carton (32 oz) Progresso™ chicken broth (4 cups)
  • 2
    cups water
  • 3
    medium carrots, sliced (1 1/2 cups)
  • 2
    cups broccoli florets
  • 1 1/2
    cups uncooked medium egg noodles
  • 1
    teaspoon dried basil leaves
  • 1/2
    teaspoon garlic-pepper blend
  • 1/4
    cup shredded Parmesan cheese

Steps

1 In 4-quart saucepan, heat oil over medium heat. Add chicken. Cook 4 to 6 minutes, stirring occasionally, until no longer pink in center. Stir in onion. Cook 2 to 3 minutes, stirring occasionally, until onion is tender.

2 Stir in broth, water and carrots. Heat to boiling. Cook 5 minutes over medium heat. Stir in broccoli, noodles, basil and garlic-pepper blend. Heat to boiling; reduce heat. Simmer uncovered 8 to 10 minutes, stirring occasionally, until vegetables and noodles are tender.

3 Top each serving with cheese.

 

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