Chicken Pasta Soup

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This all-in-one main course is speedy enough to make on a weeknight after work.

Tags: Easy, 30 mins, Appetizer & Hors d'Oeuvres, Entrées, Soups & Stews, Chicken/Poultry, Vegetables, Pasta & Noodles, Stir Fry, Stewing, President's Choice Blue Menu, Low Fat
Serves: 4
Skill level: Easy
Prep time: 15  minutes
Cooking time: 17  minutes
Total: 32  minutes

Additional Information


1 tbsp (15 mL) PC Splendido Extra Virgin Olive Oil - Cold Pressed
2 PC Blue Menu Air Chilled Boneless, Skinless Chicken Breasts , cut in bite-sized pieces
2 carrots, sliced
1 onion, chopped
1 stalk celery, sliced
7 cups (1750 mL) low sodium chicken stock
1 cup (250 mL) small whole wheat pasta such as rotini
1/4 tsp (1 mL) freshly ground black pepper


  1. In large saucepan, heat oil over medium heat; cook chicken just until cooked through, about 3 minutes. Transfer chicken to plate and set aside.
  2. In same saucepan, cook onions, carrots and celery over medium heat until softened, stirring occasionally, about 5 minutes. Stir in stock. Bring to a boil. Stir in pasta. Cook uncovered over medium-high heat, stirring occasionally, for 6 minutes. Stir in chicken and pepper; continue to cook until pasta is tender but firm, about 3 minutes longer.



Chef's Tips

Use 2 cups diced leftover chicken or turkey and omit step 1. Use olive oil to sauté onions, carrot and celery.

Serves 6 as an appetizer.

Nutritional Information

Per 2 1/4 cup serving (550 mL)
Calories 290 Cal
Fat 7 g
Sodium 270 mg
Carbohydrate 29 g
Fibre 4 g
Protein 27 g