Italian Chicken Noodle Soup

Servings: 6

Cooking time: 35 minutes

You will need

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 ½ cups uncooked medium egg noodles

1 teaspoon dried basil leaves

½ teaspoon garlic-pepper blend

¼ cup shredded Parmesan cheese

Method

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.

Source: http http://www.bettycrocker.com/

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