Chicken, Veggie, and Farfalle Soup

Recipe

Soup, Chili & Stew
Chicken, Veggie, and Farfalle Soup

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Recipe Data

8
Servings
10min
Prep
20min
Total

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Description

If you like soup, veggies, chicken, and bowtie pasta, you're going to love this filling low-calorie soup.

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Servings and Ingredients

Ingredients
Serves 8
QuantityIngredientAdd
1 tbsp.Gustare Vita olive oil
1 c.Hy-Vee Short Cuts chopped white onions
2 clove(s)garlic, minced
3 tsp.fresh thyme, chopped, divided
3 tsp.fresh rosemary, chopped, divided
6 c.Hy-Vee 33%-less-sodium chicken broth
1 c.Gustare Vita farfalle pasta
1 c.carrot, peeled and sliced
2 c.Hy-Vee frozen green beans
2 ½ c.Hy-Vee rotisserie chicken
Hy-Vee ground black pepper
Lemon wedges, and/or slices, for garnish

Things To Grab

  • Dutch oven

Directions

  1. Heat olive oil in a Dutch oven over medium-high heat. Add white onions; cook until softened. Add minced garlic and 2 teaspoons each fresh thyme and fresh rosemary; cook until fragrant. 

  2. Add chicken broth. Bring to boiling. Add uncooked farfalle pasta and carrot. Return to boiling; reduce heat. Simmer, covered, for 10 minutes. 

  3. Add frozen green beans and shredded rotisserie chicken; heat through. Stir in remaining 1 teaspoon each fresh thyme and rosemary into soup. Season to taste with black pepper. Serve in bowls topped with lemon wedges or slices, if desired. 

Nutrition facts

Servings

150 Calories per serving

Amounts Per Serving

  • Total Fat: 6g
  • Cholesterol: 25mg
  • Sodium: 540mg
  • Total Carbohydrates: 14g
  • Protein: 10g

Daily Values

0%
Iron 6%
0%
Calcium 2%
0%
Vitamin D 0%
0%
Potassium 2%

Recipe Source:

Hy-Vee Seasons October 2020