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Chicken and Pasta Soup

Exactly as it sounds, this soup has the elements of great flavor.

Yield: Serves 6


  • 10 oz. skinless, boneless chicken breasts, cut into 1-inch cubes
  • 2 cups sliced fresh mushrooms
  • 2 tsp. liquid onion spice
  • 5 cups water
  • 1/3 cup Swanson's chicken broth
  • 1 1/2 cups uncooked radiatore pasta
  • 1 cup sliced yellow summer squash or zucchini
  • 1/2 cup chopped red pepper
  • 1 1/2 tsp. Italian seasoning
  • 1/2 tsp. Italian pepper


  1. In large nonstick saucepan or Dutch oven, saute the chicken and mushrooms in the liquid onion spice until chicken in no longer pink
  2. Add remaining ingredients and bring to a boil
  3. Reduce heat to low
  4. Simmer for 12 to 15 minutes or until pasta is tender

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