PAIR IT!
Soup and a sandwich is such a natural combo. Try with Buffalo Turkey Burgers.
I came up with this soup one weekend when my wife and I were hungry for something better than the standard fare. It turned out fantastic.
—CHRIS DALTON MUNDELEIN, IL
START TO FINISH: 30 MIN. • MAKES: 6 SERVINGS
4 cans (14 1/2 ounces each) reduced-sodium chicken broth
2 cups uncooked bow tie pasta
1 tablespoon olive oil
1 pound boneless skinless chicken breasts, cut into 1/2-inch strips
4 green onions, chopped
1 pound fresh asparagus, cut into 1-inch pieces
1 1/2 cups sliced fresh shiitake mushrooms
1 garlic clove, minced
1/8 teaspoon pepper
6 tablespoons shredded Parmesan cheese
1. In a large saucepan, bring broth to a boil. Stir in pasta; return to a boil. Reduce heat; simmer, covered, 8-10 minutes or until pasta is tender, stirring occasionally.
2. In a large skillet, heat oil over medium-high heat. Add chicken and green onions; cook and stir 5 minutes. Add the asparagus, mushrooms and garlic; cook and stir 2-3 minutes or until chicken is no longer pink and asparagus is crisp-tender. Sprinkle with pepper.
3. Add chicken mixture to pasta mixture; heat through. Sprinkle with cheese.
FREEZE OPTION Before adding cheese, cool soup. Freeze soup and cheese separately in freezer containers. To use, partially thaw in refrigerator overnight. Heat soup through in a saucepan, stirring occasionally and adding a little broth if necessary. Sprinkle with cheese.