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LOCATION: Recipes >> Soups >> Chicken Chowder 02

Print this Recipe    Chicken Chowder 02

Chicken and Pasta Chowder
Makes 6 servings

3 boneless skinless chicken breast halves, cut in 1" pieces
1 medium onion, chopped
2 cloves garlic, minced
2 cans (14 1/2 oz) chicken or vegetable broth
1 teaspoon dried basil leaves
1/2 teaspoon salt
3/4 cup uncooked rotini
1 package (1 lb.) frozen broccoli, carrots,, cauliflower
4 cups skim milk
1/2 cup all-purpose flour
1/2 medium red bell pepper, chopped
1/4 cup shredded fresh Parmesan cheese

Spray nonstick Dutch oven or large saucepan with nonstick cooking
spray. Heat over medium heat until hot. Add chicken, onion and
garlic; cook 4-6 minutes or until onion is tender, stirring
occasionally.

Stir in broth, basil and salt. Bring to a boil. Add rotini; cook
over medium-high heat for 8 minutes, stirring occasionally. Meanwhile,
place frozen vegetables in colander or strainer; rinse with warm
water until thawed. drain well. In small bowl, combine 1 cup of
the milk and flour; blend well.

Stir vegetables, milk mixture, remaining 3 cups milk and bell pepper
into rotini mixture. Bring just to a boil, stirring frequently.
reduce heat to medium; cook 3-5 minutes or until soup thickens and
vegetables and pasta are tender, stirring occasionally.

To serve, ladle chowder into 6 individual soup bowls. Sprinkle each
with cheese.

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