Lunch: Vegetable-Chicken Soup

Looking for a hearty dinner? The check out this soup made with chicken and veggies that is ready in 25 minutes.

Ingredients

3 1/2 cups Progresso™ chicken broth (from 32 oz carton)
2 cups water
3/4 cup uncooked specialty shaped or small shell pasta (3 oz)
1 1/2 cups cubed cooked chicken
1 cup frozen mixed vegetables (from 12 oz bag)
1/4 teaspoon salt
1/4 teaspoon dried thyme leaves
1/8 teaspoon pepper
2 tablespoons chopped fresh parsley, if desired

Instructions

In 3-quart saucepan, bring broth and water to a boil. Add pasta; return to a boil. Cook 5 minutes.
Add chicken, vegetables, salt, thyme and pepper; return to a boil. Reduce heat; simmer 5 to 7 minutes or until pasta and vegetables are tender. Sprinkle individual servings with parsley.

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