Super-Easy Chicken Noodle Soup
1 large, finely chopped
1½ tsp(s), divided
Fat-free reduced sodium chicken broth
4 oz, small shape such as ditalini (1 cup)
Frozen mixed vegetables
Cooked skinless boneless chicken breast(s)
Grated Parmesan cheese
Fresh lemon juice
¼ cup(s), fresh, chopped (optional)
- Melt butter in a large stockpot over medium-low heat. Add onion and 1/2 teaspoon salt; cook, stirring often, until onion is soft and translucent, about 10 minutes.
- Add broth and increase heat to high; bring to a boil. Stir in pasta, frozen vegetables and tomatoes; cook until pasta is done, about 7 minutes.
- Stir in chicken, cheese, lemon juice, remaining 1 teaspoon salt, pepper and chives; cook 1 more minute to heat through.
- Yields about 1 1/2 cups soup per serving.