Recipe for Chicken and Vegetable Bow Tie Soup 
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Yield:
6
Ingredients:
Amount Ingredient
1 tsp oil
1 stalk celery thinly sliced
1/2 cup ready-to-serve chicken broth (3 -14-1/2 oz cans)
2 cup water
1 lb Green Giant Select(r) Frozen Broccoli,
Carrots and Cauliflower
2 cup cubed cooked chicken
1 cup uncooked bow tie pasta (farfalle)
Instructions:
Instructions: Heat oil in large saucepan over medium-high heat until hot. Add celery; cook and stir 2 to 3 minutes or until crisp-tender.

Add broth and water; bring to a boil. Add frozen vegetables; return to boil.

Add all remaining ingredients; mix well. Simmer 15 minutes or until pasta and vegetables are tender, stirring occasionally. If desired, season to taste with salt and pepper.

Serving Ideas : Served hot from the oven, Pillsbury Grands!(r) Refrigerated Flaky Biscuits are a perfect accompaniment to this chicken noodle soup.

6 (1-2/3 cup) servings.

Success program are 4

INGREDIENTS INFO: For this soup, use leftover cooked chicken, cooked chicken from the deli, or frozen cubes cooked chicken, thawed.

INGREDIENT SUBSTITUTION: Other medium-sized pasta shapes such as shells, rotini, or fusilli, can be used in place of the bow tie pasta.

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