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Ingredients

• 2 14-ounce cans  reduced-sodium chicken broth
• 2 cups  water
• 1/4 teaspoon  black pepper
• 1 cup  dried whole wheat rotini or twisted spaghetti or broken fusilli
• 3 cups  vegetable pieces (such as thinly sliced carrots, small broccoli florets, chopped green or red sweet pepper, and/or fresh or frozen whole kernel corn)
• 1 1/2 cups  cubed cooked chicken (about 8 ounces)
• 1 tablespoon  snipped fresh basil
• 1/4 cup  finely shredded Parmesan cheese (1 ounce)

Description

Let The Kids Choose Which Vegetables To Add To This Colorful Chicken Soup. Serve It For Lunch Or Dinner With A Whole Grain Roll And Fruit.

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