Reduced-fat sour cream adds smooth texture, but little fat, to a soup punctuated with mixed vegetables and pasta.
 
Creamy Chicken and Vegetable Soup
Preparation and cooking time: 20 minutes

3 cups chicken broth (from 32-oz carton)
1 tablespoon all-purpose flour
1   24-ounce bag Green Giant frozen pasta, broccoli, carrots and cheese sauce
2 cups cubed cooked chicken
1   8-ounce container reduced-fat sour cream

In large saucepan, mix broth, water and flour until well blended. Add frozen pasta with vegetables. Heat to boiling. Reduce heat; cover and simmer 8 to 10 minutes, stirring occasionally, until vegetables are tender.
Stir in chicken and sour cream. Cook 2 to 4 minutes or until thoroughly heated.

Makes 4 servings.

Recipe courtesy: Pillsbury