Bring broth, water, dressing, 1/3 cup onions and ginger to boil in large saucepan; simmer on medium-low heat 10 min.
Add peas, peppers and chicken; stir. Simmer 2 to 4 min. or until vegetables are crisp-tender and chicken is heated through.
Ladle soup over pasta in serving bowls; sprinkle with remaining onions.
Kraft Kitchen Tips!
Substitute Japanese soba noodles for the spaghettini pasta.
This is a great way to use up leftover cooked chicken or pasta noodles. Or, if you don't have any leftover cooked pasta, you can cook 250 g of your favourite whole wheat pasta as directed on the package, omitting the salt. Then, use as directed.
Stir fresh lime juice or chopped fresh cilantro into the hot soup just before serving.
Calories From Fat
% Daily Value
Fat 5 g
Saturated fat 1 g
Cholesterol 15 mg
Sodium 420 mg
Carbohydrate 35 g
Fibre 5 g
Sugars 6 g
Protein 15 g
6 servings, 1-3/4 cups (425 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.