In a Dutch oven, bring water and chicken broth to boiling.
Meanwhile, halve the squash lengthwise and cut into 1/2-inch slices. Add squash, green pepper, pasta, onion, carrot, rosemary, seasoning blend and pepper to Dutch oven. Return to boiling, reduce heat and simmer, covered, for about 15 minutes or until pasta and vegetables are nearly tender.
Stir in chicken, simmer for about 5 more minutes or until pasta and vegetables are tender. Stir fresh basil into soup; serve.
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