Time-crunched cooks always welcome quick and easy recipes. And when it comes to making soup, they’re especially appreciated. By using pantry staples along with store-bought chicken stock or broth, canned chicken, and packaged frozen vegetables, it’s easy to get out of the kitchen quick.
Make it even more delicious by topping each serving with wedges of provolone cheese and a dollop of pesto, if desired. Pouring on the comfort couldn’t be easier.
CHICKEN VEGETABLE SOUP
2 teaspoons olive oil
2 garlic cloves, minced
1 teaspoon dried parsley, crushed
1/2 teaspoon dried basil, crushed
7 cups regular or reduced sodium chicken stock or broth
1 (16-ounce) package frozen mixed vegetables
1 (10-ounce) can chunk-style chicken, undrained, or 2 cups cooked cubed chicken
1 cup dried ditalini or other small pasta
Salt and pepper to taste
4 slices provolone cheese, each cut into 8 wedges (optional)
1/3 cup pesto (optional)
Heat oil in a large saucepan over medium heat until hot; add garlic, parsley, and basil. Cook 1 minute, stirring frequently. Stir in chicken stock or broth, vegetables, chicken, and ditalini. Bring to a boil; reduce heat. Simmer until ditalini is tender, 8 to 10 minutes; season with salt and pepper. Top each serving with 4 wedges of cheese, then a dollop of pesto, if desired. Makes 8 servings.