Quick Chicken Minestrone
You'll love this flavorful chicken minestrone soup that comes together with pantry ingredients. Dress it up by serving the dish with garlic bread. —Patricia Harmon, Baden, Pennsylvania
Ingredients
- 1 pound boneless skinless chicken breasts, cubed
- 1 large onion, chopped
- 1 celery rib, chopped
- 1 tablespoon olive oil
- 1 garlic clove, minced
- 3 cups reduced-sodium chicken broth
- 2-1/2 cups water
- 1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 package (5.9 ounces) chicken and garlic–flavored rice and vermicelli mix
- 1-1/2 cups frozen vegetable blend (broccoli, red pepper, onion)
- 1/2 cup chopped pepperoni
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 2/3 cup shredded Parmesan cheese
- Crushed red pepper flakes, optional
Directions
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1In a Dutch oven over medium heat, cook the chicken, onion and celery in oil until chicken is no longer pink. Add garlic; cook 1 minute longer. Add the broth, water, beans, tomatoes, rice and vermicelli mix, vegetables, pepperoni, basil and oregano. Bring to a boil.
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2Reduce heat; simmer, uncovered, until rice is tender, 18-20 minutes. Sprinkle each serving with cheese and, if desired, pepper flakes.
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