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The Harried Housewife: Chicken Vegetable Soup

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The Harried Housewife shares her recipe for 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.

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