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Harried Housewife: Chicken Vegetable Soup

The Harried Housewife's recipe for Chicken Vegetable Soup.

Posted: Feb. 14, 2018 1:31 PM
Updated: Feb. 14, 2018 1:40 PM

The Harried Housewife’s RECIPE BOX

By Cynthia O’Connor O’Hara


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.

Copyright © 2018 by Cynthia O’Connor O’Hara

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