Quick Chicken Minestrone

Name: Quick Chicken Minestrone
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8 servings (3 quarts).
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

You'll love this flavorful chicken minestrone soup that comes together with pantry ingredients. Dress it up by serving 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

In 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.
Reduce heat; simmer, uncovered, until rice is tender, 18-20 minutes. If desired, sprinkle each serving with cheese and pepper flakes.