Description
This Chicken Minestrone Soup is a hearty and wholesome twist on the classic Italian favorite, packed with tender chicken, vegetables, beans, and pasta in a savory tomato broth.
Ingredients
- 1 lb boneless, skinless chicken breasts or thighs, cooked and shredded
- 2 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 zucchini, chopped
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) cannellini or kidney beans, drained and rinsed
- 1 cup green beans, trimmed and cut
- 6 cups chicken broth
- 1 cup small pasta (like ditalini or elbow macaroni)
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- Salt and black pepper to taste
- 2 cups fresh spinach or kale
- Fresh parsley or grated Parmesan cheese for garnish (optional)
Instructions
- In a large pot or Dutch oven, heat olive oil over medium heat.
- Add diced onion, carrots, and celery. Sauté for 5–7 minutes until softened.
- Stir in garlic and cook for 1 minute more.
- Add zucchini, green beans, diced tomatoes, beans, and shredded chicken. Stir to combine.
- Pour in chicken broth, then add oregano, thyme, salt, and pepper. Bring to a boil.
- Reduce heat and simmer for 10 minutes.
- Add pasta and continue simmering for another 8–10 minutes until pasta is tender.
- Stir in spinach or kale and cook for 2–3 minutes until wilted.
- Taste and adjust seasoning if needed. Serve hot, garnished with parsley or Parmesan if desired.
Notes
- Use rotisserie chicken for a quicker prep.
- You can freeze leftovers for up to 3 months.
- Substitute gluten-free pasta to make it gluten-free.
- Add chili flakes for a spicy kick.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 290
- Sugar: 6g
- Sodium: 680mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 45mg
