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Chicken Minestrone Recipe

Chicken Minestrone Soup is a hearty, comforting dish filled with tender chicken, vibrant vegetables, and perfectly cooked pasta. It’s a symphony of flavors and textures that’s both wholesome and satisfying, perfect for any season.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Soup
Cuisine: Italian-American
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 2 cups yellow onion diced (about 1 onion)
  • 1 cup carrots diced (about 2 carrots)
  • 1 cup celery diced (about 3 ribs)
  • 1 cup green beans cut into 1-inch pieces
  • 1 tablespoon garlic minced (about 3 cloves)
  • 6 cups low-sodium chicken or vegetable broth
  • 2 14.5 oz cans petite diced tomatoes (do not drain)
  • 1 15.5 oz can great northern beans, rinsed and drained
  • 2 bay leaves
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 2 boneless skinless chicken breasts (about 1 pound)
  • ¾ cup dry ditalini pasta or other small pasta
  • ½ cup fresh parsley chopped

Method
 

  1. Prepare the Vegetables: Wash, peel, and dice the onion, carrots, celery, and green beans. Rinse the beans and set aside.
    Sauté Aromatics: Heat olive oil in a large soup pot over medium heat. Add onions, carrots, and celery, and sauté for 5-7 minutes until softened. Stir in garlic and cook for 1 more minute.
    Build the Base: Pour in the broth, diced tomatoes (with juices), beans, bay leaves, oregano, thyme, salt, and pepper. Stir well.
    Cook the Chicken: Submerge the chicken breasts in the soup. Bring to a gentle boil, reduce heat to low, cover, and simmer for 20-25 minutes.
    Shred the Chicken: Remove the cooked chicken, shred it with two forks, and return it to the pot.
    Cook the Pasta: Add pasta and cook for 8-10 minutes, stirring occasionally.
    Finish with Parsley: Remove bay leaves and stir in fresh parsley. Adjust seasoning if needed.
    Serve: Ladle into bowls and enjoy warm with crusty bread or a side salad.

Notes

Customizable Veggies: Add zucchini, spinach, or kale for variety.
Gluten-Free Option: Use gluten-free pasta or substitute with rice.
Storage: Store in an airtight container in the refrigerator for up to 4 days. Add a splash of broth when reheating.