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.
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
Instructions
- 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.