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Chicken Minestrone Soup

4

55 min

Chicken Minestrone Soup

Chicken Minestrone Soup Photo 1

Time

55 min

Serving

8 persons

Calories

260

Rating

4.00★ (1)

Cuisine

Author: Victoria Buriak
Take a classic minestrone soup full of fresh, wholesome vegetables, and add an additional layer of flavor with tender, juicy chicken.

Ingredients

  • olive oil: 4 Tbsp (divided)
  • skinless, boneless chicken breast: 0.5 pound (cut into bite-size pieces)
  • onion: 1 cup (chopped)
  • garlic: 2 clove (minced)
  • carrot: 0.5 cup (sliced)
  • celery: 0.5 cup (chopped)
  • chicken stock: 5 cups
  • tomatoes with basil, garlic, and oregano: 1 can (14.5 ounce can, diced)
  • cannellini beans: 1 can (15.5 ounce can, drained and rinsed)
  • kidney beans: 1 can (15.5 ounce can, drained and rinsed)
  • tomato paste: 1 can (6 ounce can)
  • zucchini, quartered lengthwise and: 1 piece (cut into 1/2 inch slices)
  • frozen cut green beans: 0.5 cup
  • italian seasoning: 1 tsp
  • ditalini pasta: 0.5 cup
  • salt and freshly ground black pepper: (to taste)
  • Parmesan cheese: 0.33333 cup (to taste, grated, optional)
  • fresh parsley: 2 tsp (chopped)

Metric Conversion

Stages of cooking

Chicken Minestrone Soup Photo 21
Chicken Minestrone Soup Photo 32
Chicken Minestrone Soup Photo 43
Chicken Minestrone Soup Photo 54
  1. Heat 2 tablespoons olive oil in a large pot over medium heat. Add chicken to pot, and sauté just until lightly browned, about 3 minutes. Remove chicken from pot; set aside.
    Chicken Minestrone Soup Photo 2
  2. Heat remaining 2 tablespoons olive oil in the pot; add onions and cook until translucent, about 3 minutes. Stir in garlic; cook until fragrant, about 30 seconds. Add carrots and celery; cook for 5 minutes, stirring occasionally.
    Chicken Minestrone Soup Photo 3
  3. Reduce heat to medium-low; stir in chicken stock, diced tomatoes, cannellini beans, kidney beans, tomato paste, zucchini, green beans, Italian seasoning. Simmer, covered, for 15 minutes.
    Chicken Minestrone Soup Photo 4
  4. Stir in chicken and ditalini pasta, and cook until pasta is tender yet firm to the bite, about 8 minutes. Season to taste with salt and black pepper. If soup is too thick, add a little water or stock. Garnish each bowl with Parmesan and parsley.
    Chicken Minestrone Soup Photo 5

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