Chicken Minestrone Soup
User Reviews
5
Chicken Minestrone Soup
Description
Chicken Minestrone Soup features diced chicken breast simmered in a broth enriched with Italian seasoning, garlic, and vegetables such as onion, celery, carrots, zucchini, and green beans. The addition of white and kidney beans provides protein and creamy texture, while elbow macaroni adds body and chewiness to the soup. Cooking the pasta directly in the broth allows it to absorb flavors without needing extra steps.
The seasoned broth has a balanced savory profile from the chicken broth and Italian herbs, with brightness from diced tomatoes and fresh basil added at the end. Parmesan cheese on top adds a mild salty finish. This soup is served hot, offering a satisfying mix of tender chicken, beans, and tender yet firm pasta pieces.
This soup is especially practical as it can be made ahead and refrigerated or frozen. For freezing, it is recommended to hold off on adding pasta until serving to maintain texture. Leftovers reheat well on the stove or microwave.
Ingredients
- 2 tbsp olive oil
- 1 yellow onion diced, small
- 2 celery diced, stalks
- 1 cup carrot sliced, baby
- 2 garlic minced, cloves
- 2 tablespoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 6 cups chicken broth
- 1 diced tomatoes not drained, canned 26 oz
- 1 White beans drained, canned 15 oz
- 1 Kidney Beans drained, canned 15 oz
- 2 chicken breast sliced into bite sized pieces, boneless, skinless
- 1 zucchini quartered and sliced
- 1 cup green beans frozen, cut
- ½ cup elbow macaroni
- 2 tablespoon basil or parsley, chopped, fresh
- Parmesan Cheese grated
Instructions
- Heat the olive oil in a large soup pot over medium high heat.
- Add the onion, celery and carrots. Cook until the onions are soft, about 5 minutes.
- Add the garlic, Italian seasoning, salt, and pepper. Cook for another minute, stirring.
- Add the chicken stock, diced tomatoes and their juice, chicken pieces, white beans and kidney beans. Bring to a boil.
- Add the zucchini, green beans, and pasta. Cook until the pasta is al dente, about 8 minutes, or according to package directions.
- Remove the soup from the heat. Stir in the basil, and adjust for salt and pepper if needed.
- Serve hot in bowls, topped with parmesan cheese.
Notes
- Using rotisserie or pre-cooked chicken can simplify preparation; add it in the final minutes of cooking to warm through.
- Store leftovers in an airtight container in the refrigerator for up to four days.
- For freezing, omit cooked pasta. Freeze soup separately up to three months, thaw in the refrigerator overnight, and cook fresh pasta when ready to serve.
- Reheat gently over low heat or in the microwave to preserve texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 180 kcal
% Daily Value*
| Calories | 180kcal | 9% |
| Carbohydrates | 18g | 6% |
| Protein | 13g | 26% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 29mg | 10% |
| Sodium | 1240mg | 52% |
| Potassium | 604mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 2818IU | 56% |
| Vitamin C | 21mg | 23% |
| Calcium | 81mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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