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Chicken Minestrone Soup
5 from 117 votes

Chicken Minestrone Soup

Chicken Minestrone Soup combines chicken breast with a medley of vegetables, beans, and elbow macaroni in a seasoned broth. The soup has a hearty texture from the beans and pasta, balanced by the fresh taste of basil and a sprinkle of Parmesan cheese. This recipe is a comforting, filling meal suitable for cooler days and makes good use of common pantry staples alongside fresh ingredients.

Prep Time
15 mins
Cook Time
30 mins
Servings: 6
Calories: 180 kcal
Course: Soup
Cuisine: Italian

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

    Cup of Yum
  1. Heat the olive oil in a large soup pot over medium high heat.
  2. Add the onion, celery and carrots. Cook until the onions are soft, about 5 minutes.
  3. Add the garlic, Italian seasoning, salt, and pepper. Cook for another minute, stirring.
  4. Add the chicken stock, diced tomatoes and their juice, chicken pieces, white beans and kidney beans. Bring to a boil.
  5. Add the zucchini, green beans, and pasta. Cook until the pasta is al dente, about 8 minutes, or according to package directions.
  6. Remove the soup from the heat. Stir in the basil, and adjust for salt and pepper if needed.
  7. 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

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%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 180

% 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.