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Chicken Minestrone Soup

Chicken Minestrone Soup Recipe

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1 lb boneless skinless chicken thighs
  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 2 carrots, sliced into half-moons
  • 2 celery stalks, sliced
  • 1 medium zucchini, quartered lengthwise and sliced
  • 3 garlic cloves, minced
  • 6 cups chicken broth
  • 1 (14 oz) can diced tomatoes
  • 1 tsp Italian seasoning
  • 1 bay leaf
  • 1 cup small pasta
  • 1 (15 oz) can cannellini beans, drained and rinsed
  • Salt and black pepper
  • Grated Parmesan cheese, for serving

Method
 

  1. Heat olive oil in a large pot over medium-high heat. Season chicken with salt and pepper, then sear for 4 minutes per side until golden. Remove to a plate.
  2. Add onion, carrots, and celery to the pot with a pinch of salt. Cook 5 minutes until softening. Stir in garlic and zucchini; cook 1 minute.
  3. Pour in broth and tomatoes with their juices. Add Italian seasoning, bay leaf, and return chicken to the pot. Bring to a boil, then simmer covered for 15 minutes.
  4. Remove chicken and shred it. Return to the pot with pasta and beans. Simmer 8 to 10 minutes until pasta is tender.
  5. Ladle into bowls, top with Parmesan, and serve immediately.

Notes

This soup is flexible: swap in green beans, spinach, or any vegetables you have on hand. For a thicker broth, mash a few beans before adding them.