CHICKEN MINESTRONE RECIPE RECIPES

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CHICKEN MINESTRONE SOUP | BETTER HOMES & GARDENS



Chicken Minestrone Soup | Better Homes & Gardens image

The Italian word minestrone means big soup, and countless variations of the bean-and-vegetable soup are big in American kitchens. This version calls for broth as well as chicken breasts for extra flavor. One taste of our Italian minestrone soup recipe, and you'll be hooked.

Provided by Better Homes & Gardens

Categories     Recipes and Cooking

Total Time 45 minutes

Number Of Ingredients 12

2 carrots, sliced
1 stalk celery, chopped
1 medium onion, chopped
1 tablespoon olive oil
3 14 ounce cans chicken broth
2 15-19 ounce cans white kidney beans (cannellini beans), rinsed and drained
8 - 10 ounce skinless, boneless chicken breasts, cut into bite-size pieces
4 ounces fresh green beans, cut into 1/2-inch pieces (1 cup)
¼ teaspoon freshly ground black pepper
1 cup dried bow tie pasta
1 medium zucchini, quartered lengthwise and cut into 1/2-inch-thick slices
1 14.5 ounce can diced tomatoes with basil, garlic, and oregano, undrained

Steps:

  • In a 5- to 6-quart Dutch oven, cook the carrots, celery, and onion in hot oil over medium heat for 5 minutes, stirring frequently. Add broth, white kidney beans, chicken, green beans, and pepper. Bring to boiling; add pasta. Reduce heat. Simmer, uncovered, for 5 minutes.
  • Stir in zucchini. Return to boiling; reduce heat. Simmer, uncovered, for 8 to 10 minutes more or until pasta is tender and green beans are crisp-tender. Stir in undrained tomatoes; heat through. Makes 8 servings.

Nutrition Facts : Calories 183 calories, CarbohydrateContent 27 g, CholesterolContent 16 mg, FatContent 4 g, ProteinContent 16 g, SaturatedFatContent 1 g, SodiumContent 1115 mg

QUICK CHICKEN MINESTRONE RECIPE | COOKING LIGHT



Quick Chicken Minestrone Recipe | Cooking Light image

Fresh, brightly colored vegetables add some welcome vibrancy to this comforting soup. Have fun with the noodle shape, or use any small pasta you have on hand. If you'd like, sprinkle each serving with freshly ground black pepper for a finishing touch. This quirky twist on the classic recipe is a perfect combination of the hearty vegetable minestrone soups of your childhood and comforting chicken noodle soup. We love the alphabet shape noodles, which encourage pint-sized palates to enjoy their dinner. Pair this soup recipe with a garlic bread for the best of cool weather flavor. 

Provided by Adam Hickman

Yield Serves 4 (serving size: about 1 3/4 cups)

Number Of Ingredients 12

1 tablespoon olive oil
1 cup diced yellow onion
1 cup diagonally sliced carrot
1 tablespoon minced garlic
2 teaspoons unsalted tomato paste
4 cups unsalted chicken stock (such as Swanson)
1 cup water
5/8 teaspoon kosher salt
5 ounces uncooked alphabet or ditalini pasta (about 1 cup)
1 cup diagonally sliced sugar snap peas
1/4 cup chopped fresh tomato
6 ounces skinless, boneless rotisserie chicken breast, shredded (about 1 1/2 cups)

Steps:

  • Heat a large Dutch oven over medium-high. Add oil to pan; swirl to coat. Add onion and carrot; sauté 4 minutes. Add garlic and tomato paste; cook 2 minutes, stirring occasionally. Add stock, 1 cup water, and salt; bring to a boil. Add pasta to pan; cook 5 minutes. Add snap peas, tomato, and chicken to pan; cook 3 minutes or until pasta is done.

Nutrition Facts : Calories 297, CarbohydrateContent 38 g, CholesterolContent 38 mg, FatContent 5.5 g, FiberContent 4 g, ProteinContent 24 g, SaturatedFatContent 1 g, SodiumContent 610 mg, SugarContent 8 g

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