CHICKEN MINISTRONE RECIPES

RUSTIC CHICKEN MINESTRONE RECIPE | MARTHA STEWART

Rustic Chicken Minestrone Recipe | Martha Stewart image

This chicken soup is loaded with kale, zucchini, chickpeas and carrots for a hearty meal.

Provided by Martha Stewart

Categories Soup Recipes

Number Of Ingredients 12

Ingredients

2 teaspoons extra-virgin olive oil
1 medium yellow onion, diced small
2 garlic cloves, minced
1 can (15 ounces) diced tomatoes
Chicken Soup Base (10 cups broth and 4 cups shredded chicken)
3/4 cup small pasta shells
3 medium carrots, cut into 1/4-inch rounds
1 Parmesan rind, plus grated Parmesan (optional)
1 bunch kale (preferably Tuscan; 3/4 pound), tough stems and ribs removed, leaves cut into 1-inch pieces (4 cups)
1 medium zucchini, diced medium
1 can (15.5 ounces) chickpeas, rinsed and drained
Coarse salt and ground pepper

Steps:

In a large pot, heat oil over medium-high. Add onion and cook until softened, 8 minutes. Add garlic and cook until fragrant, 30 seconds. Add tomatoes with juice and cook until liquid is evaporated, 4 minutes. Add broth and bring to a boil. Add pasta, carrots, and Parmesan rind, if using, and cook 5 minutes. Add kale, zucchini, and chickpeas and cook until zucchini is crisp-tender, 5 minutes. Stir in chicken and cook until warmed through, 1 to 2 minutes. Season with salt and pepper and remove rind before serving. Sprinkle with Parmesan, if desired.

Nutrition Facts : Calories 415 g, FatContent 10 g, FiberContent 8 g, ProteinContent 38 g, SaturatedFatContent 3 g

CHICKEN MINESTRONE RECIPE: HOW TO MAKE IT

Chicken Minestrone Recipe: How to Make It image

A packaged minestrone soup mix is jazzed up with cubed chicken, fresh zucchini, portobello mushrooms and crunchy croutons for this satisfying main course. It’s easy to prepare, yet seems like you fussed.

Provided by Taste of Home

Categories Lunch

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 5 servings.

Number Of Ingredients 9

Ingredients

1 package (9.3 ounces) minestrone soup mix
1 medium zucchini, quartered lengthwise and sliced
1 cup chopped baby portobello mushrooms
1 pound boneless skinless chicken breasts, cubed
1 tablespoon olive oil
1/4 cup butter, melted
1 teaspoon dried parsley flakes
6 slices day-old French bread (1 inch thick), cubed
2 tablespoons grated Parmesan cheese

Steps:

Prepare soup mix according to package directions, adding zucchini and mushrooms. Meanwhile, in a large skillet, cook chicken in oil for 10-12 minutes or until no longer pink. Stir into soup. , For croutons, in a large bowl, combine butter and parsley. Add bread cubes and toss to coat. Arrange in a single layer on an ungreased baking sheet. , Sprinkle with cheese. Bake at 400° for 7-8 minutes or until golden brown, stirring occasionally. Serve with soup.

Nutrition Facts : Calories 588 calories, FatContent 19g fat (9g saturated fat), CholesterolContent 95mg cholesterol, SodiumContent 2164mg sodium, CarbohydrateContent 64g carbohydrate (5g sugars, FiberContent 6g fiber), ProteinContent 36g protein.

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