MINESTRONE SOUP WITH CHICKEN RECIPES

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CHICKEN MINESTRONE SOUP RECIPE - FOOD.COM



Chicken Minestrone Soup Recipe - Food.com image

My son-in-law has renamed this soup "Chewy Chicken Soup." The flavor is great and the torn chicken meat gives the soup a different texture. (A chewy texture) An excellent soup to serve with warm breadsticks. For a soup lower in fat, substitute 5 cups chicken boullion for the water used to cook chicken.

Total Time 6 hours 30 minutes

Prep Time 30 minutes

Cook Time 6 hours

Yield 1 Cup, 12-14 serving(s)

Number Of Ingredients 12

6 chicken thighs
8 cups water
celery & leaves
5 cups chicken broth
1/2 cup acini di pepe pasta
3 cups celery, Chopped
3 cups carrots, Chopped
2 teaspoons salt
1 tablespoon parsley flakes
1/4 teaspoon pepper
2 (11 1/2 ounce) cans V8 vegetable juice
1 cup parmesan cheese, Shredded

Steps:

  • In dutch oven, combine chicken, water and baby celery w/leaves. Bring to a boil. Cover and simmer for 4-5 hours. (This first step can be done in the crock pot, and you don't need quite as much water.) Remove chicken and celery from water. Discard skin, bones & celery. Tear chicken apart. Set aside.
  • If desired, remove some or all of the fat from water. If needed, add water and boullion cube to make 5 cups broth.
  • In small saucepan, boil 1/2 cup Acini di Pepe Pasta in water for 10 minutes. Drain and set aside.
  • Combine all ingredients but the pasta and cheese in a dutch oven. Bring to a boil. Reduce heat. Cover. Simmer for 30 minutes adding in the pasta in the last 5 minutes.
  • Top each 1 cup serving with 1 Tbsp of Shredded Parmesan Cheese.

Nutrition Facts : Calories 205.3, FatContent 10.4, SaturatedFatContent 3.7, CholesterolContent 46.8, SodiumContent 1017.5, CarbohydrateContent 12.3, FiberContent 2, SugarContent 4.3, ProteinContent 15.1

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

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

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