Chicken Minestrone Soup Recipes

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CHICKEN MINESTRONE SOUP



Chicken Minestrone Soup 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 BHG Test Kitchen

Time 45m

Number Of Ingredients 12

2 carrots, sliced
1 stalk celery, chopped
1 medium onion, chopped
1 tablespoon olive oil
3 14 ounce can chicken broth
2 15-19 ounce can white kidney beans (cannellini beans), rinsed and drained
8 - 10 ounce skinless, boneless chicken breasts, cut into bite-size pieces
4 ounce fresh green beans, cut into 1/2-inch pieces (1 cup)
0.25 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 kcal, Carbohydrate 27 g, Cholesterol 16 mg, Protein 16 g, SaturatedFat 1 g, Sodium 1115 mg, Fat 4 g, UnsaturatedFat 0 g

ITALIAN CHICKEN MINESTRONE



Italian Chicken Minestrone image

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

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     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, Fat 10 g, Fiber 8 g, Protein 38 g, SaturatedFat 3 g

MINESTRONE SOUP WITH CHICKEN



Minestrone Soup with Chicken image

Hearty, filling minestrone soup is usually just veggies and pasta, but my light version adds tender chicken to fill you up even further!

Provided by Rachel Ballard

Categories     Main Course

Time 40m

Number Of Ingredients 16

2 teaspoons olive oil
2 medium carrots (peeled and sliced into 1/4" thick pieces)
2 celery stalks (sliced (about 1/2 cup))
1 medium onion (diced into 1/4" pieces or near the size of the celery and carrots)
2 medium garlic cloves (finely chopped (about 2 teaspoons))
7 cups chicken or vegetable stock
1 15 ounce can red kidney beans (rinsed and drained)
1 15 ounce can chickpeas (rinsed and drained)
2 teaspoons Italian seasoning
1 14 ounce can diced tomatoes with the juice
1 cup uncooked macaroni or other short pasta
1 medium zucchini (chopped into 1/2" pieces (about a cup))
2 cups shredded cooked chicken (like rotisserie or some you've cooked yourself)
1 teaspoon salt (add half and taste )
1/2 teaspoon pepper
1/2 cup grated parmesan cheese

Steps:

  • In a 5-quart stock pot or dutch oven, heat the oil over medium high heat. Add the carrots, celery and onion and cook until just softened, about 5 minutes.
  • Add the garlic and stir 30 seconds. Add the chicken or vegetable stock, the beans, chickpeas, Italian seasoning, and tomatoes. Bring to a simmer and cook 10 minutes, stirring occasionally.
  • Add the pasta, zucchini and chicken. Season with half of the salt and all of the pepper. Taste for seasoning and add the rest of the salt if needed. Simmer until the pasta is tender, about 10 minutes more.
  • Sprinkle each bowl of soup with parmesan cheese and serve warm.

Nutrition Facts : Calories 283 kcal, ServingSize 1 serving

CHICKEN MINESTRONE SOUP



Chicken Minestrone Soup 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.

Provided by Jeanie Pemberton

Categories     Clear Soup

Time 6h30m

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, Fat 10.4, SaturatedFat 3.7, Cholesterol 46.8, Sodium 1017.5, Carbohydrate 12.3, Fiber 2, Sugar 4.3, Protein 15.1

MINESTRONE SOUP I



Minestrone Soup I image

All the food groups are represented. Serve this hearty soup with lightly toasted bread to get every last drop. Recipe can be doubled.

Provided by A. Hatton

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Minestrone

Yield 6

Number Of Ingredients 15

4 tablespoons margarine
¾ cup chopped onion
¼ cup chopped celery
½ cup chopped carrots
1 (19 ounce) can cannellini beans
½ cup shredded cabbage
1 (14.5 ounce) can stewed tomatoes
1 tablespoon tomato paste
1 ½ cups cubed potatoes
1 quart chicken broth
2 cloves garlic, minced
2 tablespoons dried parsley
1 teaspoon salt
½ cup elbow macaroni
½ cup grated Parmesan cheese

Steps:

  • Melt butter or margarine in a heavy pot over medium heat. Add onion, celery, and carrots; saute for a few minutes.
  • Add beans, cabbage, tomatoes, tomato paste, potato, stock, garlic, parsley, and salt to the pot. Bring to a boil, cover, and reduce heat. Simmer for approximately 1 hour until vegetables are barely tender.
  • Add pasta, and simmer for 30 minutes more. Correct seasoning, and serve hot with grated cheese.

Nutrition Facts : Calories 292.3 calories, Carbohydrate 41.1 g, Cholesterol 5.9 mg, Fat 9.6 g, Fiber 7.2 g, Protein 12.3 g, SaturatedFat 2.5 g, Sodium 765.9 mg, Sugar 5.3 g

QUICK CHICKEN MINESTRONE



Quick Chicken Minestrone image

You'll love this flavorful chicken minestrone soup that comes together with pantry ingredients. Dress it up by serving the dish with garlic bread. -Patricia Harmon, Baden, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 8 servings (3 quarts).

Number Of Ingredients 16

1 pound boneless skinless chicken breasts, cubed
1 large onion, chopped
1 celery rib, chopped
1 tablespoon olive oil
1 garlic clove, minced
3 cups reduced-sodium chicken broth
2-1/2 cups water
1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 package (5.9 ounces) chicken and garlic-flavored rice and vermicelli mix
1-1/2 cups frozen vegetable blend (broccoli, red pepper, onion)
1/2 cup chopped pepperoni
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
2/3 cup shredded Parmesan cheese
Crushed red pepper flakes, optional

Steps:

  • In a Dutch oven over medium heat, cook the chicken, onion and celery in oil until chicken is no longer pink. Add garlic; cook 1 minute longer. Add the broth, water, beans, tomatoes, rice and vermicelli mix, vegetables, pepperoni, basil and oregano. Bring to a boil. , Reduce heat; simmer, uncovered, until rice is tender, 18-20 minutes. Sprinkle each serving with cheese and, if desired, pepper flakes.

Nutrition Facts : Calories 299 calories, Fat 10g fat (3g saturated fat), Cholesterol 44mg cholesterol, Sodium 932mg sodium, Carbohydrate 31g carbohydrate (5g sugars, Fiber 5g fiber), Protein 22g protein.

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