There’s something about a steaming bowl of soup that brings back childhood memories. For me, it’s the sound of my mom chopping fresh vegetables, the rich aroma of simmering broth filling the house, and the way she always insisted that soup could fix just about anything.
Sore throat? Soup. Long day? Soup. Just need a hug in a bowl? You guessed it—soup.
Now, I carry on that tradition with this Chicken Minestrone Soup—a hearty, veggie-packed classic with a protein boost from tender, juicy chicken.
It’s nutritious, comforting, and packed with fresh, locally sourced ingredients you can grab at any farmers’ market or grocery store. Plus, it’s a great way to sneak extra veggies onto the dinner table. Let’s get cooking!
Tips for the Best Chicken Minestrone Soup
- Use a Rotisserie Chicken – It’s a time-saver and adds great flavor. If you prefer, cook two chicken breasts separately and shred them.
- Don’t Overcook the Pasta – If you’re planning on storing leftovers, cook the pasta separately and add it to individual bowls before serving to prevent it from getting mushy.
- Get Creative with Veggies – Have extra mushrooms, bell peppers, or peas? Toss them in! Minestrone is meant to be flexible.
- Boost the Nutrition – Add an extra can of beans for more protein and fiber, or swap the pasta for quinoa for a gluten-free option.
Variations & Substitutions
- Gluten-Free? – Swap out the pasta for gluten-free pasta or quinoa.
- Vegetarian Version? – Skip the chicken and use vegetable broth. Add an extra can of beans or some chickpeas for protein.
- Spicy Kick? – Increase the red pepper flakes or add a dash of hot sauce before serving.
- Creamy Version? – Stir in a splash of heavy cream or a dollop of ricotta at the end for a richer soup.
Serving Suggestions
This soup is perfect on its own, but here are a few ways to round out the meal:
- Serve with a thick slice of sourdough bread or garlic toast for dunking.
- Pair it with a simple green salad for a fresh contrast.
- Enjoy with a glass of crisp white wine (like Sauvignon Blanc) if you’re feeling fancy.
Chicken Minestrone Soup
A hearty, nourishing soup packed with fresh vegetables, tender chicken, and a flavorful broth. Perfect for cozy dinners and meal prep!
- Total Time: 45 minutes
- Yield: 6-8 servings 1x
Ingredients
For the Soup Base:
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 zucchini, diced
- 1 small russet potato, peeled and diced
- 1 cup green beans, cut into 1-inch pieces
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon red pepper flakes (optional, for a little kick)
- Salt & black pepper, to taste
For the Broth & Protein:
- 6 cups low-sodium chicken broth
- 1 (14.5 oz) can diced tomatoes (with juices)
- 2 cups cooked chicken, shredded or diced (rotisserie works great!)
- 1 (15 oz) can cannellini beans, drained and rinsed
- 1 small Parmesan rind (optional, but adds amazing depth)
- 1 bay leaf
For the Pasta:
- ¾ cup small pasta (ditalini, elbow, or orzo)
Finishing Touches:
- 2 cups baby spinach or chopped kale
- Juice of ½ a lemon
- ¼ cup fresh parsley, chopped
- Freshly grated Parmesan cheese, for serving
Instructions
-
Sauté the Base
Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Cook for about 5 minutes, stirring occasionally, until softened. Stir in the garlic, zucchini, potato, green beans, oregano, basil, and red pepper flakes. Sauté for another 2 minutes until fragrant. -
Build the Flavor
Pour in the chicken broth and diced tomatoes (with juices). Add the shredded chicken, cannellini beans, Parmesan rind (if using), bay leaf, salt, and pepper. Stir well and bring to a gentle boil. -
Simmer & Cook the Pasta
Reduce the heat and let the soup simmer for about 20 minutes, allowing the flavors to meld. Stir in the pasta and continue cooking for another 10 minutes, or until the pasta is tender. -
Final Additions
Remove the bay leaf and Parmesan rind. Stir in the baby spinach (or kale), fresh lemon juice, and parsley. Let the greens wilt for a couple of minutes. -
Serve & Enjoy
Ladle the soup into bowls, top with freshly grated Parmesan cheese, and enjoy with a slice of warm, crusty bread.
Notes
To prevent soggy pasta in leftovers, cook it separately and add before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soups & Stews
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl (about 2 cups)
- Calories: ~320 per serving
- Sugar: 5g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 7g
- Protein: 24g
- Cholesterol: 45mg
