Chicken Minestrone Soup is a heartwarming, soul-satisfying dish that combines the richness of a hearty broth with the comforting flavors of tender chicken and vibrant vegetables. Each spoonful offers a delightful medley of textures, from the juicy chicken to the soft beans and al dente pasta, all enveloped in a savory, aromatic base. The soup’s flavors develop beautifully, with the fresh, bright notes of herbs enhancing the deep, savory goodness of the broth. Whether enjoyed as a nourishing meal on a chilly day or served as a cozy starter, Chicken Minestrone is the ultimate comfort food—filling, flavorful, and perfect for bringing a sense of warmth to any table.
Chicken Minestrone Soup
Chicken Minestrone Soup is a hearty and nourishing dish that combines tender chicken, vegetables, beans, and pasta in a flavorful, savory broth. A comforting variation of the classic minestrone, this soup is rich in both texture and taste, offering a satisfying balance of protein, fiber, and fresh ingredients.
Ingredients
- 4 tablespoons olive oil, divided
- ½ pound skinless, boneless chicken breast, cut into bite-sized pieces
- 1 cup chopped onion
- 2 cloves garlic, minced
- ½ cup sliced carrot
- ½ cup chopped celery
- 5 cups chicken stock
- 1 (14.5 ounce) can diced tomatoes with basil, garlic, and oregano
- 1 (15.5 ounce) can cannellini beans, drained and rinsed
- 1 (15.5 ounce) can kidney beans, drained and rinsed
- 1 (6 ounce) can tomato paste
- 1 small zucchini, quartered lengthwise and cut into 1/2 inch slices
- ½ cup frozen cut green beans
- 1 teaspoon Italian seasoning
- ½ cup ditalini pasta
- salt and freshly ground black pepper to taste
- ⅓ cup grated Parmesan cheese, or more to taste (Optional)
- 2 teaspoons chopped fresh parsley
Instructions
- Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the chicken pieces and sauté for about 3 minutes, or until lightly browned on all sides. Once browned, remove the chicken from the pot and set it aside. This step helps to develop flavor by searing the chicken, creating a light crust that enhances the overall taste of the soup.
- Add the remaining 2 tablespoons of olive oil to the pot and heat over medium. Once hot, add the onions and cook for about 3 minutes, until they become translucent. Stir in the garlic and cook for another 30 seconds, allowing it to become fragrant. Then, add the carrots and celery, cooking for about 5 minutes while stirring occasionally. This step builds the flavor base of the soup, softening the vegetables and infusing the oil with aromatic flavors from the garlic and onions.
- Reduce the heat to medium-low and stir in the chicken stock, diced tomatoes, cannellini beans, kidney beans, tomato paste, zucchini, green beans, and Italian seasoning. Bring the mixture to a simmer, then cover and cook for 15 minutes. This step allows the flavors to meld together, with the vegetables becoming tender and the broth richening, creating a savory and aromatic base for the soup.
- Stir in the cooked chicken and ditalini pasta, then simmer for about 8 minutes, or until the pasta is tender but still firm to the bite. Season with salt and black pepper to taste. If the soup becomes too thick, add a little water or additional stock to reach your desired consistency. Once ready, ladle the soup into bowls and garnish with freshly grated Parmesan and chopped parsley. This final step ensures the soup is well-seasoned and the pasta is perfectly cooked, while the Parmesan and parsley add a burst of flavor and freshness.
