Chicken Minestrone 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

QUICK CHICKEN MINESTRONE



Quick Chicken Minestrone image

Fresh, brightly colored vegetables add some welcome vibrancy to this comforting soup. Have fun with the noodle shape, or use any small pasta you have on hand. If you'd like, sprinkle each serving with freshly ground black pepper for a finishing touch. This quirky twist on the classic recipe is a perfect combination of the hearty vegetable minestrone soups of your childhood and comforting chicken noodle soup. We love the alphabet shape noodles, which encourage pint-sized palates to enjoy their dinner. Pair this soup recipe with a garlic bread for the best of cool weather flavor.

Provided by Adam Hickman

Yield Serves 4 (serving size: about 1 3/4 cups)

Number Of Ingredients 12

1 tablespoon olive oil
1 cup diced yellow onion
1 cup diagonally sliced carrot
1 tablespoon minced garlic
2 teaspoons unsalted tomato paste
4 cups unsalted chicken stock (such as Swanson)
1 cup water
5/8 teaspoon kosher salt
5 ounces uncooked alphabet or ditalini pasta (about 1 cup)
1 cup diagonally sliced sugar snap peas
1/4 cup chopped fresh tomato
6 ounces skinless, boneless rotisserie chicken breast, shredded (about 1 1/2 cups)

Steps:

  • Heat a large Dutch oven over medium-high. Add oil to pan; swirl to coat. Add onion and carrot; sauté 4 minutes. Add garlic and tomato paste; cook 2 minutes, stirring occasionally. Add stock, 1 cup water, and salt; bring to a boil. Add pasta to pan; cook 5 minutes. Add snap peas, tomato, and chicken to pan; cook 3 minutes or until pasta is done.

Nutrition Facts : Calories 297, Carbohydrate 38 g, Cholesterol 38 mg, Fat 5.5 g, Fiber 4 g, Protein 24 g, SaturatedFat 1 g, Sodium 610 mg, Sugar 8 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.

CHICKEN MINESTRONE



Chicken Minestrone 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

Time 30m

Yield 5 servings.

Number Of Ingredients 9

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, Fat 19g fat (9g saturated fat), Cholesterol 95mg cholesterol, Sodium 2164mg sodium, Carbohydrate 64g carbohydrate (5g sugars, Fiber 6g fiber), Protein 36g protein.

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

PERFECT CHICKEN VEGETABLE SOUP



Perfect Chicken Vegetable Soup image

Chicken, onions, garlic, and soup vegetables combine to make a hearty soup with a delicious broth!

Provided by JAMINA1

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 1h6m

Yield 4

Number Of Ingredients 10

1 tablespoon vegetable oil
2 skinless, boneless chicken breasts, cut into bite-sized pieces
½ large white onion, chopped
2 cloves garlic, chopped
2 (14 ounce) cans chicken broth
2 small red potatoes, chopped
¼ head cabbage, chopped
1 large carrot, chopped
2 eggs, beaten
salt and ground black pepper to taste

Steps:

  • Heat vegetable oil in a large pot over medium heat. Add chicken breasts, onion, and garlic; cook and stir until chicken is no longer pink in the center, about 5 minutes.
  • Pour chicken broth into the pot; bring to a boil. Stir in potatoes, cabbage, and carrot. Simmer soup until potatoes are tender, 30 to 40 minutes.
  • Bring soup back to a boil. Drizzle in eggs, stirring until cooked, about 1 minute. Season with salt and pepper.

Nutrition Facts : Calories 233 calories, Carbohydrate 22.9 g, Cholesterol 127.1 mg, Fat 7.8 g, Fiber 4.1 g, Protein 18.2 g, SaturatedFat 1.7 g, Sodium 1067.8 mg, Sugar 6 g

CLASSIC MINESTRONE SOUP



Classic Minestrone Soup image

Minestrone is a hearty, traditional Italian soup typically made with beans, pasta and lots of vegetables. Enjoy the slow-cooked flavor in just about 30 minutes.

Provided by College Inn® Broths and Stocks

Categories     Trusted Brands: Recipes and Tips     College Inn® Broths and Stocks

Time 35m

Yield 4

Number Of Ingredients 14

1 tablespoon olive oil
1 cup diced onion
¾ cup diced carrot
¾ cup sliced celery
1 teaspoon minced garlic
1 ½ teaspoons minced fresh rosemary
1 (15 ounce) can Contadina® Tomato Sauce
1 (15 ounce) can cannellini beans, rinsed and drained
2 cups College Inn® Chicken Broth
1 cup diced zucchini
½ cup dry ditalini pasta
¼ teaspoon black pepper
¼ cup chopped fresh Italian parsley
1 teaspoon Shredded Parmesan cheese

Steps:

  • Heat olive oil in a large saucepan or Dutch oven over medium-high heat. Cook onion, carrot, celery, garlic and rosemary until vegetables begin to soften, about 5 minutes.
  • Stir in tomato sauce, beans and 2 1/2 cups water. Add broth, zucchini, pasta and pepper; bring to a simmer. Cook, uncovered, 10 minutes or until pasta is tender, stirring occasionally. Stir in parsley. Serve topped with Parmesan cheese and additional parsley, if desired.

Nutrition Facts : Calories 235.3 calories, Carbohydrate 38.6 g, Cholesterol 0.3 mg, Fat 4.8 g, Fiber 8.4 g, Protein 9.6 g, SaturatedFat 0.6 g, Sodium 1220.5 mg, Sugar 5.9 g

SMOKED CHICKEN MINESTRONE



Smoked Chicken Minestrone image

Provided by Guy Fieri

Time 15h

Yield 4 to 6 servings

Number Of Ingredients 25

12 cups low-sodium chicken stock
4 cloves garlic
2 celery stalks, roughly chopped
1 carrot, roughly chopped
1/2 onion, roughly chopped
Smoked Chicken carcass and backbone, recipe follows
3 tablespoons olive oil
2 medium carrots, peeled, trimmed and 1/4-inch diced
1 stalk celery, 1/4-inch diced
1/2 large onion, sliced 1/8-inch thick
1 tablespoon minced garlic
8 ounces creamer potatoes, quartered
2 large zucchini, 1/4-inch diced
1 medium head savoy cabbage (about 8 ounces), shredded
One 14-ounce can fire-roasted tomatoes, with liquid
One 4-ounce piece Parmesan with rind, cheese shaved, rind reserved
One 15-ounce can navy beans, drained and rinsed
1 1/2 cups shredded Smoked Chicken
Kosher salt and freshly cracked black pepper
Chopped fresh flat-leaf parsley and basil, for garnish
One 2 1/4- to 2 1/2-pound whole chicken, patted dry and set out for 15 minutes
Kosher salt and freshly cracked black pepper
2 teaspoons granulated garlic
1 teaspoon smoked paprika
Special equipment: 2 cups applewood chips, soaked in water overnight

Steps:

  • For the smoked chicken broth: Place the chicken stock, garlic, celery, carrot, onion and smoked chicken carcass and backbone into a large stockpot or Dutch oven. Simmer gently for 1 hour over a low flame. Strain, transfer to a large container and reserve (cool completely if making ahead of time).
  • For the minestrone: Add the oil to a Dutch oven and bring to medium heat. Sweat the carrots, celery and onions until softened, 3 to 5 minutes. Add the garlic and sweat until fragrant, 30 seconds. Add the potatoes, zucchini, cabbage and season with salt and pepper. Sweat the vegetables slowly until all are crisp-tender, about 8 minutes.
  • Pour in the reserved stock and the tomatoes. Add the Parmesan rind and simmer 12 to 15 minutes; the vegetables should be tender. Remove from the heat. Add the navy beans and shredded chicken and stir to combine. Season with salt and pepper.
  • Ladle the minestrone into deep bowls and garnish with the shaved parmesan and chopped parsley and basil. Serve immediately.
  • Preheat the oven to 350 degrees F.
  • For the chicken: Using kitchen shears, remove the backbone of the chicken and set aside. Cut the chicken in half, straight through the breastbone. By separating the chicken into two pieces it will ensure that the chicken gets smoked more thoroughly. Sprinkle the chicken pieces with salt, pepper, the granulated garlic and smoked paprika.
  • Place 1 deep aluminum roasting pan over the stove top. Line with aluminum foil. Add the soaked wood chips to a large piece of foil, and then fold in the sides to make a pouch. Punch holes in the top of the pouch, set it directly over a gas burner and turn on high. Leave for 2 to 3 minutes, watching carefully. Once it begins to smoke, using tongs, transfer the pouch to the bottom of the lined roasting pan. Set a wire rack over the chips in the lined roasting pan and position it so the wood chips are directly over the burner and continue to smoke. Place the chicken pieces bone-side down on the rack. Cover tightly with aluminum foil to seal in the smoke. Put the roasting pan into the oven and smoke until the internal temperature reaches 165 degrees F on an instant-read thermometer, 45 to 60 minutes. Remove and cool. Shred the smoked chicken breast.

QUICK CHICKEN MINESTRONE



Quick Chicken Minestrone image

Here's a wonderful 20-minute minestrone, made hearty with bite-size chunks of tender chicken breast.

Provided by My Food and Family

Categories     Recipes

Time 20m

Yield 8 servings, 1 cup each

Number Of Ingredients 7

2 cups water
2 cups frozen Italian-style vegetable blend
2 cans (14.5 oz. each) diced tomatoes with basil, garlic and oregano, undrained
6 oz. boneless skinless chicken breasts, cut into bite-size pieces
1 cup rotini pasta, uncooked
1 env. (0.7 oz.) GOOD SEASONS Italian Dressing Mix
1/4 cup KRAFT Grated Parmesan Cheese

Steps:

  • Bring all ingredients except cheese to boil in large saucepan, stirring occasionally.
  • Simmer on medium-low heat 10 min. or until chicken is done and pasta is tender, stirring occasionally.
  • Serve topped with remaining cheese.

Nutrition Facts : Calories 110, Fat 2 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 15 mg, Sodium 920 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 8 g

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

QUICKIE CHICKEN MINESTRONE



Quickie Chicken Minestrone image

This is a hearty soup, but it's not heavy or greasy. I use chicken breasts for quick cooking, but you could extend the cooking time and sub in chicken thighs too. For added protein, I sometimes stir in some cooked white beans or chickpeas. If you have leftover cooked chicken, you can also build the soup and stir in the chicken at the last minute. Letting the soup cool slightly before eating can be key. We let steak and bread rest before eating them, so give your soup a few minutes to rest before digging in as well.

Provided by Alex Guarnaschelli

Categories     main-dish

Time 40m

Yield 3 to 4 servings

Number Of Ingredients 13

3 tablespoons extra-virgin olive oil
6 scallions, thinly sliced, green and white parts both
2 medium carrots, peeled, cut into 1/4-inch-thick rounds
3 large cloves garlic, thinly sliced
1/2 pound white mushrooms, cleaned and quartered
Kosher salt
1 teaspoon dried oregano
3 cups chicken stock
One 14-ounce can crushed tomatoes
Four 6-ounce skinless boneless chicken breasts (1 1/2 pounds total)
3/4 cup elbow macaroni
1 bunch (6 to 8 stems) fresh basil, leaves picked
1/2 cup finely grated Parmesan cheese

Steps:

  • Start the soup: Heat a large soup pot over medium heat. Add the olive oil, scallions, carrots, garlic and mushrooms and season with salt and the oregano. Cook over medium high heat, stirring with a wooden spoon, until the vegetables become tender, 8 to 10 minutes. Add the chicken stock and tomatoes, bring to a simmer and cook for 5 minutes so the tomatoes lose their raw taste.
  • Cook the chicken and pasta: Season the chicken breasts with salt on all sides. Lower the heat and add the chicken breasts and elbow macaroni. Simmer until the pasta cooks and the chicken breasts are cooked through and register 160 degrees F on a meat thermometer, 8 to 10 minutes.
  • Finish: Turn off the heat. Using a slotted spoon, remove the chicken and transfer to a flat surface. Put a fork in each piece of chicken to hold it in place and avoid touching the hot meat with your hands as you cut. Slice the chicken into small pieces and add it back into the soup. Allow the soup to "stand" on the stove for 5 minutes before serving. Taste for seasoning. Stir in the basil and cheese.

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From palletandpantry.com


BEST PESTO CHICKEN MINESTRONE RECIPE - COUNTRY LIVING
2018-02-05 Preheat oven to 400°F. Cut off pointed end of garlic, exposing cloves. Place on a piece of aluminum foil and drizzle with 1 tablespoon oil; wrap tightly. Bake until soft, 35 to 40 minutes; let cool. Squeeze pulp from garlic and mash into a paste; reserve. Meanwhile, heat remaining 2 tablespoons oil in a large pot or Dutch oven over medium-high ...
From countryliving.com


CHICKEN MINESTRONE SOUP - LILLIE EATS AND TELLS
2022-01-04 Add your celery, carrots, and bacon and sauté for another five minutes covering between stirs to soften the veggies faster. Add zucchini and cook for 2 more minutes. Turn the heat down to medium and add your tomato paste, garlic cubes, and basil cubes. Let it cook for two minutes, careful not to let the garlic burn.
From lillieeatsandtells.com


QUICK CHICKEN MINESTRONE SOUP | CLEAN FOOD CRUSH
2020-11-11 Stir in your broth, water, beans, tomatoes, basil, oregano and red pepper flakes. Bring to a boil, then reduce the heat to low, cover and simmer for about 20 minutes. Remove the lid, and stir in the peas and zucchini. Continue to simmer for no more than 5 minutes, or just until zucchini is tender.
From cleanfoodcrush.com


CHICKEN MINESTRONE SOUP - FOODTASTIC MOM
2022-03-23 Heat the butter and olive oil over medium-high heat. Add the mirepoix mixture and cook until it is starting to soften and brown a bit, about 5 – 7 minutes. Add the seasonings, Italian herbs, garlic powder, harissa, red pepper flakes, salt and pepper and cook until fragrant, stirring often, for about 1 – 2 minutes.
From foodtasticmom.com


OUR RECIPES - CHICKEN MINESTRONE SOUP | MARCHé BONICHOIX
Step 2. Stir in the tomatoes, broth, and 750 mL (3 cups) of water. Bring to a boil. Add pasta and cook until al dente, about 5 minutes. Step 3. Add the cooked chicken, spinach, and beans. Cook just until spinach is wilted and bean are hot, about 5 minutes. Season with salt and pepper to taste. Serve in bowls garnished with basil and sprinkled ...
From bonichoix.com


30 MINUTE CHICKEN MINESTRONE SOUP RECIPE | YELLOWBLISSROAD.COM
2020-04-01 Instructions. In a large pot, heat olive oil over medium heat for 1-2 minutes. Add in garlic, carrots, onion, celery, zucchini, sage, oregano, parsley, salt and pepper and heat until onions are translucent and aromatic, about 5 minutes. Add vegetable broth, diced tomatoes, water, and ditalini.
From yellowblissroad.com


LOW CARB KETO CHICKEN MINESTRONE SOUP - SUGAR-FREE MOM
2022-01-11 Add the garlic and herbs for 1 further minute. Add the tomato puree, canned tomatoes, stock, salt and pepper. Simmer for 10 minutes. Remove ¾ cup of minestrone soup and place in a jug. Blend with a hand blender and then add back into the soup pan. This will make your low-carb minestrone super tasty without needing a gum or thickener.
From sugarfreemom.com


CHICKEN MINESTRONE SOUP | METRO
In a large saucepan, heat oil. Brown the chicken, carrots, celery and onion 5 minutes. Add tomatoes, breaking with a fork, broth and herbs. Bring to a boil, cover and let simmer 20 minutes. Fold in red kidney beans and macaroni.
From metro.ca


RECIPE: ROSEMARY & LEMON CHICKEN MINESTRONE SOUP - KITCHN
2014-02-24 Heat a 4-quart Dutch oven over medium-high heat. Add the chicken, stirring to break it into crumbles. Add the lemon zest and minced rosemary leaves and stir vigorously to mix them into the chicken crumbles. Continue cooking for several minutes or until the chicken begins to brown slightly and is no longer pink.
From thekitchn.com


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