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+ servings

Chicken Minestrone

Chunky Italian soup with extra dose of lean protein.
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Servings: 6 People
Calories:

Ingredients  

  • 2 tablespoon extra virgin oil plus extra for drizzling
  • 1 medium onion, diced
  • 2 celery ribs, sliced
  • 2 medium carrots, sliced
  • 2 garlic cloves, thinly sliced
  • 2 chicken breast, chunky sliced
  • 2 cups shredded cabbage
  • 6 cups chicken stock, see my recipe or use store bought
  • 1 can - 28 oz diced tomatoes
  • 1 tablespoon Italian seasoning **see note
  • 1 teaspoon chilli flakes
  • 2 bayleaf
  • parmesan rind(optional)
  • 1 medium zucchini
  • 6 ounces green beans, trimmed and cut into ½ - inch pieces
  • 1 cup small pasta
  • ¼ cup chopped parsley
  • ¼ cup chopped basil
  • salt and freshly ground black pepper to taste
  • ¾ cup lightly packed grated parmesan cheese(optional)

Instructions

  • In a medium-size pot, heat 2 tablespoons of olive oil in medium-high heat. Place the onion, celery and carrots and saute until the onion is translucent, about 2-3 minutes. Add the garlic, chilli flakes and cabbage, and continue cooking while stirring for a minute.
  • Add chicken pieces, chicken stock, tomatoes, Italian seasoning, bay leaf and parmesan rind. Bring to a boil over medium-high heat, stirring once in a while. Lower the heat to low and continue simmering for 30 minutes. Add the green beans and pasta and continue simmering for 5 minutes. Add the zucchini, parsley and basil. Continue cooking for another 5 minutes or until the pasta is cooked aldente. Discard the bay leaf and parmesan rind. Season with salt and pepper according to your taste.
    Ladle the soup in a bowl, drizzle extra virgin olive oil, and finish with parmesan cheese on top and serve.

Notes

This soup can be prepared 2 days in advance. Add chicken stock if needed to thin out after re-heating.
** Italian seasoning is a blend of 2 tablespoons dried oregano, 2 tablespoons dried basil, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, and 1 teaspoon dried marjoram.
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