Chicken Minestrone Soup
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Order nowMinestrone is the ultimate comfort soup—wholesome, hearty, and perfect for using up whatever ingredients you have on hand. It’s super versatile and you can swap in any seasonal vegetables or add whatever pasta you’ve got in your kitchen – I used sourdough emmer twists. I also shredded some leftover chicken for additional protein and to bulk it out, but you can always throw in an extra can of beans. Using bone broth as a base adds extra nourishment, but you can keep it vegetarian by using veggie stock instead. It’s a healthy, satisfying meal for busy days—and so easy to whip up.
Chicken Minestrone Soup
- 1 tbsp olive oil
- 1 large onion or 2 leeks, sliced (white and light green parts)
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 zucchini, diced
- 3 cloves garlic, minced
- 1 tsp fresh thyme (or ½ teaspoon dried thyme)
- 2 bay leaves
- 1 can crushed tomatoes
- 1 litre chicken bone broth
- 1 can mixed beans, drained and rinsed
- 1 cup cooked pasta (small shapes like ditalini or elbow)
- 1-2 cups cooked chicken, shredded
- Salt and pepper to taste
- Optional: Grated Parmesan and fresh parsley for garnish
Heat the olive oil in a large pot over medium heat. Add the leek, carrots, and celery. Cook for 5-7 minutes until the vegetables soften, stirring occasionally.
Add the minced garlic, thyme, and bay leaves to the pot. Cook for another minute until fragrant.
Stir in the tinned tomatoes and chicken bone broth. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 10-15 minutes to allow the flavours to meld.
Stir in the mixed beans, cooked pasta and shredded chicken. Simmer for another 5 minutes to warm everything through.
Taste and adjust seasoning with salt and pepper. Remove the bay leaves before serving. If you like, garnish with grated Parmesan and fresh parsley.
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Your guide to bringing the family together, one meal (and delicious recipe) at a time.
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