Chicken Minestrone Soup

Minestrone soup holds a special place in my Italian family's heart. My dad and nonni made an incredible minestrone, with rich, complex flavors that only a homemade soup can deliver. Inspired by their culinary skills, I've developed my own version over the years. My chicken minestrone soup is loaded with fresh veggies and al dente pasta, just like the classic version, with the addition of tender chicken thighs to enhance the flavor. The extra protein makes this chicken vegetable soup a complete, one-pot meal!

Minestrone soup with chicken is easy to meal prep, which is a lifesaver on busy weeks! I love to serve it with a slice of Italian baguette or Ligurian focaccia, to soak up the extra broth. My nonni served minestrone soup with an Italian dessert, and I've carried on that tradition myself. My favorites are almond Italian cake, pignoli cookies, and walnut biscotti.

For more delicious Italian soups, you'll love my authentic pasta e fagioli, Italian beef soup, and vegetable orzo soup. Both are incredibly flavorful and hearty!

Ingredients

Ingredient Notes:

• Chicken thighs: they should be raw, boneless, and skinless. I cut them into 1-inch cubes so they cook evenly. I love making minestrone with raw chicken thighs because they are tender with amazing flavor. For extra juicy meat, I buy air-chilled chicken when available. If you prefer a lighter option, boneless and skinless chicken breasts are a great substitute.
• Herbs: I use all fresh herbs (with the exception of the dried bay leaf). They take a few minutes to chop up, but it's worth it. The fresh herbs add a vibrant flavor to the soup, which contrasts well with the rich chicken thighs. If you only have dried herbs on hand, you can substitute them using ⅓ the amount.
• Chicken bone broth: I love using bone broth because it's more flavorful than regular broth. Bone broth is my trusted secret to building complex Italian flavors, as seen in my tagliatelle bolognese, pasta fagioli, and mushroom pappardelle recipes. I use a full-sodium broth for maximum flavor, but you could use a low sodium one, adding more salt to taste at the end if needed.
• Ditalini rigati: this is my favorite pasta for minestrone. It's small, tube shape is covered in little ridges that grab the sauce, making each bite flavorful. I always cook the pasta in the soup, so it releases it's starches and thickens the broth. You could also use elbow macaroni, orzo, small shells (conchigliette), or even spaghetti broken into 1-inch pieces. Small pasta that fits onto a spoon works best, so it doesn't overpower the other ingredients.
• San Marzano tomatoes: the tomatoes are an important part of the broth. I recommend using DOP certified San Marzano tomatoes grown in Italy with a sweet and robust flavor. They come whole in a can and I crush them with my hands before cooking. To make sure the tomatoes are certified, look for the red and yellow DOP seal on the label. You can also use San Marzano style tomatoes (grown with a similar seed) or regular canned tomatoes.
• Cannellini beans: these add a touch of creaminess that complements the rich chicken flavor. You could use a different bean instead, like kidney, great northern, or borlotti beans.
• Veggies: these are the heart of minestone soup. A blend of carrots, celery, and onion are known as the soffritto in Italian cooking, forming a flavorful base for the soup. I also add green beans, zucchini, and spinach for freshness and variation in texture!

See recipe card for quantities.

Substitutions and Variations

• Use different vegetables: it's easy to customize this soup with the veggies you have on hand. When substituting, I recommend using the same measurements to keep the soup balanced. Diced potatoes, bell peppers, mushrooms, and kale are delicious add-ins!
• Use pre-cooked meat: chopped rotisserie chicken, turkey, or ground beef are great options. Simply stir in the pre-cooked meat a few minutes before serving.
• Make vegetarian or vegan: omit the chicken and use vegetable broth instead. Skip the Parmigiano Reggiano garnish for a vegan option, stirring in some nutritional yeast to provide umami. Or you can try my vegetarian orzo vegetable soup!
• Switch up the garnish: instead of using Parmigiano Reggiano, you could substitute with grated parmesan cheese or Pecorino Romano. For a hint of texture, I love to add some homemade pangrattato on top, a crispy Italian breadcrumb that is delicious!

Instructions

Step 1: heat the olive oil in a large pot or Dutch oven over medium heat. Add the carrots, celery, onion, and green beans. Cook for 7 to 10 minutes, stirring occasionally until softened. Then add the garlic and cook for 1 more minute until fragrant (image 1).

Step 2: add the chicken thighs to the same pot with the vegetables. Cook for 5 to 7 minutes, stirring occasionally until no longer pink on the outside (image 2).

Step 3: carefully pour in the San Marzano tomatoes, stirring to combine. Deglaze the pot by using a wooden spoon to gently scrape up the browned bits on the bottom (image 3a). Then stir in the chicken bone broth, bay leaf, and fresh thyme. Bring the soup to a boil (image 3b).

Step 4: stir in the zucchini and cannellini beans. Reduce the heat and allow the soup to simmer uncovered for 15 minutes, stirring occasionally as the flavors develop (image 4).

Step 5: add the ditalini rigati to the same pot and simmer uncovered for about 10 minutes, until al dente (image 5). Stir often to keep the pasta from sticking to the pot. Add more broth as needed to reach your desired consistency.

Step 6: a couple of minutes before the pasta is done, stir in the fresh spinach. Cook for 2 minutes until wilted. Then stir in the fresh oregano, basil, and parsley (image 6a). Remove the bay leaf and season with salt and pepper to taste. Remove the pot from the heat and ladle the soup into bowls. Garnish with Parmigiano Reggiano and more fresh parsley (image 6b). Enjoy!

Storage, Reheating, & Make Ahead

• Storage: leftover chicken minestrone soup can be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Thaw overnight in the refrigerator before warming up.
• Reheating: you can reheat the soup in a pot over medium-low heat. Or you can microwave it in a covered, microwave-safe bowl in 30-second bursts. Add more broth as needed to reach your desired consistency. Leftovers should be reheated to a temperature of 165°F (74°C).
• Make Ahead: this soup is easy to meal prep ahead of time! Simply follow the recipe as written, then follow the storage and reheating instructions above.

For more helpful tips on how to store leftovers, check out this USDA Leftovers and Food Safety guide.

FAQ

Related

Looking for more hearty Italian soups? Try these favorites:

Pairing

Here are my favorite dishes to serve with chicken minestrone soup: