Chicken Minestrone Soup
Chicken minestrone soup is rich, hearty and flavorful. It's a classic Italian soup with fresh veggies and tender chicken simmered in a savory broth. Easy to prepare and perfect for meal prep, this comforting soup is a nostalgic favorite that can brighten up any night of the week!
Servings: 6
Calories: 365kcal
Ingredients
- 2 tablespoons extra virgin olive oil
- 2 carrots (diced)
- 2 celery stalks (two ribs; diced)
- 1 medium onion (diced)
- 1 cup green beans (trimmed and cut into 1-inch pieces)
- 2 cloves garlic (minced)
- 1 pound chicken thighs (boneless, skinless; cut into 1-inch cubes)*
- 1 (28-ounce) can San Marzano tomatoes (crushed)*
- 6 cups chicken bone broth (plus more as needed)*
- 1 bay leaf
- 1 tablespoon fresh thyme (chopped)*
- 1 medium zucchini (diced)
- 1 (15-ounce) can cannellini beans (drained and rinsed)*
- 1 cup ditalini rigati (4 ounces; dried)*
- 2 cups fresh baby spinach
- 1 tablespoon fresh oregano (chopped)*
- 1 tablespoon fresh basil (chopped)*
- 1 tablespoon fresh parsley (chopped; plus more for garnish)*
- kosher salt (to taste)
- black pepper (to taste)
- Parmigiano Reggiano (grated; for garnish)*
Instructions
- Cook the vegetable base: heat the olive oil in a large pot or Dutch oven over medium heat. Add the carrot, celery, onion, and green beans. Cook for 7 to 10 minutes, stirring occasionally until the vegetables are softened. Then add the garlic and cook for an additional minute until fragrant.
- Cook the chicken: add the chicken thighs to the same pot with the vegetables. Cook for 5 to 7 minutes, stirring occasionally until the chicken is no longer pink on the outside.
- Add the tomatoes, broth, bay leaf, and thyme: slowly pour the San Marzano tomatoes into the pot, stirring to combine. Use a wooden spoon to deglaze the pot by gently scraping up any brown bits on the bottom. Then stir in the chicken bone broth, bay leaf, and fresh thyme. Bring the soup to a boil.
- Add the zucchini, cannellini beans, and simmer: stir in the zucchini and cannellini beans. Then reduce the heat and let the soup simmer uncovered for 15 minutes, stirring occasionally as the flavors develop.
- Cook the pasta: add the ditalini rigati to the same pot. Continue to simmer uncovered for about 10 minutes, until the pasta is al dente. Stir often to prevent the pasta from sticking to the pot. Add more broth as needed to reach your desired consistency as the pasta cooks.
- Add the spinach, remaining herbs, and serve: a couple of minutes before the pasta is done, stir in the baby spinach and cook for 2 minutes until wilted. Then stir in the fresh oregano, basil, and parsley. Remove the bay leaf and season with salt and pepper to taste. Then remove the pot from the heat and ladle the soup into serving bowls. Garnish with Parmigiano Reggiano and more fresh parsley. Enjoy!
Video
Notes
- Chicken thighs: you can substitute with raw, boneless, skinless chicken breast. Or you can use pre-cooked meat, stirring it in a few minutes before the soup is done cooking. Shredded rotisserie chicken, turkey, or ground beef would be delicious.
- San Marzano tomatoes: these come whole in a can and you can crush them with your hands or a food processor. You can substitute with San Marzano style tomatoes or regular canned tomatoes.
- Chicken bone broth: substitute with regular chicken, beef, or vegetable broth as desired.
- Fresh thyme, oregano, parsley, & basil: you can substitute with dried herbs, using 1 teaspoon each. Or you can use 1 tablespoon of Italian seasoning. Dried herbs should be added in Step 3 of the recipe, before bringing the soup to a boil, so they have time to release their flavor.
- Cannellini beans: you can use a different kind, like kidney, great northern, or borlotti beans. If using dried beans instead of canned, cook them separately until tender before adding them to the soup.
- Ditalini rigati: if unavailable, use a different small pasta like orzo, elbow macaroni, small shells (conchigliette), or spaghetti broken into 1-inch pieces.
- Parmigiano Reggiano: you can garnish with different cheese like regular parmesan or Pecorino Romano.
- Make vegetarian or vegan: omit the chicken and use a vegetable broth. Omit the Parmigiano Reggiano for a vegan version, stirring in some nutritional yeast to taste for umami.
- Use different vegetables: minestrone soup is meant to be customizable! You can substitute with any veggies you have on hand. Diced potatoes, bell peppers, mushrooms, or kale would be delicious. Use the same measurements to keep the soup balanced. Any firm veggies should be cooked in step 1, soft veggies in step 4, and leafy greens in step 6 of the recipe.
- Food safety: the raw chicken should be cooked to 165°F (74°C) throughout before eating.
- Storage: leftover 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: leftovers can be reheated in a pot over medium-low heat. Or you can microwave them in a covered, microwave-safe bowl in 30-second bursts. Add extra broth as needed to reach your desired consistency. Leftovers should be reheated to 165°F (74°C).
- Make ahead: this soup is perfect for meal prep! Simply follow the recipe as written and the storage and reheating instructions above.
Nutrition
Serving: 2cups | Calories: 365kcal | Carbohydrates: 41g | Protein: 28g | Fat: 11g | Saturated Fat: 3g | Trans Fat: 0g | Cholesterol: 80mg | Sodium: 1531mg | Potassium: 1176mg | Fiber: 9g | Sugar: 9g | Vitamin C: 29mg | Calcium: 233mg | Iron: 5mg
