Today, we’re diving into the comforting and flavorful world of Chicken Minestrone Soup. This classic Italian soup is a hearty and satisfying dish, packed with a delicious combination of chicken, vegetables, beans, and pasta.
Ingredients:
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
1 teaspoon dried oregano
1 teaspoon dried basil
1 can (14 oz) diced tomatoes
6 cups chicken broth
1 cup small pasta (such as ditalini or small shells)
2 cups cooked chicken, shredded
1 can (15 oz) kidney beans, drained and rinsed
Salt and pepper to taste
Grated Parmesan cheese for serving
Fresh basil for garnish
Instructions:
In a large pot, heat the olive oil over medium heat. Add the onion, garlic, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
Stir in the dried oregano and basil, then add the diced tomatoes with their juices and the chicken broth. Bring the soup to a boil.
Add the pasta and cook according to the package instructions until al dente.
Stir in the cooked chicken and kidney beans. Simmer for a few minutes until everything is heated through.
Season the soup with salt and pepper to taste.
Ladle the soup into bowls and serve with a sprinkle of grated Parmesan cheese and fresh basil on top.
Related
- Ozoni (Japanese New Year Mochi Soup)
- Tortellini en Brodo Soup
- Cold Cucumber Soup
- Chinese Hot and Sour Soup
- Hungarian Soup
Chicken Minestrone Soup
Ingredients
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 can (14 oz) diced tomatoes
- 6 cups chicken broth
- 1 cup small pasta (such as ditalini or small shells)
- 2 cups cooked chicken, shredded or cut into little cubes
- 1 cup (15 oz) kidney beans, drained and rinsed
- Salt and pepper to taste
- Grated Parmesan cheese for serving
- Optional: Fresh basil for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the onion, garlic, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
- Stir in the dried oregano and basil, then add the diced tomatoes with their juices and the chicken broth. Bring the soup to a boil.
- Add the pasta and cook according to the package instructions until al dente.
- Stir in the cooked chicken and kidney beans. Simmer for a few minutes until everything is heated through.
- Season the soup with salt and pepper to taste.
- Ladle the soup into bowls and serve with a sprinkle of grated Parmesan cheese and fresh basil on top.