Chicken Minestrone Soup

5 from 1 vote

With chicken, white beans, and lots of vegetables, this chicken minestrone soup is a healthy, comforting family dinner.

Course dinner, Main Course

Cuisine American

Prep Time 10

Cook Time 25

Servings

Calories 403kcal

In a Dutch oven or large stockpot, heat the olive oil over medium-high heat.
Add the onions, carrots, celery, and green beans and sauté just until the onions are opaque, soft and fragrant, about 3 minutes.
Add the garlic and sauté with the other vegetables for about 1 minute.
Pour the broth into the pot along with the diced tomatoes in their juices, white beans, bay leaves, oregano, thyme, salt, and pepper.
Place the chicken breasts into the pot and submerge in the liquid.
Bring the soup to a boil and then bring the heat down to low, cover, and simmer about 15 to 20 minutes, just until the chicken is cooked.**
Remove the chicken and transfer it to a plate.
Add the ditalini pasta to the pot and submerge. Bring the heat up to medium-high and bring the water to a boil. Boil, uncovered, for about 5 to 6 minutes, just until the pasta is al dente.
While the pasta is cooking, shred the chicken with two forks.
When the pasta is done cooking, remove the bay leaves and add the shredded chicken to the pot. Serve and sprinkle each serving with fresh parsley.

Makes approximately 6 servings.

Vegetables: You can use a variety of vegetables, but try to keep the quantities similar. Celery, carrots, green beans, fresh tomatoes,

Storage: Allow the soup to cool then store in an airtight container in the refrigerator for 4-5 days.

Freezer instructions: Allow the soup to cool, then store in a freezer bag or freezer safe airtight container for up to three months.