Chicken Minestrone Soup is a comforting soup that's full of fresh vegetables, tender chicken, pasta, and a tasty broth. This simple recipe makes a lot of soup, making it a great meal prep recipe and perfect dish for potlucks, freezer meals, and large parties!
In the world, it's always soup season and comfort food season! You'll notice we have quite a few soup recipes on this blog. They're always reader faves!
Some favorite soups include Pressure-cooker Turkey Chili, Immunity Boosting Chicken Soup, and Slow Cooker Meatball Soup.
If you love soup and comfort food, you'll love this Chicken Minestrone Soup recipe. It's classic minestrone soup with
[feast_advanced_jump_to]🌟 Why this recipe works
This Chicken Minestrone Soup recipe ticks all the boxes for the ultimate comfort food.
- It's full of good-for-you vegetables and low fat, making it a healthier soup option.
- The recipe is simple to make.
- You can make this soup in under 30 minutes.
- It has simple ingredients you can find in any grocery store.
🛒 Ingredient notes
Chicken – You'll need about two chicken breasts for this recipe. In a pinch, you can substitute rotisserie chicken. Simply skip the step about adding raw chicken, and instead shred the chicken meat and add it in Step 8 below.
Vegetables – One of the things We love most about this chicken minestrone soup recipe is that it's a great way to enjoy vegetables. The soup is packed with fresh veggies! It has celery, onions, carrots, green beans, and tomatoes.
Pasta – Ditalini pasta (small pasta that is tube-shaped) are great in this soup. But you can use any kind of pasta that is a small shape, like small elbow macaroni.
Broth – Use homemade chicken stock or your favorite store-bought chicken broth or vegetable broth.
Beans – The recipe calls for any white beans. We love using navy beans, but you can use cannellini beans or kidney beans.
Herbs – Italian herbs like oregano and thyme, and fresh parsley and bay leaves, add rich flavor to this soup.
✅ Step-by-step instructions
- In a Dutch oven or large stockpot, heat the olive oil over medium-high heat.
2. Add the onions, carrots, celery, and green beans and sauté simply until the onions are opaque, soft and fragrant, about 3 minutes.
3. Add the garlic and sauté with the other vegetables for about 1 minute.
4. Pour the broth into the pot along with the diced tomatoes in their juices, white beans, bay leaves, oregano, thyme, salt, and pepper.
5. Place the chicken breasts into the pot and submerge in the liquid.
6. Bring the soup to a boil and then bring the heat down to low, cover, and simmer about 15 to 20 minutes, simply until the chicken is cooked.** Remove the chicken and transfer it to a plate.
7. Add the ditalini pasta to the pot and submerge. Bring the heat up to medium-high heat and bring the water to a boil. Boil, uncovered, for about 5 to 6 minutes, simply until the pasta is al dente.
8. While the pasta is cooking, shred the chicken with two forks.
9. When the pasta is done cooking (it should be al dente), remove the bay leaves and add the shredded chicken to the pot. Serve and sprinkle each serving with fresh parsley.
Optional: sprinkle grated parmesan cheese over each bowl simply before serving.
👩🏻🍳 Recipe FAQs
Allow the soup to cool completely. Then store in an airtight container in the refrigerator for up to 4 days. Reheat either in the microwave or on the stovetop.
Can We freeze minestrone soup?Yes, you can freeze this soup! Store in an airtight freezer-safe container or freezer bag in the freezer for up to two months. Thaw in the refrigerator overnight and reheat either in the microwave or on the stovetop.
🍽 Serving ideas
This healthy chicken minestrone soup is an amazing main meal. Serve it with side dishes like Air Fryer Garlic Bread, Homemade French Bread, or Garlic Parmesan Knots.
For even more veggies, add a side of Pressure-cooker Broccoli, Mushroom Marsala, or a simple side salad.
🍷 🥂 Wine pairings
Pair this minestrone soup with a light- to medium-bodied red wine, like a Pinot Noir or Grenache.
🍳 Kitchen tools and equipment
Ready to make this recipe? Here are the kitchen tools and equipment you'll need:
Cutting board and knife – You'll need a sharp knife and sturdy cutting board to chop up the veggies.
Dutch oven – Use a Dutch oven that's at least 5 quarts. If you don't have a Dutch oven, you can use any large pot, preferably one with a heavy bottom that heats evenly.
More soup recipes
- Vegan Three Bean Chili
- Pressure-cooker Mexican Corn Chowder
- Ajiaco Soup
- Thai Coconut Chicken Soup (Tom Kha Gai)
Did you make this recipe? Don't forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you truly loved it, please leave a comment further down on the page. Thank you!
Chicken Minestrone Soup
By Marlynn Schotland Prep Time: 10 mins Cook Time: 25 mins Servings: 6 With chicken, white beans, and lots of vegetables, this chicken minestrone soup is a healthy, comforting family dinner.Equipment
- 1 Dutch Oven
Ingredients
- 2 Tablespoons olive oil
- 1 cup diced yellow onion
- 1 cup diced carrots (about 2 large carrots)
- 1 cup diced celery (about 3 celery stalks)
- 1 cup green beans, cut into 1" pieces
- 3 garlic cloves, minced
- 6 cups low-sodium chicken broth
- 2 cans (14.5 ounce cans) petite diced tomatoes, undrained
- 1 can (15 ounce can) white beans
- 2 bay leaves
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 pound boneless, skinless chicken breasts (about 2 chicken breasts)
- 1 cup dry ditalini pasta
- ¼ cup chopped fresh parsley
Instructions
- 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 simply 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, simply 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, simply 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.
Notes
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.Nutrition
Calories: 403 kcal, Carbohydrates: 52 g, Protein: 32 g, Fat: 9 g, Saturated Fat: 2 g, Polyunsaturated Fat: 2 g, Monounsaturated Fat: 5 g, Trans Fat: 0.01 g, Cholesterol: 48 mg, Sodium: 570 mg, Potassium: 1397 mg, Fiber: 8 g, Sugar: 10 g, Vitamin A: 4309 IU, Vitamin C: 23 mg, Calcium: 145 mg, Iron: 5 mgNutrition information is automatically calculated, so should only be used as an approximation.
