Chicken Minestrone Soup

5 from 1 vote

Hearty minestrone soup with chicken. Packed with vegetables, herbs and beans this is on constant rotation in my house for healthy lunch prep.

Prep Time10

Cook Time35

Total Time45

Course: Appetizer, Lunch, Soup

Cuisine: Italian

Servings: servings

Calories: 409kcal

Author: Carrie Carvalho

Heat the oil in a Dutch oven over medium heat. Add the onion, carrots and celery with a generous pinch of salt and black pepper and cook for about 5 minutes, stirring regularly, until the vegetables begin to soften.
Stir in the garlic, rosemary and oregano and allow to cook for 1-2 minutes until you can smell the garlic cooking.
Pour in the chopped tomatoes and stock and stir well.
Add the chicken breast to the pot (make sure it is fully covered by liquid) along with the bay leaves, thyme sprigs and parmesan rind if using.
Bring to the boil then reduce the heat, cover the pot and simmer for about 20 minutes or until the chicken is fully cooked through.
Meanwhile, cook the pasta according to packet instructions. Drain and rinse under cold water then toss with a little olive oil to stop it sticking together.
When the chicken is cooked through, remove it from the pot. Add the beans to the soup and stir well. Allow to simmer for a further 5 minutes while you shred the chicken.
Use two forks to shred the chicken (you can also use a stand mixer if you have one - on low for 15-30 seconds should do the tick). Add the chicken back into the sop and stir well.
Season the soup to taste, remove the parmesan rind, bay and thyme.
Stir in the pasta to serve and sprinkle with a topping of grated parmesan and chopped parsley.