Chicken Minestrone Soup

Minestrone’s a real meal in a pot. Tender chicken, mixed vegetables, and pasta swirl around in light, savory broth.
  • Prep Time 5 minutes
  • Cook Time 25 minutes
  • Serves 6
  • Calories 220
  • Calories 220
  • Total Fat 4.5 g
  • Cholesterol 40 mg
  • Sodium 1310 mg
  • Total Carbohydrate 24 g
  • Protein 21 g
  • Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique.
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  • 1/2 tablespoon olive oil
  • 1/2 tablespoon butter
  • 1/2 cup carrot, diced
  • 1/2 onion, diced
  • 3 cans chicken broth, 14.5 oz.
  • 1 can red kidney beans, 16 oz., drained
  • 1 cup macaroni shells, dry
  • 3/4 tablespoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon thyme leaves, fresh, chopped
  • 1 can Italian-style stewed tomatoes
  • 1/2 cup green beans

Cooking Instructions

  1. Heat oil and butter in a large saucepan over medium heat. 
  2. Add the chicken, carrots, and onion.  Cook, stirring often for 5-6 minutes, or until the chicken is lightly browned and the vegetables are tender crisp.
  3. Add the broth, kidney beans, macaroni shells, salt, pepper and thyme.  Bring to a slight boil, reduce heat and simmer for 10 minutes, or until pasta is tender.
  4. Add tomatoes with their juice and green beans.  Simmer for 3 minutes.
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