One Pot Chicken Minestrone Soup
This one-pot chicken minestrone soup is healthy and comforting and delicious for the coldest of winter days.
You know that feeling when you come home, exhausted from the day, and you just don’t know what to make for dinner. Any effort feels like too much effort, and the thought of messing up the kitchen with a big meal is almost more than you can bear.
This soup is for one of those days. It’s an easy, one-pot meal that can be ready in about 45 minutes, prep included. The best part? You can throw in whatever veggies you have chillin out in your crisper and it will still taste delicious. Add a can of beans and a handful of pasta and you have yourself a meal. And did I mention that it was just one pot? Served up with a little shredded cheese and crusty bread, this soup is comfort in a bowl, and requires little effort.
Put this one in your back pocket for one of those hellish days that just needs an easy ending.
Tip: To save time during the week, you can prep a lot of the veggies ahead of time so they’re ready to just toss into the soup. Better yet, make a double batch and put one in the freezer for another night (note that if you do this, don’t add the pasta until you thaw and cook the soup).
1 tablespoon olive oil
3 Large Carrots, chopped
½ Yellow Onion, chopped
5 Garlic cloves, minced
1.25 lbs. Chicken
1.5 quart broth (chicken, bone, or veggie broth will all work)
15.8 oz can Great Northern Beans
½ tablespoon basil
½ tablespoon oregano
¼ teaspoon Freshly Ground Pepper
1 Red, Yellow or Orange Bell Pepper, chopped
1 cup yellow squash
1 cup chopped mushrooms
1 cup fresh green beans
1 cup pasta
3 tomatoes, diced
Toppings: Minced Parsley, Parmesan Cheese, Red Pepper Flakes
Heat a large pot or Dutch oven on medium/high and add oil.
Add carrots and onion and sauté for 3-4 minutes, until the carrots start to become softer and the onion becomes translucent.
Add garlic and sauté for 30 seconds more.
Add chicken and cook for 3-4 minutes on each side until cooked through.
Add chicken broth, beans, basil, oregano, salt and pepper. Bring to a boil, then reduce heat and simmer for 4-5 minutes.
Add bell pepper, squash, mushrooms green beans and pasta and simmer for 8-10 minutes. (Note: If making this as a freezer meal, don’t add the pasta at this time since it soaks up a lot of the broth. Wait until you’re ready to thaw and reheat the soup and then add the pasta at that time.)
Add tomatoes and simmer soup for 3-5 minutes more.
Serve immediately and top with minced parsley, shredded Parmesan cheese and red pepper flakes if desired.