One-Pot Chicken Minestrone Soup
This One-Pot Chicken Minestrone soup is healthy and comforting and delicious, packed with hearty chicken, fresh vegetables, and beans. It's perfect for the coldest of winter days.
Ingredients
- 1 tablespoon olive oil
- 3 large carrots, chopped
- ½ yellow onion, chopped
- 5 garlic cloves, minced
- 1 ¼ lbs chicken (thighs or breasts)
- 1 ½ quart broth or stock chicken, bone, or veggie broth will all work
- 15.8 oz can Great Northern Beans
- ½ tablespoon dried basil
- ½ tablespoon dried oregano
- ½ teaspoon salt
- 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 (any variety of small pasta shells
- 3 tomatoes, diced
- minced parsley
- parmesan cheese
- red pepper flakes
Instructions
- 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 the soup for 3-5 minutes more.
- Serve immediately and top with minced parsley, shredded Parmesan cheese, and red pepper flakes if desired.
Tried this recipe?Let me know how it was!