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.
Servings: 8
Calories: 256kcal
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.1 tablespoon olive oil
- Add carrots and onion and sauté for 3-4 minutes, until the carrots start to become softer and the onion becomes translucent.3 large carrots, chopped, ½ yellow onion, chopped
- Add garlic and sauté for 30 seconds more.5 garlic cloves, minced
- Add chicken and cook for 3-4 minutes on each side until cooked through.1 ¼ lbs chicken (thighs or breasts)
- Add chicken broth, beans, basil, oregano, salt, and pepper. Bring to a boil, then reduce heat and simmer for 4-5 minutes.1 ½ quart broth or stock, 15.8 oz can Great Northern Beans, ½ tablespoon dried basil, ½ tablespoon dried oregano, ½ teaspoon salt, ¼ teaspoon freshly ground pepper
- 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.)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
- Add tomatoes and simmer the soup for 3-5 minutes more.3 tomatoes, diced
- Serve immediately and top with minced parsley, shredded Parmesan cheese, and red pepper flakes if desired.minced parsley, parmesan cheese, red pepper flakes
Nutrition
Calories: 256kcal | Carbohydrates: 28g | Protein: 16g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.05g | Cholesterol: 36mg | Sodium: 913mg | Potassium: 590mg | Fiber: 6g | Sugar: 5g | Vitamin A: 4864IU | Vitamin C: 27mg | Calcium: 69mg | Iron: 2mg
