This soup is a complete meal in a bowl—full of fiber, protein, and rich, comforting flavor. It’s incredibly versatile, allowing you to use up whatever veggies or pasta you have on hand. Chicken Minestrone is also a great make-ahead option, as the flavors deepen over time, and it stores and reheats beautifully. Whether you’re meal prepping or serving a family dinner, this soup checks all the boxes for taste, health, and convenience.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Boneless, skinless chicken breast or thighs (cooked and shredded or diced)
Olive oil
Onion (chopped)
Garlic (minced)
Carrots (sliced)
Celery (chopped)
Zucchini or yellow squash (chopped)
Canned diced tomatoes
Tomato paste
Low-sodium chicken broth
Canned cannellini beans or kidney beans (drained and rinsed)
Baby spinach or kale (optional)
Dried oregano
Dried basil
Salt and pepper
Small pasta (like ditalini or elbow macaroni)
Grated Parmesan cheese (optional, for serving)
Fresh parsley (optional, for garnish)
Directions
In a large pot or Dutch oven, heat olive oil over medium heat.
Add onion, carrots, and celery. Sauté for 5–7 minutes, until softened.
Stir in garlic, zucchini, oregano, and basil. Cook for another 2–3 minutes.
Add tomato paste and stir to coat the vegetables.
Pour in diced tomatoes and chicken broth. Bring to a boil.
Reduce heat and simmer for 10–15 minutes.
Stir in the beans, pasta, and cooked chicken. Simmer for 8–10 minutes, or until pasta is tender.
Add spinach or kale in the last 2 minutes of cooking, stirring until wilted.
Season with salt and pepper to taste.
Serve hot, garnished with Parmesan and fresh parsley if desired.
Servings and timing
This recipe serves 6 to 8 people. Prep time: 15 minutes Cook time: 30 minutes Total time: 45 minutes
Variations
Gluten-free: Use gluten-free pasta or skip the pasta and add more beans or quinoa.
Vegetarian version: Omit the chicken and use vegetable broth; add extra beans or tofu for protein.
Spicy kick: Add a pinch of red pepper flakes or a splash of hot sauce.
Seasonal twist: Use whatever fresh vegetables are in season—green beans, peas, or corn all work well.
Creamy version: Stir in a splash of cream or coconut milk at the end for a richer texture.
Storage/Reheating
Store leftover soup in an airtight container in the refrigerator for up to 4 days. To reheat, warm on the stovetop over medium heat or microwave individual servings until hot. The pasta may absorb some broth during storage—add a splash of water or broth when reheating. Freeze for up to 3 months, preferably without the pasta (add fresh when reheating for best texture).
FAQs
Can I use rotisserie chicken?
Yes, rotisserie chicken is perfect for this recipe and saves time on cooking.
What kind of pasta works best?
Small pasta shapes like ditalini, elbow, or orzo work best and are easy to eat with a spoon.
Can I make this soup in a slow cooker?
Yes. Sauté veggies first, then transfer everything except the pasta and greens to the slow cooker. Cook on low for 6–7 hours, adding pasta and greens in the last 30 minutes.
Is this soup healthy?
Absolutely—it’s full of lean protein, fiber-rich vegetables and beans, and can be made with low-sodium broth.
Can I make this soup without beans?
Yes, you can omit the beans and add extra veggies or pasta instead.
What other vegetables can I add?
Green beans, mushrooms, bell peppers, corn, or even butternut squash work well in this recipe.
How do I make this soup more filling?
Increase the protein (more chicken or beans) or serve it with crusty bread or a side salad.
Can I cook the pasta separately?
Yes, cooking pasta separately helps prevent it from getting too soft if storing leftovers.
What herbs go best in minestrone?
Basil, oregano, thyme, and bay leaves are all classic options.
Can I use chicken thighs instead of breasts?
Yes, thighs are juicier and add more flavor to the soup.
Conclusion
Chicken Minestrone Soup is a nourishing, flexible, and flavorful meal that’s perfect for any day of the week. Packed with vegetables, lean chicken, and comforting broth, it’s a complete dish that warms you from the inside out. Whether you’re feeding your family, prepping meals for the week, or just craving a cozy bowl of soup, this recipe delivers every time.
Chicken Minestrone Soup is a hearty, one-pot Italian-inspired meal combining lean chicken, colorful vegetables, beans, pasta, and a savory tomato broth. It’s comforting, protein-rich, and perfect for both weeknight dinners and meal prep.
Author:Catherine
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:6 to 8 servings
Category:Soup
Method:Stovetop
Cuisine:Italian-American
Diet:Low Fat
Ingredients
1 lb boneless, skinless chicken breast or thighs (cooked and shredded or diced)
2 tbsp olive oil
1 onion, chopped
3 cloves garlic, minced
2 carrots, sliced
2 celery stalks, chopped
1 zucchini or yellow squash, chopped
1 (14.5 oz) can diced tomatoes
2 tbsp tomato paste
6 cups low-sodium chicken broth
1 (15 oz) can cannellini beans or kidney beans, drained and rinsed
2 cups baby spinach or kale (optional)
1 tsp dried oregano
1 tsp dried basil
Salt and pepper, to taste
1 cup small pasta (ditalini or elbow macaroni)
Grated Parmesan cheese (optional, for serving)
Fresh parsley (optional, for garnish)
Instructions
Heat olive oil in a large pot or Dutch oven over medium heat.
Add chopped onion, carrots, and celery. Sauté for 5–7 minutes until softened.
Stir in garlic, zucchini, oregano, and basil. Cook for another 2–3 minutes.
Add tomato paste and stir to coat the vegetables evenly.
Pour in the diced tomatoes and chicken broth. Bring to a boil.
Reduce heat and simmer for 10–15 minutes.
Add beans, pasta, and cooked chicken. Simmer for 8–10 minutes, or until pasta is tender.
Stir in spinach or kale during the last 2 minutes of cooking until wilted.
Season with salt and pepper to taste.
Serve hot, garnished with Parmesan cheese and fresh parsley if desired.
Notes
Use gluten-free pasta for a gluten-free version.Store leftovers in the fridge for up to 4 days.Freeze soup without pasta for best texture.Rotisserie chicken works well for a quick version.Customize with seasonal vegetables like green beans or corn.
