Best 5 Italian Chicken Minestrone Recipes

Indulge in the hearty goodness of Italian Chicken Minestrone, a comforting and flavorful soup that combines the best of Italian cuisine. Bursting with fresh vegetables, tender chicken, and a savory broth, this classic dish is a symphony of flavors that will warm your soul. With its origins in Tuscany, Minestrone is a versatile soup that allows for variations in ingredients based on regional availability and personal preferences. Our collection of recipes explores different takes on this beloved soup, ensuring that there's a Minestrone for every palate. From the traditional Tuscan Minestrone with its abundance of vegetables and cannellini beans to the luscious Minestrone Milanese featuring rice and flavorful sausage, these recipes showcase the diversity and depth of Italian culinary traditions. Whether you're looking for a quick and easy weeknight meal or a comforting dish to impress your guests, our Italian Chicken Minestrone recipes are sure to satisfy. So, gather your ingredients, let the enticing aromas fill your kitchen, and embark on a culinary journey to the heart of Italy.

Here are our top 5 tried and tested recipes!

ITALIAN CHICKEN MINESTRONE

Italian Chicken Minestrone image

This chicken soup is loaded with kale, zucchini, chickpeas and carrots for a hearty meal.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Number Of Ingredients 12

Ingredients

2 teaspoons extra-virgin olive oil
1 medium yellow onion, diced small
2 garlic cloves, minced
1 can (15 ounces) diced tomatoes
Chicken Soup Base (10 cups broth and 4 cups shredded chicken)
3/4 cup small pasta shells
3 medium carrots, cut into 1/4-inch rounds
1 Parmesan rind, plus grated Parmesan (optional)
1 bunch kale (preferably Tuscan; 3/4 pound), tough stems and ribs removed, leaves cut into 1-inch pieces (4 cups)
1 medium zucchini, diced medium
1 can (15.5 ounces) chickpeas, rinsed and drained
Coarse salt and ground pepper

Steps:

In a large pot, heat oil over medium-high. Add onion and cook until softened, 8 minutes. Add garlic and cook until fragrant, 30 seconds. Add tomatoes with juice and cook until liquid is evaporated, 4 minutes. Add broth and bring to a boil. Add pasta, carrots, and Parmesan rind, if using, and cook 5 minutes. Add kale, zucchini, and chickpeas and cook until zucchini is crisp-tender, 5 minutes. Stir in chicken and cook until warmed through, 1 to 2 minutes. Season with salt and pepper and remove rind before serving. Sprinkle with Parmesan, if desired.

Nutrition Facts : Calories 415 g, Fat 10 g, Fiber 8 g, Protein 38 g, SaturatedFat 3 g

CHICKEN MINESTRONE SOUP

Chicken Minestrone Soup image

The Italian word minestrone means big soup, and countless variations of the bean-and-vegetable soup are big in American kitchens. This version calls for broth as well as chicken breasts for extra flavor. One taste of our Italian minestrone soup recipe, and you'll be hooked.

Provided by BHG Test Kitchen

Time 45m

Number Of Ingredients 12

Ingredients

2 carrots, sliced
1 stalk celery, chopped
1 medium onion, chopped
1 tablespoon olive oil
3 14 ounce can chicken broth
2 15-19 ounce can white kidney beans (cannellini beans), rinsed and drained
8 - 10 ounce skinless, boneless chicken breasts, cut into bite-size pieces
4 ounce fresh green beans, cut into 1/2-inch pieces (1 cup)
0.25 teaspoon freshly ground black pepper
1 cup dried bow tie pasta
1 medium zucchini, quartered lengthwise and cut into 1/2-inch-thick slices
1 14.5 ounce can diced tomatoes with basil, garlic, and oregano, undrained

Steps:

In a 5- to 6-quart Dutch oven, cook the carrots, celery, and onion in hot oil over medium heat for 5 minutes, stirring frequently. Add broth, white kidney beans, chicken, green beans, and pepper. Bring to boiling; add pasta. Reduce heat. Simmer, uncovered, for 5 minutes.
Stir in zucchini. Return to boiling; reduce heat. Simmer, uncovered, for 8 to 10 minutes more or until pasta is tender and green beans are crisp-tender. Stir in undrained tomatoes; heat through. Makes 8 servings.

Nutrition Facts : Calories 183 kcal, Carbohydrate 27 g, Cholesterol 16 mg, Protein 16 g, SaturatedFat 1 g, Sodium 1115 mg, Fat 4 g, UnsaturatedFat 0 g

CHICKEN MINESTRONE

Chicken Minestrone image

A packaged minestrone soup mix is jazzed up with cubed chicken, fresh zucchini, portobello mushrooms and crunchy croutons for this satisfying main course. It's easy to prepare, yet seems like you fussed.

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 5 servings.

Number Of Ingredients 9

Ingredients

1 package (9.3 ounces) minestrone soup mix
1 medium zucchini, quartered lengthwise and sliced
1 cup chopped baby portobello mushrooms
1 pound boneless skinless chicken breasts, cubed
1 tablespoon olive oil
1/4 cup butter, melted
1 teaspoon dried parsley flakes
6 slices day-old French bread (1 inch thick), cubed
2 tablespoons grated Parmesan cheese

Steps:

Prepare soup mix according to package directions, adding zucchini and mushrooms. Meanwhile, in a large skillet, cook chicken in oil for 10-12 minutes or until no longer pink. Stir into soup. , For croutons, in a large bowl, combine butter and parsley. Add bread cubes and toss to coat. Arrange in a single layer on an ungreased baking sheet. , Sprinkle with cheese. Bake at 400° for 7-8 minutes or until golden brown, stirring occasionally. Serve with soup.

Nutrition Facts : Calories 588 calories, Fat 19g fat (9g saturated fat), Cholesterol 95mg cholesterol, Sodium 2164mg sodium, Carbohydrate 64g carbohydrate (5g sugars, Fiber 6g fiber), Protein 36g protein.

QUICK CHICKEN MINESTRONE

Quick Chicken Minestrone image

You'll love this flavorful chicken minestrone soup that comes together with pantry ingredients. Dress it up by serving the dish with garlic bread. -Patricia Harmon, Baden, Pennsylvania

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 8 servings (3 quarts).

Number Of Ingredients 16

Ingredients

1 pound boneless skinless chicken breasts, cubed
1 large onion, chopped
1 celery rib, chopped
1 tablespoon olive oil
1 garlic clove, minced
3 cups reduced-sodium chicken broth
2-1/2 cups water
1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 package (5.9 ounces) chicken and garlic-flavored rice and vermicelli mix
1-1/2 cups frozen vegetable blend (broccoli, red pepper, onion)
1/2 cup chopped pepperoni
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
2/3 cup shredded Parmesan cheese
Crushed red pepper flakes, optional

Steps:

In a Dutch oven over medium heat, cook the chicken, onion and celery in oil until chicken is no longer pink. Add garlic; cook 1 minute longer. Add the broth, water, beans, tomatoes, rice and vermicelli mix, vegetables, pepperoni, basil and oregano. Bring to a boil. , Reduce heat; simmer, uncovered, until rice is tender, 18-20 minutes. Sprinkle each serving with cheese and, if desired, pepper flakes.

Nutrition Facts : Calories 299 calories, Fat 10g fat (3g saturated fat), Cholesterol 44mg cholesterol, Sodium 932mg sodium, Carbohydrate 31g carbohydrate (5g sugars, Fiber 5g fiber), Protein 22g protein.

ITALIAN MINESTRONE

Italian Minestrone image

Provided by Food Network

Categories main-dish

Time 55m

Yield 8 to 10 servings

Number Of Ingredients 18

Ingredients

1 tbsp. Crisco® Pure Vegetable Oil or Crisco® Pure Olive Oil
2 ribs celery, chopped
1 small onion, chopped
3 cloves garlic, minced
2 cups chopped cabbage
1 large carrot, chopped
1 (14 oz.) can chopped tomatoes, with juice
1 (11.5 oz.) can tomato juice
4 cups chicken or vegetable broth
1 (19 oz.) can cannellini beans, rinsed and drained
1 (15.5 oz.) can red kidney beans, rinsed and drained
1 (15 oz.) can garbanzo beans (chick peas), rinsed and drained
1/4 cup chopped fresh parsley
1 tbsp. dried oregano
1 tbsp. dried basil
1/2 cup uncooked small elbow macaroni, cooked and drained
1/4 cup grated Parmesan cheese plus more for serving
Salt and pepper to taste

Steps:

HEAT oil in large saucepan or Dutch oven over medium heat. Add celery, onion and garlic. Cook and stir until crisp-tender.
ADD cabbage and carrots. Cook and stir until crisp-tender. Stir in tomatoes with juice, tomato juice and broth. Bring to a boil. Reduce heat to low.
MIX in the three kinds of beans, parsley, oregano and basil. Simmer 30 minutes or until vegetables are tender and flavors have blended.
STIR in cooked pasta and Parmesan cheese just before serving. Season with salt and pepper to taste. Serve with grated Parmesan cheese on the side.

Tips:

Use a variety of vegetables to add flavor and nutrients to your minestrone. Good options include carrots, celery, onion, garlic, zucchini, tomatoes, and spinach.
Use canned beans and tomatoes to save time. Or use frozen vegetables if chopping fresh vegetables feels like it takes too much time and effort.
Add some cooked chicken or beef to your minestrone for a heartier meal.
Season your minestrone with salt, pepper, and Italian seasoning. You can also add a bay leaf or two for extra flavor.
Let your minestrone simmer for at least 30 minutes to allow the flavors to meld together.
Serve your minestrone with a side of grated Parmesan cheese and crusty bread.

Conclusion:

Italian Chicken Minestrone is a delicious and hearty soup that is perfect for a cold day. It is also a great way to use up leftover chicken and vegetables. With just a few simple ingredients, you can make a delicious and nutritious meal that the whole family will enjoy. So next time you are looking for a quick and easy meal, give Italian Chicken Minestrone a try!