The Ingredients for Chicken Minestrone
It’s an easy recipe. Especially with the inclusion of frozen or prepared mirepoix. No vegetable prep or knife work required! Well, unless you count slicing a lemon.
Minestrone is a broad term for thick and hearty soup that’s typically made with vegetables, beans, and sometimes pasta. I wanted to put a spin on traditional minestrone by incorporating ground chicken breast for an even heartier soup.
My version is also finished with basil pesto and parmesan cheese, which add a big pop of brightness, salty and umami flavors, and a bit of creaminess.
I say all this to emphasize, you can make this soup your own. Don’t have an ingredient or have other preferences? It should work fine, within reason. Have fun with it!
Tips for Serving
Who eats chicken soup on its own? In the recipe card below I recommend finishing the soup with a squeeze of lemon and some extra grated parmesan and black pepper. I think a tiny drizzle of good olive oil is a nice touch as well.
But those are just starting points! Add some extra pesto, a dollop of ricotta, maybe some chopped Calabrian chili peppers if you’re feeling adventurous.
And don’t forget some kind of accompaniment. Whether that be some grilled bread, croutons, parmesan crisps, or anything crunchy.
Every big serving of soup (nearly two cups) only has 400 calories and 35g of carbs, so you have some calories to play around with fun sides. A nice slice of grilled sourdough puts this meal in my coveted meals with 40+ grams of protein collection (and <500 calories).
Leftovers and Reheating
Depending on the type of protein pasta you use, this chicken minestrone reheats really well. I find Brami pasta (wheat and lupini bean pasta) stores and reheats great compared to the more common chickpea pasta.
I always get questions about freezing meals, but I have limited freezer space and am always making new things. So I can’t speak to how well this one freezes/reheats. I would love to hear from you in the comments about how this soup freezes, though!
Side note: I always like to highlight the nutrition profile differences between standard wheat pasta and protein pasta not being as drastic as you might think. You definitely get more fiber with the souped up (pun intended) pasta options, but the protein and calories per serving aren’t all that different.
Let’s Cook!
That’s all the notes I have for you on this meaty minestrone!
Did you know recipe reviews are one of the best ways to support your favorite food bloggers? I appreciate the feedback and any insight from readers like you.
And if you’re looking for more high protein soups to try this fall, my marry me chicken soup and curried chicken and gnocchi soup have been popular lately. Both recipes use ground chicken like this chicken minestrone.
Chicken Minestrone
Ingredients
- 1 Tablespoon Olive Oil
- 16 oz Ground Chicken Breast
- 10 oz bag Frozen Mirepoix, or about 2/3 cup each of diced onion, celery, and carrots
- 1 ½ teaspoon Kosher Salt
- ½ teaspoon Black Pepper
- 4 Frozen Crushed Garlic Cubes, or 4 cloves fresh
- 1 can (15 oz) Cannellini Beans
- 8 cups Chicken Bone Broth
- 8 oz Protein Pasta, I used Brami cubetti
- 2 cups (270g) Frozen Peas
- 2 cups (60g) Chopped or Shredded Kale
- 1/2 cup (120g) Basil Pesto
- 1/2 cup (60g) Grated Parmesan
- 2 Lemons, for serving
Instructions
- Heat the olive oil in a large Dutch oven or pot over medium heat before adding the ground chicken. Cook the chicken on one side until golden brown, about 2-3 minutes, before breaking apart with a spatula.
- Add the mirepoix, salt, and pepper. Continue cooking, stirring often, until the chicken is fully cooked and the vegetables have softened but not browned, another 6-8 minutes. Add the garlic and cook until fragrant, about a minute.
- Add a little chicken broth to the pot and make sure to fully deglaze and get any browned bits off the bottom before adding the rest of the broth and beans. Bring to a boil before adding the pasta, covering, and cooking for 8 minutes.
- After 8 minutes, remove the lid and reduce the heat to low. Add the peas and kale and cook until the kale wilts and the peas are warmed through, about 5 minutes.
- Turn off the heat. Stir in the pesto and parmesan, salt to taste, and serve with a healthy squeeze of lemon juice and more freshly grated parmesan. A tiny drizzle of olive oil and some form of crusty bread are also highly recommended.
