This easy chicken minestrone soup brings all the comfort of the classic, with a protein boost from tender chicken, pantry-friendly beans, and a handful of pasta. A hearty, satisfying one-pot meal for the stovetop or slow cooker!

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5 star review

“This was so good. My husband said he likes minestrone but wished it had meat. And now it does!! I had chicken thighs. Worked well. Thank you ☺️ ”

– Laura
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This Minestrone Soup with Chicken is a Family Favorite!

Hearty dinner-ready soups with minimal ingredients are one of my specialties, and this chicken minestrone is one of my new favorites. Packed with vegetables, beans, pasta, and chicken and simmered in a tomato broth, this is one of those hearty one-pot high protein meals that I find myself making again and again. Plus, just like my marry me chicken soup, you’ll fall head over heels for how quickly it comes together.

As always, I focused on keeping the ingredient list as streamlined as possible so you don’t have to buy a ton of ingredients or do a lot of chopping. But, even with simple ingredients, this minestrone soup with chicken is bursting with flavor from savory garlic and onion, and a touch of balsamic vinegar at the end which brightens the whole dish. It’s delicious year-round but especially good when the temperatures drop (just IMAGINE cozying up to a warm, nourishing bowl after a long day).

On that note, cozy Italian chicken soups are seriously my love language, and this minestrone has earned a permanent spot in our weeknight rotation alongside my creamy gnocchi chicken soup and crockpot mini turkey meatball vegetable soup. So good! The leftovers are even better the next day (the broth gets richer, the flavors meld), making it a meal-prep dream for busy weeks.

Welcome to My Kitchen, Let’s Make Minestrone with Chicken

Jump to Recipe Instructions
Overhead shot of the following ingredients: broth, beans, celery, carrots, oil, salt, garlic, elbow pasta, tomato sauce, diced onion, and shredded chicken.
Gather ingredients.
Overhead shot of a pot with cooked diced onions.
Cook onions until softened.
Overhead shot of a pot with cooked onions and added garlic, salt, celery, and carrots.
Add the carrots, celery, garlic, and salt.
Overhead shot of a pot with cooked onions, celery, and carrots.
Cook until the vegetables are softened.
Overhead shot of a pot with stock, shredded chicken and beans. More stock is being poured into the pot.
Add the broth, beans, tomato, and chicken.
Overhead shot of a pot with a red based soup. Chunks of vegetable can be seen in the broth.
Cook until the vegetables are tender.
Overhead shot of a pot with a red based soup. Elbow pasta has been added.
Add the macaroni and cook.
Overhead shot of a pot with a red based soup topped with basil leaves.
Serve with desired toppings.
Closeup shot of a wooden spoon scooping beans, elbow pasta, shredded chicken, and vegetables out of a pot of soup.

Testing Notes for Crockpot Chicken Minestrone Soup

  • Add the balsamic vinegar at the very end. A teaspoon stirred in just before serving brightens the whole pot and balances the tomatoes without making the soup taste like vinegar, and skipping it altogether leaves the soup tasting flat compared to what it can be!
  • Cook the pasta separately if using the slow cooker. Pasta cooked directly in a slow cooker turns mushy and absorbs too much broth, leaving you with a thick, gummy texture instead of soup. Cook it on the stovetop and stir it in at the end.
  • Pick crushed tomatoes for a smooth, savory broth or diced tomatoes if you want visible chunks. Crushed blends into the soup, while diced gives every bite more texture. The recipe works either way, so it’s up to you.
Overhead image of a white bowl with a rad based soup with a spoon in it.
Overhead shot of a pot with a red based soup topped with basil leaves.
Overhead image of a white bowl with a rad based soup with a spoon in it.
5 stars (4 ratings)

Chicken Minestrone Soup (High-Protein)

Developed and tested by A woman with long blonde hair, smiling, holds and pours a bottle of oil in a modern kitchen setting.Robyn Conley Downs
Servings: 5 servings
Prep: 5 minutes
Cook: 40 minutes
Total: 45 minutes
Easy chicken minestrone soup made with beans, pasta, and vegetables simmered in a tomato broth. A healthy, one-pot recipe for the slow cooker or stovetop.
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Ingredients

  • 2 tablespoons olive oil
  • 1 medium yellow onion, small diced
  • 1 ½ teaspoon kosher salt, divided
  • 1 cup carrots, medium diced
  • 1 cup celery, medium diced
  • 2 garlic cloves, minced
  • 1 quart chicken broth
  • 1 (15-ounce) can kidney beans, drained and rinsed
  • 1 (15-ounce) can white beans, drained and rinsed
  • 1 (28-ounce) can crushed tomatoes
  • 1 ½ pounds boneless skinless chicken breasts, or 3 cups rotisserie chicken

To Add at the End

  • ½ cup elbow macaroni, uncooked
  • 1 teaspoon balsamic vinegar

Equipment

Instructions 

Stovetop Instructions

  • In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion and ¼ teaspoon salt. Cook until just softened, about 3 minutes, stirring occasionally.
  • Add the carrots, celery, garlic, and ¼ teaspoon salt. Cook until the vegetables start to soften, about 3 minutes.
  • Add the broth, beans, tomatoes, chicken, and 1 teaspoon salt, stirring to combine. Bring to a rapid boil, then reduce to a simmer. Simmer, covered, for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
  • Carefully remove the chicken (if not using rotisserie chicken) to a cutting board. Dice into 1-inch pieces, then add back to the soup along with the macaroni, stirring so it doesn’t stick to the bottom of the pan.
  • Bring the soup back to a boil, then reduce to a strong simmer and cook until the macaroni is cooked through, about 10 minutes. Add the balsamic vinegar and stir to combine. Taste and adjust seasonings if desired.
  • Ladle into bowls, and then top with parmesan cheese, basil, extra virgin olive oil, and red pepper flakes, if desired.

Slow Cooker Instructions

  • In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion and ¼ teaspoon salt. Cook until just softened, about 3 minutes, stirring occasionally.
  • Add the carrots, celery, garlic, and ¼ teaspoon salt. Cook until the vegetables start to soften, about 3 minutes.
  • In a 6-quart slow cooker, add the broth, beans, tomatoes, chicken, and 1 teaspoon salt, stirring to combine. Cover and cook on high for 4-6 hours, or low for 6-8, or until the chicken is cooked through and the vegetables are tender.
  • While the soup cooks, cook ½ cup macaroni until just tender. Set aside
  • When the soup is ready, carefully remove the chicken (if not using rotisserie chicken) to a cutting board. Dice into 1-inch pieces, then add back to the soup along with the cooked macaroni, stirring to combine. Add the balsamic vinegar and stir to combine. Taste and adjust seasonings if desired.
  • Ladle into bowls, and then top with parmesan cheese, basil, extra virgin olive oil, and red pepper flakes, if desired.

Notes

  • Optional serving suggestions: freshly grated parmesan cheese, fresh basil leaves, extra virgin olive oil, red pepper flakes.
Course: dinner, Lunch, Soup
Cuisine: Italian

Nutrition Information:

Serving: 1 (of 6), Calories: 313kcal, Carbohydrates: 27g, Protein: 35g, Fat: 11g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Cholesterol: 87mg, Sodium: 749mg, Potassium: 875mg, Fiber: 2g, Sugar: 3g, Vitamin A: 4409IU, Vitamin C: 6mg, Calcium: 42mg, Iron: 1mg
Nutrition disclaimer
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