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. It’s a hearty, satisfying one-pot meal that comes together with real ingredients and a simmered-all-day flavor; whether you’re cooking on the stovetop or letting the slow cooker do the work!

Overhead image of a white bowl with a rad based soup with a spoon in it.

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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Chicken Minestrone Just Got Simpler!

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).

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.

Key Ingredients & Testing Notes

  • Beans: I call for both kidney beans and white beans, but you can use one or the other or another bean altogether.
  • Crushed tomatoes: My family isn’t a fan of chunks of tomato, so I used crushed tomatoes in this recipe. But if you like chunks of tomato, substitute crushed tomatoes with a can of diced tomatoes and its juices.
  • Chicken: The chicken breasts cook right in the broth, which gives the soup added flavor. Feel free to use diced rotisserie chicken instead and just skip step 5.
  • Pasta: Macaroni is a classic pasta for minestrone, but you can use any small pasta you like, though you may need to adjust the cooking time. For a gluten-free version of this soup, make sure to use gluten-free pasta. To keep this a one-pot meal, I added the pasta at the end, however you can always cook the pasta separately and add to the soup at the end. If you’re using the crock pot cooking method, make sure to cook the pasta separately.
  • Balsamic vinegar: Added at the end, balsamic vinegar does not make the soup taste vinegary. Instead it adds brightness to a soup. I highly recommend not skipping this!
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.

This Recipe Is…

Overhead image of a white bowl with a rad based soup with a spoon in it.
5 stars (4 ratings)

Chicken Minestrone Soup (Easy & Hearty!)

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
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. It’s a hearty, satisfying one-pot meal that comes together with real ingredients and a simmered-all-day flavor; whether you’re cooking on the stovetop or letting the slow cooker do the work!
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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, bail, 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, 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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