Chicken Minestrone Soup (High-Protein)
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.
Equipment
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
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.
Nutrition
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
