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One Pot Chicken Minestrone Soup

One Pot Chicken Minestrone Soup is an easy weeknight meal in about 30 minutes with easy cleanup. Lean seared chicken with wholesome veggies and two types of beans in a rich broth.

An overhead shot of Chicken Minestrone Soup in a white bowl with a spoon beside it

Soups, stews and chilis are a great way to enjoy tasty, wholesome foods. They’re basically a complete meal in one, often including plenty of protein (meats), complex carbs (rice, whole-wheat pasta, beans or vegetables) and natural vitamins and minerals.

This One Pot Chicken Minestrone Soup is quick and easy, ready in about 30 minutes with little cleanup, and makes plenty leftovers or feeds a large group.

Chopped vegetables in a large pot for making chicken minestrone soup

Ingredients for Making Chicken Minestrone Soup

  • Chicken breasts: boneless and skinless, preferably organic and/or free-range
  • Vegetables: yellow onion, celery, carrots, and string beans make for a hearty and healthy soup with tons of flavor
  • Garlic: gives a bold and delicious flavor
  • Italian seasoning: a mix of essential herbs for a good minestrone soup
  • Chicken broth: use good quality and organic (homemade or store bought)
  • Diced tomatoes: same goes for the tomatoes, use a good brand and organic for best flavor
  • Canned beans: cannellini beans and navy beans for added nutrients and substance
  • Spinach: added at the end of cooking, gives a delicious flavor and loads of nutrients
  • Parmesan: gives the soup a delicious umami flavor (shredded or grated works best)

Type of chicken for Minestrone Soup

Boneless, skinless chicken breast works best for minestrone soup. It has a firm texture that’s holds up well and will stay plenty moist in the soup.

Chicken, instead of beef or sausage, adds lean protein. Cutting the chicken into smaller pieces before cooking speeds things up, allows it to cook more evenly, and creates more surface area for browning.

I used light olive oil to pan-fry the chicken pieces, instead of butter or other cooking oils that have a lower smoke point. It has a higher smoke point than most cooking oils at about 470° F. Oils with a lower smoking-point negatively affects flavor and introduces potentially harmful components to your food.

One Pot Chicken Minestrone Soup in a large pot with a wooden spoon

How to make Minestrone Soup healthy

Other than being loaded with healthy and nutritious vegetables which provide you with a ton of vitamins, minerals, and antioxidants. This soup has cannelloni and navy beans added to it which replaces the traditional white pasta.

The beans have plenty of complex carbs and flavor, making this One Pot Chicken Minestrone Soup a gluten-free and wholesome recipe you can enjoy anytime.

How to Make One Pot Minestrone Soup in 5 easy steps

  1. Heat oil to medium-high heat in a large pot. Add chicken and sprinkle with salt and pepper. Cook, stirring occasionally until cooked through and edges are golden brown.
  2. Remove chicken from pot and set aside to rest, discard excess liquid.
  3. Heat remaining oil in pot over medium heat. Add onion and cook, stirring occasionally until fragrant.
  4. Stir in celery, carrots, and garlic, cooking 5 minutes more. Stir in string beans, Italian seasoning, and salt and pepper to taste.
  5. Reduce heat to medium-low and stir in chicken broth, diced tomatoes, and beans, simmer. Stir in cooked chicken, spinach leaves, and additional salt to taste if needed. Cook 3 until spinach is wilted. Served garnished with grated Parmesan cheese.

A close up of Chicken Minestrone Soup in a white bowl with green vegetables and a spoon at the side

Tips for making the best Chicken Minestrone Soup

  • This soup is very versatile and easy to adapt with any vegetables. If you have leftovers that need using up then this is a great way to reduce waste.
  • Using high-quality tomatoes is key to a great minestrone because cheaper varieties are usually packed with water, lacking in flavor and can give a very acid taste to the soup.
  • For the broth; use homemade if possible for best flavor or high-quality organic store bought. Chicken broth can also be replaced with vegetable broth.
  • Like most soups and stews this soup tastes great the next day as the flavor have time to really develop.
  • Store leftovers in a suitable container in the fridge for up to 4 days or freeze for 3-4 months.

Chicken Minestrone Soup recipe at a glance

Flavor profiles: Fresh, vibrant flavors of root and green vegetables paired with savory chicken and umami flavors from parmesan.

Texture: Crunky, hearty vegetables, creamy beans and tender chicken in a soothing broth.

Dietary options/substitutions: Omit chicken and use vegetable broth for vegetarian and vegan options

More healthy soup recipes you might like:

Leave a comment below and star rating if you made this recipe or want to share your thoughts.

 

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One Pot Chicken Minestrone Soup recipe - platingpixels.com
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5 from 5 votes

One Pot Chicken Minestrone Soup

One Pot Chicken Minestrone Soup makes an easy wholesome weeknight meal. Seared chicken with tender carrots, celery, onion, green beans and spinach in a tomato-based broth with cannelloni and navy beans.. 
Course Soup
Cuisine Italian
Keyword Chicken Minestrone Soup, easy minestrone soup, one pot chicken soup
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Calories 107kcal
Servings 12 servings
Author: Matt Ivan
Did you know? Servings and ingredient amounts can be adjusted on all my recipes. Click the green number above to change.

Ingredients

  • 2 large chicken breasts, boneless, skinless
  • Salt and pepper to taste
  • 4 tablespoons light olive oil, divided
  • 1 large yellow onion, diced
  • 2 stalks celery, diced
  • 2 large carrots, sliced
  • 5 cloves garlic, minced
  • 6 ounces string beans, trimmed and cut
  • 1 tablespoon Italian seasoning
  • 4 cups chicken broth
  • 3 (14.5-ounce) cans diced tomatoes, undrained
  • 1 (14.5-ounce) can cannellini beans, rinsed and drained
  • 1 (14.5-ounce) can navy beans, rinsed and drained
  • 2 handfuls fresh spinach leaves
  • Fresh grated parmesan cheese

Instructions

  • Cut chicken into ½-inch pieces. 
  • Heat 3-tablespoons oil to medium-high heat in a large pot. Add chicken and sprinkle with salt and pepper. Cook, stirring occasionally until cooked through and edges are golden brown; 7-10 minutes.
  • Remove chicken from pot and set aside to rest, discard excess liquid. You can store cooked chicken in fridge until ready to add at end.
  • Heat remaining oil in pot over medium heat. Add onion and cook 5 minutes, stirring occasionally until fragrant. 
  • Stir in celery, carrots and garlic, cooking 5 minutes more. Stir in string beans, Italian seasoning, and salt and pepper to taste. Cook 3-5 minutes more.
  • Reduce heat to medium-low and stir in chicken broth, diced tomatoes and beans. Simmer for 10 minutes. Stir in cooked chicken, spinach leaves, and additional salt to taste if needed. Cook 3 minutes until spinach is wilted. Served garnished with grated Parmesan cheese.

Notes

  • This soup is very versatile and easy to adapt with any vegetables. If you have leftovers that need using up then this is a great way to reduce waste!
  • Using high-quality tomatoes is key to a great minestrone because cheaper varieties are usually packed with water, lacking in flavor and can give a very acid taste to the soup. 
  • For the broth; use homemade if possible for best flavor or high-quality store bought. Chicken broth can also be replaced with vegetable.
  • Like most soups and stews this soup tastes great the next day as the flavor have time to really develop. 
  • Store leftovers in suitable containers in the fridge for up to 3 days or freeze for up to 3 months.
 
Nutrition Facts
One Pot Chicken Minestrone Soup
Amount Per Serving
Calories 107 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 0g0%
Cholesterol 24mg8%
Sodium 349mg15%
Potassium 344mg10%
Carbohydrates 4g1%
Fiber 1g4%
Sugar 1g1%
Protein 9g18%
Vitamin A 2620IU52%
Vitamin C 11.3mg14%
Calcium 35mg4%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.
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