One Pot Chicken Minestrone is an easy wholesome soup made in one pot for easy cleanup. Seared chicken with carrots, celery, onion, green beans and spinach in a tomato-based broth with cannelloni and navy beans.
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Even though warmer weather is here and the first day of Spring is steadily approaching, I’m still excited for all the comfort food recipes common in winter. That’s not to say they have to be indulgent or unsatisfying, there’s plenty of ways to enjoy lightened-up comfort food, such as this One Pot Chicken Minestrone Soup. I’ve included a few swaps to make this recipe better-for-you.
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 and makes plenty leftovers or feeds a large group.
I used corn oil to pan-fry the chicken pieces, instead of butter or other cooking oils that have a lower smoke point. Corn oil has a higher smoke point than most cooking oils at 450° F, and this is important as oils with a lower smoking-point negatively affects flavor and introduces potentially harmful components to your food. Chicken, instead of beef or sausage, adds lean protein. Cutting chicken into smaller pieces before cooking speeds things up, allows it to cook more evenly, and creates more surface area for browning.
Mazola Corn Oil is an all-purpose cooking oil with a variety of uses, include baking, grilling, sautéing, stir-frying, or mixing up a marinade or dressing. It’s made of 100% pure oil with no additives, has a neutral taste that won’t negatively affect the taste of ingredients.
Once you cook the chicken, simply combine with tender carrots, celery, garlic, onion, string beans, canned diced tomatoes, chicken stock, dried herbs and spices. Instead of traditional pasta, cannelloni and navy beans can be used for plenty of complex carbs and flavor, making this One Pot Chicken Minestrone Soup a gluten-free and wholesome recipe you can enjoy anytime.
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One Pot Chicken Minestrone Soup
- 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
- 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.
- 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.