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..
Keyword Chicken Minestrone Soup, easy minestrone soup, one pot chicken soup
Prep Time 5minutes
Cook Time 35minutes
Total Time 40minutes
Author Plating Pixels
2largechicken breastsboneless, skinless
Salt and pepper to taste
4tablespoonslight olive oildivided
6ouncesstring beanstrimmed and cut
3(14.5-ounce) cans diced tomatoesundrained
1(14.5-ounce) cancannellini beansrinsed and drained
1(14.5-ounce) cannavy beansrinsed and drained
2handfuls 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.