Quick Chicken Minestrone Soup

Quick Chicken Minestrone Soup

This recipe is a flavorful and time-saving twist on classic minestrone soup, perfect for a busy weeknight.

Ingredients:

• 1 tablespoon olive oil




• 1 cup diced yellow onion




• 1 cup diagonally sliced carrot




• 1 tablespoon minced garlic




• 2 teaspoons unsalted tomato paste




• 4 cups unsalted chicken broth
• 1 cup water
• ¾ teaspoon kosher salt
• ½ cup small pasta (like ditalini or orzo)
• 1 cup frozen peas
• 1 (14.5-ounce) can diced tomatoes, undrained
• 1 cup cooked and shredded chicken
• Freshly ground black pepper, to taste
• Chopped fresh parsley, for garnish (optional)

Cooking Guide:

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion and carrot, and cook until softened, about 5 minutes.
2. Stir in the garlic and tomato paste, and cook for an additional minute until fragrant.
3. Pour in the chicken broth, water, and salt. Bring to a boil, then reduce heat and simmer for 5 minutes.
4. Add the pasta and frozen peas to the pot. Cook according to pasta package directions, or until tender, about 5-7 minutes.
5. Stir in the diced tomatoes and cooked chicken. Heat through for a couple of minutes, until the chicken is warmed.
6. Season with black pepper to taste. Garnish with fresh parsley, if desired.

Tips:

• For a richer flavor, you can substitute chicken broth with leftover chicken noodle soup.
• Leftover roasted vegetables can be added to this soup for extra flavor and nutrients. Just chop them up and toss them in with the diced tomatoes.
• If you don’t have cooked chicken on hand, you can use rotisserie chicken or even canned chicken. Just shred it before adding it to the soup.
• This soup is easily customizable! Feel free to add other vegetables you have on hand, such as zucchini, green beans, or corn.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium heat.