The Thickest Chicken Minestrone Soup

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing the thickest chicken minestrone soup recipe, a hearty and satisfying dish that is sure to warm you up on chilly days. Packed with flavorsome ingredients such as tender chicken, an assortment of vegetables, and aromatic herbs, this soup is a wholesome meal in itself. With a thick and rich broth, every spoonful is guaranteed to be bursting with deliciousness. Whether you're looking for a comforting lunch or a nourishing dinner option, this chicken minestrone soup is a must-try.

Keywords: chicken minestrone soup, thick, hearty, flavorful, comforting.

The thickest chicken minestrone soup recipe details

The thickest chicken minestrone soup recipe, recipe Rating: 4.7
Number of votes:122

Feed a football team with this muscular soup, thick with meat, veggies and pasta.
Ready in: 1 hour 10 mins

Ingredients

Serves: 8

• 1 1/4 pounds chicken tenderloins, cut into 1/2-inch pieces
• 3/4 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons olive oil
• 3 green bell peppers, chopped
• 1 zucchini, chopped
• 1 cup chopped mushrooms
• 1/3 cup chopped red onion
• 1/3 cup chopped prosciutto
• 4 cloves garlic, minced
• 2 (14 1/2 ounce) cans chicken broth
• 1 (14 1/2 ounce) can Italian diced tomatoes, undrained
• 3/4 cup canned white kidney or cannelini beans, rinsed and drained
• 1/2 cup frozen peas
• 3 tablespoons tomato paste
• 1 (16 ounce) package ditalini or other tube pasta
• 1/2 cup shredded Asiago cheese

Preparation method

Prep: 30 mins | Cook: 40 mins

1. Heat 1 tablespoon of the olive oil in a Dutch oven or heavy-bottomed soup pot over medium heat. While oil is heating, season chicken with oregano, salt, and pepper. Then add chicken to hot oil and cook for about 8 minutes, flipping as necessary, until meat is no longer pink in the middle. Remove from pan.
2. Pour the remaining olive oil into the Dutch oven. Add the peppers, zucchini, mushrooms, and onion and cook for about 7 minutes, until vegetables are tender. Stir in the prosciutto and garlic and let them heat briefly.
3. Stir in broth, tomatoes, beans, peas, tomato paste, and the cooked chicken. Let the soup come to a rolling boil, then lower heat and simmer for about 25 minutes.
4. While soup is simmering, cook the ditalini in boiling water according to the directions on the package. Add the cooked pasta to the soup. Serve with cheese and bread.