Quick Chicken Minestrone

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Quick Chicken MinestroneRecipe

Photo: Jennifer Causey; Styling: Claire Spollen

Fresh, brightly colored vegetables add some welcome vibrancy to this comforting soup. Have fun with the noodle shape, or use any small pasta you have on hand. If you'd like, sprinkle each serving with freshly ground black pepper for a finishing touch.

Serves 4 (serving size: about 1 3/4 cups)


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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 stock (such as Swanson)
1 cup water
5/8 teaspoon kosher salt
5 ounces uncooked alphabet or ditalini pasta (about 1 cup)
1 cup diagonally sliced sugar snap peas
1/4 cup chopped fresh tomato
6 ounces skinless, boneless rotisserie chicken breast, shredded (about 1 1/2 cups)


Heat a large Dutch oven over medium-high. Add oil to pan; swirl to coat. Add onion and carrot; sauté 4 minutes. Add garlic and tomato paste; cook 2 minutes, stirring occasionally. Add stock, 1 cup water, and salt; bring to a boil. Add pasta to pan; cook 5 minutes. Add snap peas, tomato, and chicken to pan; cook 3 minutes or until pasta is done.

Created date

August 2016

Nutritional Information

Calories 297
Fat 5.5 g
Satfat 1 g
Monofat 3.1 g
Polyfat 0.6 g
Protein 24 g
Carbohydrate 38 g
Fiber 4 g
Cholesterol 38 mg
Iron 3 mg
Sodium 610 mg
Calcium 72 mg
Sugars 8 g
Est. Added Sugars 1 g