Try This Recipe: Easy Chicken Minestrone

Try This Recipe: Easy Chicken Minestrone

Enjoy a hearty, "adult" take on chicken noodle soup!

This week, we've got an easy, quick variation on a delicious chicken & noodle soup. We also throw in some bright and delicious veggies and you've got something that cooks up quick AND tastes great for leftovers!


  • 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
  • 1 cup water
  • Salt to taste
  • 1 cup Ditalini pasta (or choice)
  • 1 cup  sugar snap peas
  • 1/4 cup chopped fresh tomato OR 1/4 cup canned crushed tomatoes
  • 6 ounces skinless, boneless rotisserie chicken breast, shredded (about 1 1/2 cups)


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


Serving Size: ~ 2 cups
Carbs - 38g
Protein - 24g
Fat - 5.5g

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