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11Nov, 20
Clean Food Love
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Quick Chicken Minestrone Soup 🥣

Veggie Packed + Protein-Packed Homemade Minestrone!

We added chicken to our favorite minestrone recipe to boost the protein, and what a FANTASTIC meal this turned out to be!

We received more than 6 inches of glorious {freezing cold❄️} SNOW today at our house in SLC!☃️

That means it’s FULL ON soup weather, folks!

Truth be told, we’ve basically been living off of soup since September. With all of our kids getting older and at different ages & stages, we need super simple weeknight dinners that stay good for whenever the kids get home and are ready to eat.

Soup only gets tastier after a few hours simmering on the stove – and then we also have leftovers for lunches the next day.

I LOVE to pack our soups with lots & lots of veggies, and for whatever reason those veggies in soups seem to get eaten better than vegetables dished onto their plates. A strange phenomenon I’ve noticed with my teenagers.

This minestrone soup stays great in the fridge for 4-5 days, so double up this recipe for future meals at your house too!

Do you make a lot of soup during the wintertime at home?

📣 What Are YOUR Favorite Types Of Soup?  Let me know in the comments! 🙏 😍

➡️ Here’s a Few More of Our Favorite Soups:

Makes about 6 servings


  • 2 Tbsps olive oil
  • 1-1/2 lbs. boneless skinless chicken thighs, chopped into small bite sized pieces
  • 3 shallots, diced
  • 4 celery ribs, chopped
  • 3 medium carrots, peeled & diced
  • 2 large red bell peppers, seeded and chopped
  • 2 fresh garlic cloves, minced
  • 4 cups reduced-sodium chicken bone broth
  • 2 cups water
  • 1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
  • 1 jar (14-1/2 ounces) diced or crushed tomatoes, with juice
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1/4 tsp crushed red pepper flakes, optional
  • 1 cup frozen green peas
  • 2 small zucchini, diced
  • sea salt and pepper to taste
  • freshly chopped parsley, to garnish


Heat oil in a large stock pot over medium heat. Add in chicken pieces and season with sea salt and pepper to taste.

Cook, stirring occasionally, until golden.

Remove chicken from pot, and set aside on a plate.

Add into that same pot: shallots, celery, carrots, bell paper, and garlic. Sauté for about 3-4 minutes, then add chicken back in.

Stir in your broth, water, beans, tomatoes, basil, oregano and red pepper flakes. Bring to a boil, then reduce the heat to low, cover and simmer for about 20 minutes.

Remove the lid, and stir in the peas and zucchini. Continue to simmer for no more than 5 minutes, or just until zucchini is tender.

Taste test, then adjust salt and pepper if desired.

Garnish with freshly chopped parsley and enjoy!


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