Quick Chicken Minestrone Soup
Ingredients
- 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
Instructions
- 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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