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Quick Chicken Minestrone Soup

Servings: 6

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!