Loaded with veggies like carrot and celery, this chicken minestrone soup is both healthy and comforting. For once, it doesn't seem weird for me to post a winter recipe when we're in the middle of summer in Australia.
It's been raining almost non-stop since yesterday and as strange as it may sound, I'm really glad! The past week was so hot we could barely sleep at night. Anyway, this healthy yet warming and comforting minestrone soup is exactly what you need if it's cold and/or rainy where you live. But it's also good eaten cold 😉
Many soup recipes are just starters but this minestrone here is actually a main dish. With a bowl of this healthy Italian soup, you'll get everything you need in a single bowl: proteins, carbs, a little bit of healthy fat and it's filling.
Traditional Italian minestrone soup is not unhealthy, as it's made with fresh seasonal vegetables, but often there's also pasta or rice added, which makes this soup a bit too high carb for my taste.
Instead of pasta or rice, I decided to add shredded chicken, which is an easy way to make a vegetable soup extra filling. And chunks of tender, juicy chicken in a rich tomato and vegetable broth? What's not to love about that?
Though you might be surprised to find soy sauce and parmesan rind in the ingredients' list, just bear with me, please. It DOES make a difference in the flavor department as it brings depth and a little je ne sais quoi to this Italian minestrone that you will love. Enjoy!
If you tried this chicken minestrone recipe, don’t forget to rate the recipe below and let me know how it went in the comments – I love hearing from you! You can also follow me on Instagram, Pinterest and Facebook for more deliciousness and behind-the-scenes!
Winter Chicken Minestrone Soup
This hearty, homemade Chicken Minestrone Soup loaded with vegetables, chickpeas and shredded chicken is a healthy twist on the classic Italian pasta and vegetable soup.
- 1 tbsp olive oil divided
- 2 chicken breasts about 1.5 lbs / 680 g
- 2 garlic cloves minced
- 1 large brown onion chopped
- 2 carrots peeled and chopped
- 2 celery stalks chopped
- 1 can chickpeas 14 oz can / 400 g, drained and rinsed
- 2 bay leaves
- 10 peppercorns
- 5 cups chicken stock
- 5 cups water
- ½ tbsp soy sauce tamari for gluten free
- 1 can crushed tomatoes 14 oz (400 g)
- 2 tbsp tomato paste
- 1 parmesan rind
Heat ½ tbsp olive oil in a large soup pot over medium-high heat. When hot, add chicken breasts and brown on each side, about 3 minutes total. Remove from the pot and set aside.
Add remaining olive oil (½ tbsp), garlic and onion and cook on medium heat until soft, about 1 minute, stirring frequently.
Add carrot and celery, and cook for about 2 minutes, stirring frequently. Add chickpeas, bay leaves and peppercorns.
Add chicken stock, water, soy sauce, crushed tomatoes and tomato paste. Stir to combine.
Return the chicken breast to the pot, add parmesan rind and cover with a lid. Bring soup to a boil then reduce to low heat and simmer for 45 minutes.
Remove chicken from the pot and transfer on a cutting board. Shred it using two forks (use one fork to hold the chicken steady and the other one to tear it apart) and return shredded chicken to the pot. Continue cooking for 15 minutes. Taste and adjust salt if needed.