Ingredients
Cucumber Water
- 24 oz Water
- 8 slices Cucumber
Chicken Minestrone Soup
- 1 TBSP Extra-virgin olive oil
- ½ cup Yellow onion diced
- ½ cup Carrot diced
- ½ cup Celery diced
- 1 tsp Garlic minced
- 8 oz Chicken breast boneless skinless cut into small cubes
- 4 cups Chicken broth
- 1 cup Zucchini diced
- ½ cup Canned diced tomatoes
- ½ cup Red kidney beans drained and rinsed
- ½ tsp Dried oregano
- ½ tsp Dried basil
- Salt to taste
- Black pepper to taste
- ½ cup Elbow macaroni or ditalini
- 1 cup Baby spinach chopped
Sourdough Bread
- 2 slices Sourdough bread
Instructions
- Prepare all ingredients as listed.
- For the cucumber water, combine the cucumber slices and water in a pitcher. Refrigerate to allow the flavor to infuse.
- Heat the olive oil in a medium pot over medium heat. Add the onion, carrot, and celery, and sauté until softened. Stir in the garlic and cook briefly until fragrant.
- Add the chicken to the pot and cook, stirring occasionally, until lightly browned.
- Pour in the chicken broth, zucchini, diced tomatoes, kidney beans, dried oregano, dried basil, salt, and black pepper. Bring the mixture to a gentle boil.
- Reduce the heat to a simmer and add the pasta. Continue cooking until the pasta is tender and the chicken reaches an internal temperature of 165°F (74°C).
- Stir in the spinach and cook until wilted. Taste and adjust seasoning as needed.
- Serve the chicken minestrone soup alongside bread and cucumber water.
Nutrition
Calories: 543kcal | Carbohydrates: 65g | Protein: 41g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 82mg | Sodium: 2095mg | Potassium: 1404mg | Fiber: 9g | Sugar: 11g | Vitamin A: 7115IU | Vitamin C: 29mg | Calcium: 179mg | Iron: 5mg
Chicken Minestrone Soup
Ingredients
Cucumber Water
- 24 oz Water
- 8 slices Cucumber
Chicken Minestrone Soup
- 1 TBSP Extra-virgin olive oil
- ½ cup Yellow onion diced
- ½ cup Carrot diced
- ½ cup Celery diced
- 1 tsp Garlic minced
- 8 oz Chicken breast boneless skinless cut into small cubes
- 4 cups Chicken broth
- 1 cup Zucchini diced
- ½ cup Canned diced tomatoes
- ½ cup Red kidney beans drained and rinsed
- ½ tsp Dried oregano
- ½ tsp Dried basil
- Salt to taste
- Black pepper to taste
- ½ cup Elbow macaroni or ditalini
- 1 cup Baby spinach chopped
Sourdough Bread
- 2 slices Sourdough bread
Instructions
- Prepare all ingredients as listed.
- For the cucumber water, combine the cucumber slices and water in a pitcher. Refrigerate to allow the flavor to infuse.
- Heat the olive oil in a medium pot over medium heat. Add the onion, carrot, and celery, and sauté until softened. Stir in the garlic and cook briefly until fragrant.
- Add the chicken to the pot and cook, stirring occasionally, until lightly browned.
- Pour in the chicken broth, zucchini, diced tomatoes, kidney beans, dried oregano, dried basil, salt, and black pepper. Bring the mixture to a gentle boil.
- Reduce the heat to a simmer and add the pasta. Continue cooking until the pasta is tender and the chicken reaches an internal temperature of 165°F (74°C).
- Stir in the spinach and cook until wilted. Taste and adjust seasoning as needed.
- Serve the chicken minestrone soup alongside bread and cucumber water.
Nutrition
Calories: 543kcalCarbohydrates: 65gProtein: 41gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.03gCholesterol: 82mgSodium: 2095mgPotassium: 1404mgFiber: 9gSugar: 11gVitamin A: 7115IUVitamin C: 29mgCalcium: 179mgIron: 5mg
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