Ingredients
Cucumber Water
- 24 oz Water
- 8 slices Cucumber
- Ice cubes (optional)
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
- Black pepper
- ½ cup Elbow macaroni (or ditalini)
- 1 cup Baby spinach chopped
For Serving
- 2 slices Sourdough bread
Instructions
- Prep the ingredients per the instructions above.
- Combine the cucumber slices and water in a pitcher and refrigerate for at least 20 minutes to infuse. Serve over ice if desired.
- Heat the olive oil in a medium pot over medium heat. Add the onion, carrot, and celery and sauté for 4–5 minutes, until softened. Stir in the garlic and cook for 30 seconds, until fragrant.
- Add the chicken and cook for 3–4 minutes, stirring occasionally, until lightly browned. Pour in the chicken broth, zucchini, diced tomatoes, kidney beans, oregano, basil, salt, and black pepper. Bring the soup to a gentle boil.
- Reduce the heat to a simmer and cook for 10 minutes.
- Add the pasta and continue to simmer for 8–10 minutes, until the pasta is tender and the chicken remains fully cooked at 165°F (74°C).
- Stir in the chopped spinach and cook for 1–2 minutes, until wilted. Taste and adjust seasoning as needed.
- Serve the soup with sourdough 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
- Ice cubes (optional)
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
- Black pepper
- ½ cup Elbow macaroni (or ditalini)
- 1 cup Baby spinach chopped
For Serving
- 2 slices Sourdough bread
Instructions
- Prep the ingredients per the instructions above.
- Combine the cucumber slices and water in a pitcher and refrigerate for at least 20 minutes to infuse. Serve over ice if desired.
- Heat the olive oil in a medium pot over medium heat. Add the onion, carrot, and celery and sauté for 4–5 minutes, until softened. Stir in the garlic and cook for 30 seconds, until fragrant.
- Add the chicken and cook for 3–4 minutes, stirring occasionally, until lightly browned. Pour in the chicken broth, zucchini, diced tomatoes, kidney beans, oregano, basil, salt, and black pepper. Bring the soup to a gentle boil.
- Reduce the heat to a simmer and cook for 10 minutes.
- Add the pasta and continue to simmer for 8–10 minutes, until the pasta is tender and the chicken remains fully cooked at 165°F (74°C).
- Stir in the chopped spinach and cook for 1–2 minutes, until wilted. Taste and adjust seasoning as needed.
- Serve the soup with sourdough 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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