Ingredients
Cucumber Water
- 24 oz Water
- 8 slices Cucumber
- Ice cubes (optional)
Chicken Minestrone Soup
- 1 tsp Extra-virgin olive oil
- ½ cup Yellow onion diced
- ½ cup Carrot diced
- ½ cup Celery diced
- 1 tsp Garlic minced
- 6 oz Chicken breast boneless skinless cut into small cubes
- 4 cups Chicken broth
- 1 cup Zucchini diced
- ½ cup Canned diced tomatoes
- 1/4 cup Red kidney beans drained and rinsed
- ½ tsp Dried oregano
- ½ tsp Dried basil
- Salt
- Black pepper
- ½ cup Elbow macaroni whole wheat
- 1 cup Baby spinach chopped
For Serving
- 2 slices Sourdough bread
Instructions
- Combine the cucumber slices and water in a pitcher. 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 diced onion, carrot, and celery. Sauté for 4–5 minutes until softened. Stir in the minced garlic and cook for 30 seconds, until fragrant.
- Add the cubed chicken and cook for 3–4 minutes, stirring occasionally, until lightly browned.
- Add the chicken broth, zucchini, canned diced tomatoes, kidney beans, dried oregano, dried basil, salt, and black pepper. Bring to a gentle boil.
- Reduce the heat to low and simmer for 10 minutes.
- Stir in the pasta and continue to simmer for 8–10 minutes, until the pasta is tender and the chicken reaches an internal temperature of 165°F (74°C).
- Add the chopped spinach and cook for 1–2 minutes, until wilted. Adjust seasoning as needed.
- Serve the soup with sourdough bread and cucumber water.
Nutrition
Calories: 442kcal | Carbohydrates: 61g | Protein: 33g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 64mg | Sodium: 2062mg | Potassium: 1248mg | Fiber: 8g | Sugar: 12g | Vitamin A: 7127IU | Vitamin C: 29mg | Calcium: 175mg | Iron: 5mg
Chicken Minestrone Soup
Ingredients
Cucumber Water
- 24 oz Water
- 8 slices Cucumber
- Ice cubes (optional)
Chicken Minestrone Soup
- 1 tsp Extra-virgin olive oil
- ½ cup Yellow onion diced
- ½ cup Carrot diced
- ½ cup Celery diced
- 1 tsp Garlic minced
- 6 oz Chicken breast boneless skinless cut into small cubes
- 4 cups Chicken broth
- 1 cup Zucchini diced
- ½ cup Canned diced tomatoes
- 1/4 cup Red kidney beans drained and rinsed
- ½ tsp Dried oregano
- ½ tsp Dried basil
- Salt
- Black pepper
- ½ cup Elbow macaroni whole wheat
- 1 cup Baby spinach chopped
For Serving
- 2 slices Sourdough bread
Instructions
- Combine the cucumber slices and water in a pitcher. 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 diced onion, carrot, and celery. Sauté for 4–5 minutes until softened. Stir in the minced garlic and cook for 30 seconds, until fragrant.
- Add the cubed chicken and cook for 3–4 minutes, stirring occasionally, until lightly browned.
- Add the chicken broth, zucchini, canned diced tomatoes, kidney beans, dried oregano, dried basil, salt, and black pepper. Bring to a gentle boil.
- Reduce the heat to low and simmer for 10 minutes.
- Stir in the pasta and continue to simmer for 8–10 minutes, until the pasta is tender and the chicken reaches an internal temperature of 165°F (74°C).
- Add the chopped spinach and cook for 1–2 minutes, until wilted. Adjust seasoning as needed.
- Serve the soup with sourdough bread and cucumber water.
Nutrition
Calories: 442kcalCarbohydrates: 61gProtein: 33gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 64mgSodium: 2062mgPotassium: 1248mgFiber: 8gSugar: 12gVitamin A: 7127IUVitamin C: 29mgCalcium: 175mgIron: 5mg
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