Ingredients
Cucumber Water
- 24 oz Water
- 8 slices Cucumber
- Ice cubes for serving
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
- 4 oz Chicken breast boneless skinless diced
- 4 cups Chicken broth
- 1 cup Zucchini diced
- 1 cup Canned diced tomatoes
- 1/4 cup Red kidney beans drained and rinsed
- ½ tsp Dried oregano
- ½ tsp Dried basil
- Salt to taste
- Black pepper to taste
- 1/3 cup Elbow macaroni whole wheat
- 1 cup Baby spinach chopped
For Serving
- 2 slices Sourdough bread
Instructions
- Prep all ingredients per the instructions above.
- Combine water and cucumber slices in a pitcher. Refrigerate for at least 20 minutes to infuse.
- Heat olive oil in a medium pot over medium heat. Add onion, carrot, and celery. Sauté until softened.
- Stir in garlic and cook briefly until fragrant.
- Add chicken and cook, stirring occasionally, until lightly browned.
- Add chicken broth, zucchini, diced tomatoes, kidney beans, oregano, basil, salt, and black pepper. Bring to a gentle boil.
- Reduce heat to low and simmer for 10 minutes.
- Stir in elbow macaroni and continue to simmer until the pasta is tender (refer to cooking time on package). Remove from the heat.
- Stir in spinach until wilted. Adjust seasoning as needed.
- Serve the chicken minestrone soup with sourdough bread and cucumber water.
Nutrition
Calories: 388kcal | Carbohydrates: 50g | Protein: 31g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 64mg | Sodium: 2118mg | Potassium: 1190mg | Fiber: 7g | Sugar: 12g | Vitamin A: 7127IU | Vitamin C: 29mg | Calcium: 173mg | Iron: 4mg
Chicken Minestrone Soup
Ingredients
Cucumber Water
- 24 oz Water
- 8 slices Cucumber
- Ice cubes for serving
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
- 4 oz Chicken breast boneless skinless diced
- 4 cups Chicken broth
- 1 cup Zucchini diced
- 1 cup Canned diced tomatoes
- 1/4 cup Red kidney beans drained and rinsed
- ½ tsp Dried oregano
- ½ tsp Dried basil
- Salt to taste
- Black pepper to taste
- 1/3 cup Elbow macaroni whole wheat
- 1 cup Baby spinach chopped
For Serving
- 2 slices Sourdough bread
Instructions
- Prep all ingredients per the instructions above.
- Combine water and cucumber slices in a pitcher. Refrigerate for at least 20 minutes to infuse.
- Heat olive oil in a medium pot over medium heat. Add onion, carrot, and celery. Sauté until softened.
- Stir in garlic and cook briefly until fragrant.
- Add chicken and cook, stirring occasionally, until lightly browned.
- Add chicken broth, zucchini, diced tomatoes, kidney beans, oregano, basil, salt, and black pepper. Bring to a gentle boil.
- Reduce heat to low and simmer for 10 minutes.
- Stir in elbow macaroni and continue to simmer until the pasta is tender (refer to cooking time on package). Remove from the heat.
- Stir in spinach until wilted. Adjust seasoning as needed.
- Serve the chicken minestrone soup with sourdough bread and cucumber water.
Nutrition
Calories: 388kcalCarbohydrates: 50gProtein: 31gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 64mgSodium: 2118mgPotassium: 1190mgFiber: 7gSugar: 12gVitamin A: 7127IUVitamin C: 29mgCalcium: 173mgIron: 4mg
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