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Chicken Minestrone Soup

Prep Time 20 minutes
Cook Time 30 minutes
Servings 2
Calories 388kcal

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
US Customary - Metric

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