We’re in Big Bear right now, and my toes and nose are ice! I’m used to our 18 years in the desert, loving our new home on the coast, and definitely a total baby in the mountains. I won’t pretend I actually want to be cooking, since we’re on a trip, but I DO wish I had a pot of this chicken minestrone in a huge pot on the stove! We made it twice in two weeks because it was SO easy and my whole family loved it!

I wish that were typical, but I have two stubborn little boys who’d sell each other for chicken nuggets, and two teenage girls who eat like me — and we are very much a house divided. HA. And also boooooo.

Minestrone Soup With Chicken

This soup is loaded up with lots of fresh veggies (only way to do soup in my opinion), plenty of spices, and tons of chicken to make it hearty, but super macro-friendly. I use rotisserie chicken breast which makes it so easy to throw. together in about thirty minutes, start to finish. This is also a great one to make in advance and reheat anytime! While Minestrone is typically a vegetarian soup, I like to add chicken and a little bacon for protein, and BECAUSE YUM.

Minestrone Soup With Chicken

How to Make Chicken Minestrone Soup

You’ll Need: 

  • Frozen diced onion (or fresh, diced of course. I just love stocking up on frozen diced onion for soup season! Such a great short cut. )
  • Celery, chopped
  • Carrots, chopped
  • Bacon, chopped
  • Zucchini, chopped
  • Tomato paste
  • Frozen garlic cubes (or cloves of garlic, minced)
  • Frozen basil cubes (may sub 5 tsp basil paste, or ⅓ cup loosely packed fresh basil, minced)
  • San Marzano tomatoes
  • Chicken broth
  • White beans, drained
  • Rotisserie chicken, chopped
  • Fresh parsley, minced
  • 2 tsp kosher salt (more to taste)
  • Dried oregano
  • Black pepper

Heat a large, heavy bottomed pot over medium-high heat (I prefer pretty high) and spray with a mist of olive oil spray. When it’s nice and hot, add your diced onions and sauté for about five minutes, stirring often. Add your celery, carrots, and bacon and sauté for another five minutes covering between stirs to soften the veggies faster. Add zucchini and cook for 2 more minutes.

Turn the heat down to medium and add your tomato paste, garlic cubes, and basil cubes.  Let it cook for two minutes, careful not to let the garlic burn.

Using a blender, blend the San Marzano tomatoes until smooth.  You can also just use canned tomato puree. I just love the flavor and quality of San Marzano. Add the blended tomatoes, chicken broth, drained white beans, chopped chicken, parsley, and dried spices to the pot and combine everything well. Add any additional salt and pepper to taste and enjoy!

Minestrone Soup With Chicken

Serving Suggestions

Serve with a sprinkle of parmesan and a drizzle of pesto if you’ve got it, and you’re feeling fancy! I like a little fresh basil on top. We also like to make a short pasta noodle on the side for those who want to add it to their bowls. This allows me to decide if I want to spend my carbs on pasta or not!

And of course a hunk of crusty bread is always a good idea!

Similar Recipes

I love a good one-pot recipe! (I’ve got a whole cookbook full of one-dish recipes!) Here are a few of my favorite soups and stews to serve up on a chilly day,

Easy Beef and Veggie Soup – Lillie Eats and Tells

Lighter Instant Pot Chicken Tortilla Soup – Lillie Eats and Tells

Creamy Chicken Pot Pie Soup – Lillie Eats and Tells

Instant Pot Creamy Tomato Chicken Soup – Lillie Eats and Tells
Wanting more? Check out my other cookbook, Lillie Eats and Tells Cookbook – Macro Friendly Recipes! And be sure to follow along on Instagram for macro friendly tips, tricks, recipes, and more!

Minestrone Soup With Chicken

Chicken Minestrone Soup

A simple and delicious recipe for homemade Chicken Minestrone Soup that you'll want to make again and again.
5 from 11 votes
Course Bowl, chicken, dinner, Low Carb, Main Course, one dish meal, one pot, Quick, Soup, Soup/Chili
Cuisine Comfort
Prep Time 10 minutes
Cook Time 20 minutes
Servings 6
Calories 338 kcal

Disclaimer: the grams I’ve listed manually after each ingredient are accurate for a single recipe, but they will not multiply if you choose the 2x or 3x option. Please make sure and multiply on your own!

Ingredients

  • 12 oz bag frozen diced onion or fresh, diced 340 g
  • 2 cups celery chopped (225 g)
  • 2 cups carrots chopped (250 g)
  • 3 pieces of bacon chopped (30 g)
  • 1 zucchini chopped (220 g)
  • 2 Tbsp tomato paste 30 g
  • 5 frozen garlic cubes or cloves of garlic, minced
  • 5 frozen basil cubes may sub 5 tsp basil paste, or ⅓ cup loosely packed fresh basil, minced
  • 28 oz can San Marzano tomatoes
  • 2 lb box of chicken broth 4 cups or 907 g
  • 15 oz can white beans drained
  • 4 cups rotisserie chicken chopped (650 g)
  • ¼ cup fresh parsley minced (10 g)
  • 2 tsp kosher salt more to taste
  • 1 tsp dried oregano
  • ½ tsp black pepper

Instructions

  • Heat a large, heavy bottomed pot over medium-high heat (I prefer pretty high) and spray with a mist of olive oil spray. When it’s nice and hot, add your diced onions and sauté for about five minutes, stirring often. Add your celery, carrots, and bacon and sauté for another five minutes covering between stirs to soften the veggies faster. Add zucchini and cook for 2 more minutes.
  • Turn the heat down to medium and add your tomato paste, garlic cubes, and basil cubes. Let it cook for two minutes, careful not to let the garlic burn.
  • Using a blender, blend the San Marzano tomatoes until smooth. Add the blended tomatoes, chicken broth, drained white beans, chopped chicken, parsley, and dried spices to the pot and combine everything well. Add any additional salt and pepper to taste.
  • Serve with a sprinkle of parmesan and a drizzle of pesto if you’ve got it, and you’re feeling fancy! I like a little fresh basil on top. We also like to make a short pasta noodle on the side for those who want to add it to their bowls. And of course a hunk of crusty bread is always a good idea!

Nutrition

Serving: 555gFiber: 11.3gCalories: 338kcalFat: 6.6gProtein: 38gCarbohydrates: 31.5g
Keywords minestrone, one pot, one pot meal, rotisserie chicken, soup

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About the Author

Hello. My name is Lillie. I’m not a registered dietitian, or a macro coach, or a public figure or culinary genius. I’m a mommy of four who FOUND macro-counting and fell in love with this balanced approach to food...

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Comments

  1. 5 stars
    It is freezing in NJ – and a daily bowl of this warms me right up! I have been making a big batch every Sunday to enjoy thorough out the week!

  2. 5 stars
    This soup was a hit in my house, and I havE SOME PICKY TEENAGERS! i MADE SOME fusilli pasta on the side for my kids to add. Topped it with a little pesto and parmesan. Yum! I will make this again for sure.

  3. Good flavor… one thing I would change is to brown the bacon … it was limp in my soup… if browned first it would have tasted even better and added yummy flavor!

  4. We pretty much love all recipes created by Lillie, and this is no exception! Love that this minestrone is hearty with the addition of chicken and just a few beans (kids like that!). Love making noodles on the side for those who want them. This is a soup we will be making on repeat for sure! Thank you!

  5. 5 stars
    This will become a staple in my house. I made this last night and it was DELICIOUS. It made an entire pot full and is plenty to take for lunch for work the rest of the week. Take Lillie’s tip and put a little pesto and parmesan *chefs kiss*