Go Back
+ servings
Minestrone Soup With Chicken
Print Recipe
5 from 15 votes

Rotisserie Chicken Minestrone Soup

A simple and delicious recipe for homemade Chicken Minestrone Soup that you'll want to make again and again, especially when you have leftovers from a rotisserie chicken.
Prep Time10 minutes
Cook Time20 minutes
Course: Bowl, chicken, dinner, Low Carb, Main Course, one dish meal, one pot, Quick, Soup, Soup/Chili
Cuisine: Comfort
Keyword: minestrone, one pot, one pot meal, rotisserie chicken, rotisserie chicken breast, soup
Servings: 6
Calories: 338kcal


  • 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


  • 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 bacon and sauté for about five minutes, stirring often, until bacon is crispy and onions are tender. Add your celery and carrots, 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!


Serving: 555g | Calories: 338kcal | Carbohydrates: 31.5g | Protein: 38g | Fat: 6.6g | Fiber: 11.3g