Reviews (1) Add Rating & Review 72 Ratings 5 star values: 19 4 star values: 21 3 star values: 20 2 star values: 10 1 star values: 2 Martha Stewart Member Rating: Unrated 02/11/2014 Great soup - I love all of the homemade chicken soups from this issue. I make the chicken and stock like the recipe says (adding 1 1/2 tsp. salt to the water), and make the soup as written except I substitute baby spinach for the kale and cannellini beans for the chickpeas. I only add the spinach at the last minute, and I cook the pasta separately and add it individually to bowls. I also keep the chicken separate and add it to the bowls as we eat it, so the whole batch doesn't get overcooked.
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Gallery Read the full recipe after the video. Recipe Summary Servings: 6 chicken-minestrone-med107845.jpg
Ingredients Ingredient Checklist 2 teaspoons extra-virgin olive oil 1 medium yellow onion, diced small 2 garlic cloves, minced 1 can (15 ounces) diced tomatoes Chicken Soup Base (10 cups broth and 4 cups shredded chicken) 3/4 cup small pasta shells 3 medium carrots, cut into 1/4-inch rounds 1 Parmesan rind, plus grated Parmesan (optional) 1 bunch kale (preferably Tuscan; 3/4 pound), tough stems and ribs removed, leaves cut into 1-inch pieces (4 cups) 1 medium zucchini, diced medium 1 can (15.5 ounces) chickpeas, rinsed and drained Coarse salt and ground pepper
Gallery Read the full recipe after the video.
Recipe Summary Servings: 6 chicken-minestrone-med107845.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
chicken-minestrone-med107845.jpg
chicken-minestrone-med107845.jpg
Ingredients
Ingredients
- 2 teaspoons extra-virgin olive oil 1 medium yellow onion, diced small 2 garlic cloves, minced 1 can (15 ounces) diced tomatoes Chicken Soup Base (10 cups broth and 4 cups shredded chicken) 3/4 cup small pasta shells 3 medium carrots, cut into 1/4-inch rounds 1 Parmesan rind, plus grated Parmesan (optional) 1 bunch kale (preferably Tuscan; 3/4 pound), tough stems and ribs removed, leaves cut into 1-inch pieces (4 cups) 1 medium zucchini, diced medium 1 can (15.5 ounces) chickpeas, rinsed and drained Coarse salt and ground pepper
Directions
In a large pot, heat oil over medium-high. Add onion and cook until softened, 8 minutes. Add garlic and cook until fragrant, 30 seconds. Add tomatoes with juice and cook until liquid is evaporated, 4 minutes. Add broth and bring to a boil. Add pasta, carrots, and Parmesan rind, if using, and cook 5 minutes. Add kale, zucchini, and chickpeas and cook until zucchini is crisp-tender, 5 minutes. Stir in chicken and cook until warmed through, 1 to 2 minutes. Season with salt and pepper and remove rind before serving. Sprinkle with Parmesan, if desired.
Reviews (1)
Add Rating & Review 72 Ratings 5 star values: 19 4 star values: 21 3 star values: 20 2 star values: 10 1 star values: 2
Martha Stewart Member Rating: Unrated 02/11/2014 Great soup - I love all of the homemade chicken soups from this issue. I make the chicken and stock like the recipe says (adding 1 1/2 tsp. salt to the water), and make the soup as written except I substitute baby spinach for the kale and cannellini beans for the chickpeas. I only add the spinach at the last minute, and I cook the pasta separately and add it individually to bowls. I also keep the chicken separate and add it to the bowls as we eat it, so the whole batch doesn't get overcooked.
Reviews (1)
Add Rating & Review 72 Ratings 5 star values: 19 4 star values: 21 3 star values: 20 2 star values: 10 1 star values: 2
Add Rating & Review
72 Ratings 5 star values: 19 4 star values: 21 3 star values: 20 2 star values: 10 1 star values: 2
72 Ratings 5 star values: 19 4 star values: 21 3 star values: 20 2 star values: 10 1 star values: 2
72 Ratings 5 star values: 19 4 star values: 21 3 star values: 20 2 star values: 10 1 star values: 2
5 star values: 19 4 star values: 21 3 star values: 20 2 star values: 10 1 star values: 2
Martha Stewart Member Rating: Unrated 02/11/2014 Great soup - I love all of the homemade chicken soups from this issue. I make the chicken and stock like the recipe says (adding 1 1/2 tsp. salt to the water), and make the soup as written except I substitute baby spinach for the kale and cannellini beans for the chickpeas. I only add the spinach at the last minute, and I cook the pasta separately and add it individually to bowls. I also keep the chicken separate and add it to the bowls as we eat it, so the whole batch doesn't get overcooked.Martha Stewart Member
Rating: Unrated 02/11/2014
Great soup - I love all of the homemade chicken soups from this issue. I make the chicken and stock like the recipe says (adding 1 1/2 tsp. salt to the water), and make the soup as written except I substitute baby spinach for the kale and cannellini beans for the chickpeas. I only add the spinach at the last minute, and I cook the pasta separately and add it individually to bowls. I also keep the chicken separate and add it to the bowls as we eat it, so the whole batch doesn’t get overcooked.
Rating: Unrated
All Reviews for Italian Chicken Minestrone
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Italian Chicken Minestrone
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
