Quick Chicken Minestrone


  • 1 pound boneless skinless chicken breasts, cubed
  • 1 large onion, chopped
  • 1 celery rib, chopped
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 3 cups reduced-sodium chicken broth
  • 2-1/2 cups water
  • 1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 package (5.9 ounces) chicken and garlic-flavored rice and vermicelli mix
  • 1-1/2 cups frozen vegetable blend (broccoli, red pepper, onion)
  • 1/2 cup chopped pepperoni
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 2/3 cup shredded Parmesan cheese
  • Crushed red pepper flakes, optional


  • In a Dutch oven over medium heat, cook the chicken, onion and celery in oil until chicken is no longer pink. Add garlic; cook 1 minute longer. Add the broth, water, beans, tomatoes, rice and vermicelli mix, vegetables, pepperoni, basil and oregano. Bring to a boil.
  • Reduce heat; simmer, uncovered, until rice is tender, 18-20 minutes. If desired, sprinkle each serving with cheese and pepper flakes.

Nutrition Facts

1-1/2 cups: 299 calories, 10g fat (3g saturated fat), 44mg cholesterol, 932mg sodium, 31g carbohydrate (5g sugars, 5g fiber), 22g protein.

Total Time
Prep: 20 min. Cook: 20 min.

8 servings (3 quarts)

You’ll love this flavorful chicken minestrone soup that comes together with pantry ingredients. Dress it up by serving with garlic bread.—Patricia Harmon, Baden, Pennsylvania

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Written by tasteofhome


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