Chicken Minestrone

Want a nutritious option for lunch or dinner? Ready in 30 minutes, this traditional minestrone recipe includes Italian vegetables, pasta shells, tomatoes, kale leaves and chickpeas. Hearty and tasty altogether.

Prep

10

Minutes

Cooking

20

Minutes

Servings

4

 

Calories

240

Per Serving

Chicken Minestrone
Want a nutritious option for lunch or dinner? Ready in 30 minutes, this traditional minestrone recipe includes Italian vegetables, pasta shells, tomatoes, kale leaves and chickpeas. Hearty and tasty altogether.
Prep: , Cooking: Serves
2 Sanderson Farms® Boneless, Skinless Chicken Breast Fillets, sliced in half horizontally to create four chicken breast fillets and diced into bite sized pieces
2 tablespoons olive oil
3/4 teaspoon salt
1/2 teaspoon ground black pepper
1 (12-ounce) bag Italian frozen vegetables
1/2 teaspoon minced garlic
4 cups low sodium chicken broth
1 (14.5-ounce) can diced tomatoes, undrained
1 cup uncooked mini pasta shells
1 (15.5-ounce) can chick peas, drained and rinsed
2 cups 1" diced kale leaves
shredded Parmesan cheese (optional)

Ingredients

  • 2 Sanderson Farms® Boneless, Skinless Chicken Breast Fillets, sliced in half horizontally to create four chicken breast fillets and diced into bite sized pieces
  • 2 tablespoons olive oil
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 (12-ounce) bag Italian frozen vegetables
  • 1/2 teaspoon minced garlic
  • 4 cups low sodium chicken broth
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 1 cup uncooked mini pasta shells
  • 1 (15.5-ounce) can chick peas, drained and rinsed
  • 2 cups 1" diced kale leaves
  • shredded Parmesan cheese (optional)

Find These Ingredients

100% Natural

Never frozen

No added salt

No added water

Fed a natural diet full of protein and vitamins

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Directions

  1. Heat oil in a 5-quart stockpot over high heat.
  2. Season chicken with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
  3. Add chicken to stockpot and cook 5 minutes or until chicken reaches an internal temperature of 165°F.
  4. Add vegetables, garlic, broth, tomatoes, pasta, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Simmer soup, covered, for 5 minutes.
  5. Add chick peas and kale. Continue cooking for 5 minutes.
  6. Ladle soup into bowls, top with Parmesan cheese and serve.

Nutrition Facts

Calories240
Fat6g
Saturated Fat1g
Sodium720mg
Carbohydrate22g
Sugars2g
Protein24g
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