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"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Chicken Minestrone Soup Recipe

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This recipe for Chicken Minestrone Soup is from Mia Cucina, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 boneless, skinless chicken breasts, cubed
4 cloves gralic, minced
1 onion, diced
4 stalks celery, diced
4 carrots, diced
1/4 cup chopped fresh flat leaf parsley
1/4 cup fresh basil, chopped
1/2 cup dry red wine
6-7 cups chicken stock
1 large can crushed tomatoes
1/2 cup water
2 cans canneloni beans, rinsed and drained
evoo
salt and fresh ground pepper
grated locatelli or romano cheese

1lb. ditalini pasta, cooked al dente
Directions:
Directions:
©
Heat saucepan till hot--add about 4 tbsp. evoo and then the cubed chicken breast. Cook over medium heat till ckicken is light brown. Add vegetables and garlic; cook for about 4 minutes. Add wine to deglaze the pan. Add rest of liquids and the crushed tomatoes. Bring to a simmer. Add beans, parsley and basil. Simmer with cover ajar for about 2 hours. DO NOT BOIL. Meanwhile, cook pasta, drain and set aside

To Serve:
Spoon pasta into bowls and add soup mixture. (Adding the pasta directly to the soup will make the consistency too thick)
Top with cheese and serve with a thick slice of cibatta bread.
Number Of Servings:
Number Of Servings:
8 - 10
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This is an easy recipe and a real crowd pleaser. Once all the ingredients are combined---you can sit back and relax. We love it on cold winter nights with a glass of wine or two. This soup tastes better the next day

 

 

 

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