Chicken Minestrone

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chicken minestrone

A minestrone soup made extra hearty by chicken fillets and kosher breakfast beef.

  • Duration
  • Cook Time
  • Prep Time
  • 8Servings

Ingredients

  • 1 tablespoon olive oil
  • 1 pound chicken breast fillets, cut into small chunks
  • 1 onion sliced
  • 1 teaspoon minced garlic, crushed
  • 3-4 slices kosher breakfast beef or turkey pastrami, chopped
  • 2 stalks celery, chopped
  • 1 carrot, chopped
  • 1 (14-ounce) can crushed tomatoes, undrained
  • 1 (11-ounce) can red kidney beans, or canned navy beans, rinsed and drained
  • 3 1/4 cups water
  • 1 teaspoon chicken or vegetable bouillon
  • 1/3 cup small pasta or orzo
  • 2 teaspoons dried oregano
  • 2 teaspoons dried parsley or dill

Preparation

1. Heat oil in stock pot, add the chicken, onion, garlic and breakfast beef. Cook for about 4 minutes, stirring, until chicken is almost cooked. 

2. Add celery and carrot and stir over heat 5 minutes.

3. Add tomatoes, beans, water, boullion and pasta and next 4 ingredients.

4. Bring to a boil and simmer, uncovered, about 30 minutes, stirring occasionally, until minestrone is slightly thickened. 

5. Stir in oregano and parsley and simmer an additional 5 minutes.

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