Country Chicken Minestrone
6 (1 1/3-cup)
20 min
1 hr 20 min



6 cups water

2 ribs (1 cup) celery, sliced 1/4-inch

2 medium (1 cup) carrots, sliced 1/4-inch

1 medium onion, cut into eighths

1 (3- to 4-pound) frying chicken, cut-up

1 tablespoon dried basil leaves

1 tablespoon finely chopped fresh garlic

1 1/2 teaspoons salt

1/2 teaspoon pepper

1 bay leaf


1 cup uncooked dried elbow macaroni


1 medium (1 cup) zucchini, sliced 1/4-inch

1 (15 1/2-ounce) can red kidney beans, rinsed, drained

1 teaspoon dried basil leaves

1 tablespoon chopped fresh parsley

How to make

  1. STEP 1

    Combine all stock ingredients in 4-quart saucepan. Cover; cook over medium heat 45-60 minutes or until chicken is fork tender. Remove chicken; set aside. Skim off fat; continue cooking 8-10 minutes or until stock comes to a full boil.

  2. STEP 2

    Meanwhile, remove chicken from bone. Add chicken, uncooked macaroni and all vegetables ingredients to broth. Cook over medium-high heat 7-10 minutes or until macaroni is tender. Remove bay leaf.

Tip #1

Prepare stock the day before so chicken is cool enough to easily remove from bone.


5Fat (mg)
55Cholesterol (mg)
620Sodium (mg)
30Carbohydrates (g)
0Dietary Fiber
25Protein (g)


Explore reviews from
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  August 28, 2008

This is a great recipe to serve when the weather starts getting cool! In fact one of my children remarked it won't be to long before time for you to make minestrone! The only substitution I make is I do not add salt, its on the table for anyone that needs it. You will be happy to try this recipe.I serve it with hot loaf bread and fresh fruit. mmm really good

— says Janet
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