Country Chicken Minestrone

Country Chicken Minestrone
15
1 Review
A garden variety of vegetables, macaroni and beans create a hearty old world chicken soup.
20 min
Prep Time
1:20
Total Time
6 (1 1/3-cup) servings

Ingredients

Stock

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

Macaroni

1 cup
uncooked dried elbow macaroni

Vegetables

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

Directions

  1. Combine all stock ingredients in 4-quart saucepan. Cover; cook over medium heat until chicken is fork tender (45 to 60 minutes). Remove chicken; set aside. Skim off fat; continue cooking until stock comes to a full boil (8 to 10 minutes).
  2. Meanwhile, remove chicken from bone. Add chicken, uncooked macaroni and all vegetables ingredients to broth. Cook over medium-high heat until macaroni is tender (7 to 10 minutes). Remove bay leaf.

Recipe Tips

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

Nutrition Facts (1 serving)

Calories
270
Cholesterol
55mg
Carbohydrates
30g
Protein
25g
Fat
5g
Sodium
620mg
Dietary Fiber
0g

Recipe Comments and Reviews

Rating

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

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