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Country Chicken Minestrone
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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.

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