Winter Chicken Minestrone Soup
Loaded with veggies like carrot and celery, this chicken minestrone soup is both healthy and comforting. And for once, it doesn’t seem weird for me to post a winter recipe when we’re in the middle of summer in Australia. It’s been raining almost non-stop since yesterday and as strange as it may sound, I’m really glad! The past week was so hot we could barely sleep at night. Anyway, this soup is exactly what you need if it’s cold and/or rainy where you live. But it’s also good eaten cold 😉
A lot of soup recipes are just starters but this one is actually a main dish. You’ll get everything you need in a single bowl: proteins, carbs, a little bit of healthy fat and it’s filling. You might be surprised to find soy sauce and parmesan rind in the ingredients’ list but trust me, it DOES make a difference in the flavor department. It brings depth and a little je ne sais quoi you will love. Enjoy!
Cal: 374 - Protein: 38g - Fat: 9.5g - Carbs: 33.7g - Fiber: 7g - Sugar: 10.7g
WW Old Points: 8 pts - Points+: 9 pts
- 1 tbsp olive oil, divided
- 2 chicken breasts (about 1.5 lbs / 680 g)
- 2 garlic cloves, minced
- 1 large brown onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 14-oz / 400 g can chickpeas, drained and rinsed
- 2 bay leaves
- 10 peppercorns
- 5 cups chicken stock
- 5 cups water
- 1/2 tbsp soy sauce (tamari for gluten free, coconut aminos for paleo)
- 1 14-oz / 400 g can crushed tomatoes
- 2 tbsp tomato paste
- 1 parmesan rind
- Heat 1/2 tbsp olive oil in a large soup pot over medium-high heat. When hot, add chicken breasts and brown on each side, about 3 minutes total. Remove from the pot and set aside.
- Add remaining olive oil (1/2 tbsp), garlic and onion and cook on medium heat until soft, about 1 minute, stirring frequently.
- Add carrot and celery, and cook for about 2 minutes, stirring frequently. Add chickpeas, bay leaves and peppercorns.
- Add chicken stock, water, soy sauce, crushed tomatoes and tomato paste. Stir to combine.
- Return the chicken breast to the pot, add parmesan rind and cover with a lid. Bring soup to a boil then reduce to low heat and simmer for 45 minutes.
- Remove chicken from the pot and transfer on a cutting board. Shred it using two forks (use one fork to hold the chicken steady and the other one to tear it apart) and return shredded chicken to the pot. Continue cooking for 15 minutes. Taste and adjust salt if needed.