Description
This Crockpot Chicken Minestrone is a hearty and comforting soup packed with tender chicken, fresh vegetables, beans, and pasta. Slow-cooked to perfection, it delivers rich Italian-American flavors with minimal effort, making it an ideal wholesome meal for any day of the week.
Ingredients
Scale
Protein
- 1 pound boneless, skinless chicken breasts
Vegetables
- 1 small yellow onion, diced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 zucchini, diced
- 2 cups baby spinach
Canned Goods
- 1 (15-ounce) can diced tomatoes
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (15-ounce) can cannellini beans, drained and rinsed
Liquids & Oils
- 1 tablespoon olive oil
- 4 cups low-sodium chicken broth
Herbs & Spices
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Grains
- 1 cup small pasta (ditalini or elbow macaroni)
Garnishes
- Chopped fresh parsley
- Grated Parmesan cheese
Instructions
- Prepare the base: In the slow cooker, combine the olive oil, diced onion, chopped carrots, celery, minced garlic, diced tomatoes with their juices, drained kidney and cannellini beans, chicken broth, green beans, diced zucchini, dried basil, oregano, thyme, salt, and black pepper. Stir gently to combine.
- Add chicken: Place the boneless, skinless chicken breasts on top of the vegetable and bean mixture in the slow cooker. Cover with the lid securely.
- Slow cook: Cook on low for 6 to 7 hours, or alternatively on high for 3 to 4 hours, until the chicken is fully cooked and vegetables are tender.
- Shred chicken: About 30 minutes before serving, carefully remove the chicken breasts from the slow cooker. Using two forks, shred the chicken into bite-sized pieces.
- Add shredded chicken and pasta: Return the shredded chicken to the slow cooker. Stir in the small pasta and chopped baby spinach.
- Finish cooking: Continue cooking in the slow cooker for another 30 minutes or until the pasta is tender and the spinach has wilted.
- Serve: Ladle the hot minestrone into bowls and garnish with chopped fresh parsley and grated Parmesan cheese if desired. Serve immediately.
Notes
- For a vegetarian version, omit the chicken and substitute chicken broth with vegetable broth.
- You can swap baby spinach for kale if preferred for a different leafy green texture.
- Replace one can of beans with chickpeas to add variety to the bean mix.
- This soup freezes well for up to 3 months; add pasta fresh when reheating to avoid sogginess.
