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As the months get cooler, it’s time to break out the crock-pot and start enjoying soups. This Chicken Minestrone Soup is a great balance of protein, vegetables and flavor! Plus, it’s an easy to prepare meal on a busy day.

We’ve written it with gluten-free, dairy-free and paleo options though it’s easy to modify for more traditional diets. It’s great for lunch, dinner or left-overs (though there won’t be many) on a cool fall day!

Chicken Minestrone Soup

Prep Time: 10 minutes

Cook Time: 4 hours

6 servings

Chicken Minestrone Soup

Ingredients

  • 4 cups vegetable stock
  • 2 cups water
  • 1 pound chicken, cubed (boneless thighs or breast work best)
  • 2 cans diced tomatoes
  • 3 stalks celery, chopped
  • 2 carrots, chopped
  • 2 cloves garlic, minced
  • 2 teaspoons basil
  • 1 teaspoon oregano
  • 3/4 teaspoon rosemary, crushed
  • 1/2 teaspoon thyme
  • 2 bay leaves
  • salt and black pepper
  • 1 zucchini, chopped
  • 1 box gluten-free shell pasta or spirals

Instructions

  1. Add vegetable stock, water, tomatoes, celery, carrots, garlic, chicken, basil, oregano, thyme, rosemary and bay leaves to crock-pot. You can put the chicken pieces in whole, cook for two hours, remove, cube and put back in. Or you can cube the raw chicken and allow to cook the full time.
  2. Season with salt and pepper to taste
  3. Cook on LOW heat 6 – 8 hours or HIGH 3 – 4 hours. Cooking on high for 3 hours the vegetables will still be a little crunchy.
  4. About 30 minutes before serving, add zucchini.
  5. Cook pasta separately. Otherwise the pasta will absorb too much of the broth and become bloated and mushy.
  6. Serve over cooked pasta.
  7. The soup is filling and delicious enough to serve without pasta for paleo eaters.
http://bellesavvy.com/chicken-minestrone-soup/

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We adapted this some from the original recipe. Personally, I’d modify it further.

I love sour flavors! When I transitioned to a paleo diet, I started cooking more extensively. I experimented with a lot of recipes and realized a little bit of sour added pizzazz to almost anything. Different vinegars and lemon and lime juice each have slightly different flavors which make them fun to experiment with for different dishes.

For this recipe I’d add a splash to a quarter cup white wine vinegar. Though this modification has not yet been tested. I’ll update this post once I have a chance to try it out and let you know how it goes. Or, give it a shot and let me know what you think!

This is also a great recipe to prep on a cook day (or if you have a bit of extra time). Throw all the ingredients into a gallon ziplock bag and freeze it. Then when you’re ready, empty the bag into your crock-pot and enjoy a very low effort, delicious meal.

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