Description
This Crockpot Chicken Minestrone is a hearty and wholesome Italian-American soup packed with tender chicken, fresh vegetables, beans, and pasta. Slow-cooked to perfection, it combines rich flavors and nourishing ingredients in an easy and comforting meal perfect for any day of the week.
Ingredients
Scale
Protein & Beans
- 1 pound boneless, skinless chicken breasts
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (15-ounce) can cannellini beans, drained and rinsed
Vegetables
- 1 small yellow onion, diced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 1 (15-ounce) can diced tomatoes (with juices)
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 zucchini, diced
- 2 cups baby spinach
Liquids & Seasoning
- 1 tablespoon olive oil
- 4 cups low-sodium chicken broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Carbohydrates & Garnishes
- 1 cup small pasta (ditalini or elbow)
- Chopped fresh parsley (for garnish)
- Grated Parmesan (for garnish)
Instructions
- Prepare the Slow Cooker: Lightly oil the inside of your slow cooker with olive oil. Add the diced onion, peeled and chopped carrots, chopped celery, minced garlic, diced tomatoes with their juices, kidney beans, cannellini beans, chicken broth, trimmed green beans, diced zucchini, dried basil, oregano, thyme, salt, and black pepper to the crockpot.
- Add Chicken: Place the boneless, skinless chicken breasts on top of the vegetable and bean mixture in the slow cooker. This layering helps the chicken cook evenly and infuse the soup with flavor.
- Cook: Cover the slow cooker and cook on low for 6 to 7 hours or on high for 3 to 4 hours until the chicken is cooked through and the vegetables are tender.
- Shred Chicken: About 30 minutes before serving, remove the chicken breasts from the slow cooker. Shred the chicken using two forks into bite-sized pieces, then return the shredded chicken to the crockpot.
- Add Pasta and Spinach: Stir in the small pasta and chopped baby spinach. Cover and continue cooking until the pasta is tender, approximately 20 to 30 minutes.
- Serve: Once the pasta is cooked, ladle the soup into bowls. Garnish with fresh chopped parsley and grated Parmesan cheese if desired. Serve hot and enjoy this comforting, nutrient-rich meal.
Notes
- For a vegetarian version, omit the chicken and use vegetable broth instead of chicken broth.
- You can substitute kale for spinach for a different leafy green option.
- Chickpeas can replace one of the bean varieties for added texture and flavor.
- Use low-sodium broth to better control the salt content.
- This soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
