Chicken Minestrone

Prep Time: 10 minutes

Cooking Time: 20 minutes

Servings: 4

Want a nutritious option for lunch or dinner? Ready in 30 minutes, this traditional minestrone recipe includes Italian vegetables, pasta shells, tomatoes, kale leaves and chickpeas. Hearty and tasty altogether.


  • 2 Sanderson Farms® Boneless, Skinless Chicken Breast Fillets, sliced in half horizontally to create four chicken breast fillets and diced into bite sized pieces
  • 2 tablespoons olive oil
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 (12-ounce) bag Italian frozen vegetables
  • 1/2 teaspoon minced garlic
  • 4 cups low sodium chicken broth
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 1 cup uncooked mini pasta shells
  • 1 (15.5-ounce) can chick peas, drained and rinsed
  • 2 cups 1" diced kale leaves
  • shredded Parmesan cheese (optional)
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Nutritional Information (PER SERVING)

Calories: 240
Fat: 6g
Saturated Fat: 1g
Sodium: 720mg
Carbohydrate: 22g
Sugars: 2g
Protein: 24g


  1. Heat oil in a 5-quart stockpot over high heat.
  2. Season chicken with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
  3. Add chicken to stockpot and cook 5 minutes or until chicken reaches an internal temperature of 165°F.
  4. Add vegetables, garlic, broth, tomatoes, pasta, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Simmer soup, covered, for 5 minutes.
  5. Add chick peas and kale. Continue cooking for 5 minutes.
  6. Ladle soup into bowls, top with Parmesan cheese and serve.