Chicken Minestrone Soup Recipe
One way to guarantee flavorful minestrone soup is to use pre-roasted chicken and chicken broth. Once you have these ready, making minestrone soup is very easy. For this winter version, I added common vegetables that are available this season, such as onions, celery, turnip and carrots. A few herbs, as well as black lentils and pipette macaroni pasta completed this rustic, thick soup. I don't know about your area, but we've been pulling out all our cold-weather gear. In the Bay Area this evening, temperatures dipped to near freezing; I could barely feel my nose and ears. Baby Aria was so cute in her cozy, quilted snowsuit. When we came home, this chicken minestrone soup really warmed us up.
- Servings: 8
Source: Amerikanki -
Ingredients
- to 2½ quarts water
- quarts chicken stock
- pounds chicken breasts, with skin on
- tablespoon papaya paste
- teaspoon baking powder
- teaspoon cayenne pepper
- dried black lentils
- yellow onion, thinly sliced
- cooked pipette macaroni pasta
- turnip, peeled and diced
- carrots, trimmed, peeled and diced
- stalks celery, peeled and diced
- tablespoons canola oil
- garlic, finely minced
- tablespoons tomato paste
- tablespoons kosher salt
- tablespoons Parmesan cheese, freshly grated
- fresh basil, tightly packed
- tablespoons olive oil
- teaspoons black pepper, freshly cracked