Chicken Minestrone Soup

Jenny Powers


I started making a traditional minestrone soup and remembered that I had some shredded chicken in the freezer. What a great addition to the soup. I will not make it again without it. Delicious!!


★★★★★ 1 vote

Stove Top


  • 8 oz
    dried cannellini or northern beans, cooked
  • 3 slice
    thick bacon, diced
  • 3
    stalks of celery. diced
  • 2
    carrots, chopped
  • 1 medium
  • 1 small
    zucchini, diced
  • 2 clove
    garlic, minced
  • ·
    half small head of cabbage, chopped
  • ·
    1/8 to 1/4 tsp. red pepper flakes
  • 6 c
  • 4 c
    low sodium chicken broth
  • 2
    bay leaves, dried
  • 1 1/2 c
    original v-8 juice
  • 4 Tbsp
    dried basil
  • ·
    fresh parmesan, shaved or grated to top soup when serving
  • 2 c
    cooked, chopped chicken
  • 1 can(s)
    petite diced tomatoes, drained

How to Make Chicken Minestrone Soup


  1. Cook dried beans following quick cook method on the package. Be sure to drain and rinse the beans before adding to the soup.the soup

    You can use 2 cans instead, if you drain and rinse for the the recipe.
  2. Cook bacon in a skillet and remove from pan when done to drain. Add all of the chopped vegetables except the cabbage and saute until soft in the bacon drippings. Add the cabbage and continue until the cabbage is soft. Put the bacon back in the vegetables and stir. Add the pepper flakes and stir again.
  3. Place the cooked beans and vegetables in a soup pot. Add cooked chicken to the pot. Add the water, v-8 juice, drained tomatoes and chicken broth.
  4. Add, salt, pepper to taste, minced garlic, basil and bay leaf. Simmer together for 45 mins to an hour.
  5. Put the completed soup in serving bowls and top with shaved or shredded parmesan cheese. (I do not used bagged, shredded cheese, because it lacks flavor. I buy a wedge of cheese).

Printable Recipe Card

About Chicken Minestrone Soup

Main Ingredient: Chicken
Regional Style: American
Hashtag: #vegetables

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