Chicken Minestrone with Orzo Recipe

Loaded with chicken and fresh vegetables, this hearty soup makes a satisfying complete meal.
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  • 6 cups chicken broth or stock
  • 2 chicken breasts - boneless, skinless and cut into one inch pieces
  • 1 tablespoon olive oil
  • 2 teaspoons lemon pepper
  • 2 carrots - peeled and diced
  • 1 zucchini - sliced into 1/4 inch circles
  • 1 yellow squash - sliced into 1/4 inch circles
  • 1 cup green beans - fresh
  • 6 ounces snap peas - fresh
  • 1/2 red onion - chopped
  • 8 ounces baby bella mushrooms - sliced
  • 2 cloves garlic - chopped
  • 1/2 cabbage - shredded
  • 2 tomatoes - diced
  • 1/4 cup basil - fresh and chopped
  • 1 tablespoon lemon thyme - fresh and chopped
  • 1 cup orzo pasta
  • 15 ounces cannellini beans - rinsed and drained
  • salt and pepper to taste
  • basil pesto - for garnish
  • parmesan cheese - shredded for garnish
Container:large saucepan, fry pan or griddle
25 mins
30 mins
55 mins
  • In a frying pan or griddle, drizzle olive oil to coat the bottom.
  • Over medium heat, grill or sauté chicken breasts that have been seasoned with lemon pepper on both sides - approximately 6 minutes per side. Set them aside to cool.
  • Cut the carrots, zucchini, squash, green beans and pea pods into bite sized pieces.
  • In a large saucepan or pot, heat 2 tablespoons of olive oil over medium heat.
  • Add the mushrooms and sauté for 8-10 minutes, stirring occasionally.
  • Add garlic, carrots, red pepper, zucchini, squash, green beans pea pods and red onion.
  • Stir and continue to sauté for 5 minutes or until the vegetables are crisp tender.
  • Add shredded cabbage, sauté just until it is soft, 2-3 minutes.
  • Add tomatoes, basil and chicken stock.
  • Bring to a boil, add orzo, reduce heat to medium and cook until the orzo is al denté, 8-10 minutes.
  • Add the beans and cooked chicken, stir to heat through.
  • Season to taste with salt and pepper.
  • Serve with lots of fresh shredded cheese and a dollop of pesto sauce.
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