Chicken Minestrone Soup

Quick Info

Lunch, Dinner Poultry Over 30 min 6


Chicken Minestrone Soup


Try this Chicken Minestrone Soup recipe, perfect for lunch or dinner meal.


  • 8-10 Tyson® Individually Fresh Frozen® Boneless, Skinless Chicken Tenderloins
  • 1 Tbsp.olive oil
  • 6 cups defatted, reduced-sodium chicken broth
  • 1 can (14 oz.) diced tomatoes, undrained
  • 1 can (16 oz.) red kidney beans, rinsed and drained
  • 3/4 cups regular rice
  • 2 tsp. dried Italian seasoning
  • 2 cups frozen mixed vegetables
  • 1 medium zucchini, sliced
  • Shredded Parmesan cheese


Preheat oven to 425°F. Wash hands. Remove protective ice glaze by holding under cool running water for 1 to 2 minutes. Cut into one-in. pieces. Clean: Wash hands.

Heat olive oil in large saucepan over medium-high heat; stir in chicken, onion and garlic. Cook, stirring occasionally, until chicken is lightly browned. Stir in chicken broth, tomatoes, kidney beans, rice and Italian seasoning. Reduce heat to low; simmer 15 minutes. Add mixed vegetables; cook 5 minutes. Add zucchini; cook 5 minutes or until vegetables and rice are tender and internal juices of chicken run clear. (Or insert instant-read meat thermometer in thickest part of chicken. Temperature should read 170°F.)

Serve with Parmesan cheese and soft breadsticks, if desired. Refrigerate leftovers immediately.

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