Taste the Air-Chilled Difference®

Chicken Minestrone

by , Chef, Au Courant Regional Kitchen, Omaha, Nebraska

Chicken Minestrone

Serves 4 to 6

This is an easy, versatile soup that everyone will love! It tastes even better when you use the leftover bones from a whole roasted chicken to infuse rich, unctuous flavor.

  • 1 pound boneless skinless Smart Chicken thighs, or one whole Smart Chicken
  • 2 tablespoons canola oil
  • 3 carrots, peeled and diced large
  • 3 ribs celery, diced large
  • 2 large yellow onion, diced
  • 5 cloves garlic, sliced
  • 1 teaspoon chili flakes
  • 4 ounces tomato paste
  • 2 bay leaves
  • 6 thyme sprigs
  • 4 quarts water or chicken stock
  • 2 cup borlotti beans, cooked (or substitute cooked cranberry beans)
  • 1 medium zucchini, diced
  • Grated Parmesan cheese, for garnish
  • Chopped fresh parsley, for garnish
  • Extra-virgin olive oil, for garnish

In a large pot over medium-high heat, sear chicken thighs with canola oil until golden brown. Add carrots, celery, and onion and sweat for about five minutes, or until soft. Add the garlic and chili flakes and sweat for five more minutes. If using whole chicken instead of thighs, add to pot. Stir in tomato paste, herbs, and stock and bring to a simmer. Cook for about 30 minutes. Add the beans and zucchini and simmer for another 15 to 20 minutes. To serve, ladle a nice mix of everything into a dish and top with cheese, fresh parsley, and a drizzle of olive oil.