Most minestrone soup recipes have a lot of vegetables and are stacked with the heartiness of the macaroni, but they tend to lack a protein source. My partner loves soup recipes for a meal prep, but he's a hungry man and I need to make sure there's a good amount of protein otherwise he'd just eat the entire pot in one sitting. My minestrone soup with chicken is balanced enough for a meal prep, but still packs in the flavour and goodness from the vegetables to help fight against the winter flu season.
Plus, I give you some tips and tricks for making sure the pasta doesn't go mushy when reheating or freezing (trust me, you'll want these tips)
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Why you'll love this recipe
Meal Prep. Unlike most soup recipes, this one's balanced with protein, carbs and vegetables like my barley turkey vegetable soup. This makes it perfect for meal prepping.
Freezer-friendly. This soup freezes and reheats really well (especially with my tips), just like our tomato white bean soup or pumpkin soup without garlic. Perfect to add to your meal plan for busy weeks.
Super versatile. Swap in whatever veggies are hiding in your fridge or adjust for in-season produce. Use leftover roast chicken or rotisserie chicken for something super easy!
Ingredients
Brown onion + carrots + celery. This creates the base of the soup (called a mirepoix). Often you cannot buy single stalks of celery, so if you have extra, freeze for the next time you want to make a soup!
Chicken stock. Homemade stock makes all the difference as it deepens the soup's flavor; if you can't make your own, get a high-quality one for best results (make sure one of the first ingredient's isn't salt).
Macaroni. You can swap for any small pasta shape but I find the macaroni holds up well when reheating and freezing because it's thicker. I have used both curly macaroni and straight, both work well, but you get less breakage with straight.
Kale. When preparing your kale, make sure to wash and massage it. This helps break down the tough fibers and mellows the bitterness.
Parmesan and rind. Do not toss the rind! (And please get parmesan with the rind if you can afford it as it adds so much depth to the soup. Plus, freshly grated parmesan tastes better).
Chicken breast. Make sure to purchase the chicken breast without bones or skin as this will cook more evenly in the broth.
White wine vinegar. Brings a touch of acidity to balance the broth; swap for lemon juice if you prefer a slightly fresher, citrusy finish.
Please check the recipe card for full list of ingredients and quantity. See below for substitutions and variations.
Substitutions and Variations
Beans. You can swap the beans for chickpeas, kidney beans or lentils like in my chorizo red lentil soup for a different texture and flavour profile.
Vegetarian. Remove the chicken and use vegetable stock. I would suggest adding extra beans or lentils to keep the protein up, especially if you're having it as a meal prep. You could also add in hard tofu directly to the broth (I would cut it up before).
Chicken. You could substitute with chicken thighs or rotisserie chicken, even using some leftover roast chicken from other meals.
How to make minestrone soup with chicken
Step 1: Heat a large pot over medium heat and add a drizzle of olive oil. Sauté the onion, carrot, celery, and garlic for 5-7 minutes until softened and fragrant.
Step 2: Stir in the parmesan rind, diced tomatoes, Italian herbs, and chicken stock, bringing everything to a gentle simmer (bubbling).
Step 3: If using uncooked chicken breast, nestle the whole breasts into the simmering soup and cook for 12-15 minutes, or until fully cooked through. Remove them to a plate, shred with two forks, and set aside. Remove parmesan rind.
Step 4: Add the white beans and kale to the pot, simmering for another 5 minutes until the kale wilts and the beans are heated through.
Step 5: If you're making this as a meal prep, Turn off the heat before adding your pasta. Stir in the macaroni and let the residual heat cook it gently - this helps keep the pasta al dente and prevents it from going mushy when reheating or freezing.
If eating for dinner, keep heat on for a further 10 minutes while the pasta cooks.
Step 6: Return the shredded chicken to the soup. If using leftover cooked chicken, add it now to warm through without overcooking.
Step 7: Taste and adjust seasoning with salt, pepper, and a splash of white wine vinegar for brightness.
Serve hot, topped with grated parmesan and fresh herbs if you like.
My Top Tips
Avoid mushy pasta. If you're meal prepping or freezing, stir in cooked pasta once the soup is off the heat so it stays al dente when reheated.
Season in layers. Add a little salt during each stage of cooking (veggies, stock, chicken) to build a deeper, more balanced flavor.
Boost the broth. A splash of white wine vinegar or lemon juice at the end wakes up all the flavors and makes the soup taste extra fresh.
Meal prep and leftovers
This chicken minestrone soup is a meal prep superstar - it's balanced with protein, veggies, and grains, making it perfect for batch cooking. To keep it tasting fresh all week (or beyond), here's how to store, reheat, and freeze it like a pro.
Bonus tip - When eating, add some fresh herbs, a splash of lemon juice or white vinegar for freshness, and even some chilli flakes or chilli oil. This will make it a little extra exciting to eat the leftovers.
Storing and reheating soup
Let the soup cool completely (no more than 2 hours at room temp). I actually suggest portioning it out while it cools (because then it'll cool a little faster). The containers should be airtight and preferably glass - as the soup has a red tint, any plastic will absorb the colour.
The pasta is likely to have absorbed some of the broth so add a couple of tablespoons of water to help loosen it up. You can then warm on the stove for about 5 minutes, or reheat in the microwave on 1 minute intervals until warmed through. Make sure to stir each time so it warms evenly.
Freezing minestrone soup
This soup freezes beautifully, especially if you don't completely cook the pasta. You'll want to allow it to cool at room temperature and then freeze in freezer-safe containers or ziplock bags (I've freezed mine in souper cubes which is how I got the cubes in the image). When ready to eat, thaw overnight in the fridge, or reheat from frozen on the stove (microwave would make it a bit uneven if frozen)
If you want more meal prep information, check out my Meal Prep for Beginners post and my Meal Prep Basics E-Book.
FAQs
If you have leftover chicken from a roast chicken, or even something with a bit of flavour like peri peri chicken, you can shred it with a fork and add during the final few minutes of cooking, just long enough to warm it through without drying it out.
Add a parmesan rind while simmering, deglaze with a splash of white wine before adding stock, or finish with a squeeze of lemon juice or white wine vinegar to brighten the flavors.
I also recommend using homemade stock. It adds a whole lot more flavour. But you could use a store-bought, just try to make it high-quality so you get the enhanced flavour.
Other soups and stews
Or, you can have a browse through my soups and stews category for more delicious eats.
Recipe
Easy Minestrone Soup Recipe
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Equipment
- Dutch oven, crock pot or large pot, at least 5L
Ingredients
- 15 g (1 tablespoon) extra virgin olive oil
- 100 g (3 ½ oz) brown onion, approx.1
- 200 g (7 oz) carrots, approx.2
- 100 g (3 ½ oz) celery, approx.2
- 4 cloves garlic, subs note 1
- 400 g (2 cups) diced tomatoes, approx.1 can, subs note 2
- 1 L (4 cups) chicken stock , homemade or store-bought
- 400 g (2 cups) white beans , approx.1 can
- 100 g (3 ½ oz) kale
- 15 g (3 tablespoon) italian herbs
- 1 parmesan rind , optional, recommended
- 15 g (1 tablespoon) white wine vinegar
- 150 g (1 ½ cups) macaroni, straight or curled
- 400 g (14 oz) chicken breast, approx.2 large
- 50 g (½ cups) parmesan
Instructions
Prepare
- Dice: 100 g (3 ½ oz) brown onion, 200 g (7 oz) carrots, 100 g (3 ½ oz) celery, 4 cloves garlic.Drain and rinse: 400 g (2 cups) white beans
Cook
- Heat a large pot over medium heat and add 15 g extra virgin olive oil. Sauté the 100 g (3 ½ oz) brown onion, 200 g (7 oz) carrots, 100 g (3 ½ oz) celery, 4 cloves garlic until soft and fragrant (approx. 5 minutes).
- Stir in the 1 parmesan rind , 400 g (2 cups) diced tomatoes, 1 L (4 cups) chicken stock , 15 g (3 tablespoon) italian herbs. Allow it to come to a gentle simmer (bubble).
- If using uncooked chicken breast, nestle the 400 g (14 oz) chicken breast into the simmering soup and cook for 12-15 minutes, or until fully cooked through (69°C/160°F). Remove them and shred with two forks, and set aside. Remove parmesan rind.
- Add the 100 g (3 ½ oz) kale, 400 g (2 cups) white beans to the pot, simmering for another 5 minutes until the kale wilts and the beans are heated through.
- If you're making this as a meal prep, turn off the heat before adding your 150 g (1 ½ cups) macaroni. Stir in the macaroni and let the residual heat cook it gently - this helps keep the pasta al dente and prevents it from going mushy when reheating or freezing.If eating for dinner, keep heat on for a further 10 minutes while the pasta cooks.
- Return the shredded chicken to the soup.
- Taste and adjust seasoning with salt, pepper, and a splash of 15 g (1 tablespoon) white wine vinegar for brightness.
- Serve hot, topped with grated 50 g (½ cups) parmesan.
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