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Quick Chicken Minestrone

Photo: Jennifer Causey; Styling: Claire Spollen

Serves 4 (serving size: about 1 3/4 cups)

Fresh, brightly colored vegetables add some welcome vibrancy to this comforting soup. Have fun with the noodle shape, or use any small pasta you have on hand. If you'd like, sprinkle each serving with freshly ground black pepper for a finishing touch. This quirky twist on the classic recipe is a perfect combination of the hearty vegetable minestrone soups of your childhood and comforting chicken noodle soup. We love the alphabet shape noodles, which encourage pint-sized palates to enjoy their dinner. Pair this soup recipe with a garlic bread for the best of cool weather flavor. 


  • 1 tablespoon olive oil
  • 1 cup diced yellow onion
  • 1 cup diagonally sliced carrot
  • 1 tablespoon minced garlic
  • 2 teaspoons unsalted tomato paste
  • 4 cups unsalted chicken stock (such as Swanson)
  • 1 cup water
  • 5/8 teaspoon kosher salt
  • 5 ounces uncooked alphabet or ditalini pasta (about 1 cup)
  • 1 cup diagonally sliced sugar snap peas
  • 1/4 cup chopped fresh tomato
  • 6 ounces skinless, boneless rotisserie chicken breast, shredded (about 1 1/2 cups)

Nutrition Information

  • calories 297
  • fat 5.5 g
  • satfat 1 g
  • monofat 3.1 g
  • polyfat 0.6 g
  • protein 24 g
  • carbohydrate 38 g
  • fiber 4 g
  • cholesterol 38 mg
  • iron 3 mg
  • sodium 610 mg
  • calcium 72 mg
  • sugars 8 g
  • Est. Added Sugars 1 g

How to Make It

  1. Heat a large Dutch oven over medium-high. Add oil to pan; swirl to coat. Add onion and carrot; sauté 4 minutes. Add garlic and tomato paste; cook 2 minutes, stirring occasionally. Add stock, 1 cup water, and salt; bring to a boil. Add pasta to pan; cook 5 minutes. Add snap peas, tomato, and chicken to pan; cook 3 minutes or until pasta is done.