I ran a poll on facebook yesterday asking what you guys wanted me to post today for the long weekend (lots of kids in Seattle have no school this Friday). I was shocked- almost everyone said SOUP!! Well, you don’t have to twist my arm, you know how I feel about soup….

Chicken Minestrone (GF)

I think that the weather is getting cooler and the football action is ramping up. And I have always thought that Soups and Chilis are one of the best ways to entertain a crowd watching football. I mean, it’s so easy to just set out bowls and spoons and toppings and let everyone serve themselves.

Chicken Minestrone (GF)

And one of my favorite soups is minestrone. This is just a slightly different variety that includes chicken, and the pasta is optional, but my kids were like “obviously mom” about adding it. I do like to break the spaghetti strands into little pieces so that there isn’t a big slurpy mess when you eat it- you know? But this soup is awesome. And surprisingly- VERY kid friendly. We didn’t have Pete home this week, so the girls and I just ate this 3 nights in a row, which was just fine with us!

Chicken Minestrone (GF)

Ok- enjoy your weekend guys ☺

 

Recipe: Chicken Minestrone

Ingredients

  • 2 tablespoon olive oil
  • 1 yellow onion, small diced
  • 5 stalks celery, thinly sliced
  • 4 carrots, thinly sliced
  • 1 cup white wine
  • 14 ounce can tomato sauce
  • 2 14 ounce cans white great northern beans
  • 14 ounce can kidney beans
  • 8 cups chicken broth
  • 3 cups shredded chicken, pre cooked
  • 8 ounces spaghetti (I used Gluten free Corn Pasta)
  • 2 teaspoons fresh thyme leaves
  • Kosher salt

Instructions

  1. In a large heavy pot over medium heat, add the olive oil and the onion. Sprinkle the onions with kosher salt and let sweat, 5-7 minutes until tender.
  2. Add the celery and carrots and stir, cook another 5 minutes. Add the white wine and stir, cooking another few minutes.
  3. Add the tomato sauce and the beans and stir. Add the chicken stock. Put a lid on the pot and reduce the heat to low. Simmer for 20 minutes.
  4. Add the chicken and the spaghetti (I broke the pasta up into small pieces- about 4-5 small pieces per strand) and the thyme. Put the lid on and simmer another 10 minutes.
  5. Season to taste with kosher salt and serve hot.

Preparation time: 15 minute(s)

Cooking time: 45 minute(s)

Number of servings (yield): 8

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Categorized: Poultry, Recipe Index, Soup
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I ran a poll on facebook yesterday asking what you guys wanted me to post today for the long weekend (lots of kids in Seattle have no school this Friday). I was shocked- almost everyone said SOUP!! Well, you don’t have to twist my arm, you know how I feel about soup….

Chicken Minestrone (GF)

I think that the weather is getting cooler and the football action is ramping up. And I have always thought that Soups and Chilis are one of the best ways to entertain a crowd watching football. I mean, it’s so easy to just set out bowls and spoons and toppings and let everyone serve themselves.

Chicken Minestrone (GF)

And one of my favorite soups is minestrone. This is just a slightly different variety that includes chicken, and the pasta is optional, but my kids were like “obviously mom” about adding it. I do like to break the spaghetti strands into little pieces so that there isn’t a big slurpy mess when you eat it- you know? But this soup is awesome. And surprisingly- VERY kid friendly. We didn’t have Pete home this week, so the girls and I just ate this 3 nights in a row, which was just fine with us!

Chicken Minestrone (GF)

Ok- enjoy your weekend guys ☺

 

Recipe: Chicken Minestrone

Ingredients

  • 2 tablespoon olive oil
  • 1 yellow onion, small diced
  • 5 stalks celery, thinly sliced
  • 4 carrots, thinly sliced
  • 1 cup white wine
  • 14 ounce can tomato sauce
  • 2 14 ounce cans white great northern beans
  • 14 ounce can kidney beans
  • 8 cups chicken broth
  • 3 cups shredded chicken, pre cooked
  • 8 ounces spaghetti (I used Gluten free Corn Pasta)
  • 2 teaspoons fresh thyme leaves
  • Kosher salt

Instructions

  1. In a large heavy pot over medium heat, add the olive oil and the onion. Sprinkle the onions with kosher salt and let sweat, 5-7 minutes until tender.
  2. Add the celery and carrots and stir, cook another 5 minutes. Add the white wine and stir, cooking another few minutes.
  3. Add the tomato sauce and the beans and stir. Add the chicken stock. Put a lid on the pot and reduce the heat to low. Simmer for 20 minutes.
  4. Add the chicken and the spaghetti (I broke the pasta up into small pieces- about 4-5 small pieces per strand) and the thyme. Put the lid on and simmer another 10 minutes.
  5. Season to taste with kosher salt and serve hot.

Preparation time: 15 minute(s)

Cooking time: 45 minute(s)

Number of servings (yield): 8

Recipe by Heather Christo (http://heatherchristo.com)