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Green Chicken Minestrone

As you may have guessed, I’m a bit of a soup enthusiast. One of my favourite pastimes is getting creative with whatever ingredients I have left in the fridge and turning them into a variety of soup combinations. That’s exactly how this Green Chicken Minestrone came to life!

Minestrone soup, often associated with its rich, tomato-based red hue, doesn’t necessarily have to be red to be authentic or delicious! The beauty of minestrone lies in its versatility — it’s a celebration of whatever seasonal vegetables are on hand, making it more about the combination of flavours than a specific colour.

Whether red or not, the essence of minestrone is in its hearty, nourishing mix of ingredients that come together to create a satisfying meal. I adore this soup because it’s vibrant, fresh, zesty, and incredibly satisfying. Plus, using bone-in chicken thighs enhances the flavour without requiring hours of cooking, while also providing a rich source of glutamine to support gut health.

The combination of fibre-packed cannellini beans, gluten-free pasta, and a generous amount of fresh greens makes this soup a truly delicious and gut-friendly meal!

Lunch

Dinner

A Little Longer

Serves 6

Prep Time 10 Mins

Cook Time 45 Mins

Ingredients

Method

4 large chicken thighs, skin on and bone in
3 tablespoons extra virgin olive oil
1 brown onion, diced
2 medium carrots, diced
2 large stalks celery, diced
3 cloves garlic, finely chopped
10g parsley, picked
10g coriander, picked
5g tarragon, picked
Zest and juice of a lemon
½ teaspoon dried oregano
½ teaspoon ground turmeric
30g unsalted butter
2 tablespoons white wine (or sub white wine vinegar)
500ml chicken stock
250ml boiling water
3 cups Swiss chard (or other dark leafy greens), stems removed and finely chopped
1 large zucchini, grated
400g canned cannellini beans, drained and rinsed well
120g dried gluten free pasta (penne or any small short shape)
2 tablespoons fish sauce (or sub light soy sauce)
Salt
Pepper

To serve:

Grated parmigiano reggiano

Method

1
Season the chicken thighs well with salt. Heat 1 tablespoon of olive oil in a large deep heavy based pot over a high heat. Add the chicken thighs skin-side down. Turn the heat down slightly and cook until the skin is well browned (about 5 minutes). Remove the thighs from the pot and set aside on a plate. Do not pour out the remaining chicken fat from the pot.
2
Turn the heat down to medium-low and add the onion, carrot, celery and garlic, sautéing until the vegetables begin to soften.
3
Meanwhile, place the parsley, coriander, tarragon, lemon zest, oregano, turmeric and 2 tablespoons olive oil in a high powered food processor. Season well with salt and pepper. Blend until you form a paste. Set aside.
4
Once the vegetables are starting to colour, add the butter and white wine to deglaze the base of the pan. Once the alcohol has ‘cooked off’, stir in the green paste. Finally, add the chicken stock, water and the chicken thighs back into the pot. Bring up to the boil, then cover and turn down to a low simmer for 30 minutes.
5
Meanwhile, prepare the pasta according to packet instructions. Cook until al dente, then drain and set aside.
6
Remove the chicken from the pot. Shred the meat and skin, discarding the bones. Place the shredded chicken back into the pot along with the grated zucchini, cannellini beans, pasta and Swiss chard. Put the lid back on and cook for a minute or until the greens are tender and have wilted.
7
Remove the lid and turn off the heat. Season with the lemon juice, fish sauce and salt and pepper to taste.
8
Ladle the soup into bowls and top with a generous grating of parmigiano reggiano.