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Spring Minestrone with Chicken

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 4
  • 10 min
  • 20 min
  • $$$
Gatheredtable
adapted from Donna Hay

Ingredients

  • 1 cup elbow or shell pasta
  • 1 tablespoon extra virgin olive oil
  • 1 onion, finely chopped
  • 4 cloves garlic, thinly sliced
  • sea salt and pepper, to taste
  • 8 cups chicken broth
  • 1 pound boneless, skinless chicken breast, cubed
  • 1 head broccoli, cut into florets
  • 1 bunch swiss chard, leaves torn
  • 1/3 cup basil pesto (optional)

Directions

Prep: 1. Chop onion, garlic, chicken, and swiss chard. 2. Cut broccoli into florets. Make: 1. Heat the oil in a large saucepan over medium heat. 2. Add the onion, garlic, salt and pepper and cook, stirring frequently, for 4-5 minutes or until softened. 3. Add the stock, increase the heat to high and bring to the boil. 4. Add the pasta and chicken, cook for 5 minutes. Then add broccoli and cook for 3 more minutes. 5. Add the chard and pesto and cook for 1 more minute. 6. Serve.

Notes

If you want to pack in even more spring vegetables try adding halved snap peas or kale. We'd recommend adding about 1/2 cup extra broth per half pound of additional vegetables.

Goes great with these recipes

Gluten Free Baguette
Whole Wheat Dilly Cheese Bread
No Knead Artisan Bread
Cheesy Corn Bread Dumplings
Sourdough Bread
Gluten Free Homemade Bread (or Pizza Dough!)
Victoria's Quick Garlic Bread
Fresh Whole Grain Bread
Garlic Bread
Baguette

The ultimate meal planner

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