Chicken Minestrone Soup

This Chicken Minestrone Soup is a high protein minestrone soup recipe, packed with flavor and nutrition. It’s easy to make in the slow cooker and perfect for meal prep!

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I love a classic minestrone soup, but as a PCOS girlie and dietitian, I have found I feel my best when my meals are higher in protein and a little more balanced. So adding chicken to this soup is an easy fix! If you love some of my other soups, like my Bone Broth Chicken Soup or 5-Ingredient Taco Soup with chicken, you’re going to love this Chicken Minestrone, too!

Why You’ll Love Chicken Minestrone Soup

• It’s packed with vegetables, and easy to customize based on whatever vegetables are in season or you have on hand.
• You can use frozen vegetables, which are just as nutritious!
• There’s extra protein, from using chicken stock and chicken in this recipe.
• I share a simple hack that makes this minestrone soup perfect for meal prep!
• You can throw everything into a slow cooker and forget about it for a few hours (or use the stove top, too – instructions included!)
• It’s DELICIOUS and full of flavor!

Ingredient Notes & Substitutions

For a full ingredient list with quantities, please check out the recipe card at the bottom of this post.

• Chicken – The recipe calls for boneless, skinless chicken breasts, but you can use chicken thighs or even make a faster version of the soup with using shredded rotisserie chicken.
• Crushed Tomatoes – a large can of crushed tomatoes helps create the classic tomato broth you find in minestrone soups.
• Beans – I use both dark red kidney beans and great northern white beans, but you can use whatever you prefer or have on hand. Even black beans and garbanzo beans! Generally I do recommend using no added salt canned beans, though, to eliminate some unnecessary sodium.
• Vegetables– start with a classic mirepoix (onion, carrots, celery) and add whatever seasonal vegetables you have. I used russet potato, green beans, zucchini, and spinach, but again – this is a great recipe to use what you have!
• Flavor Enhancers – boost flavor with seasonings like salt, pepper, garlic, Italian seasoning, bay leaf, and a little balsamic vinegar, too (balsamic vinegar accidentally omitted from the picture above!).
• Pasta – I love using tiny ditalini pasta in minestrone soup, which is what the recipe is written for, but you can use any small pasta, like elbow macaroni, tiny shells, or even orzo. Or, if you’re looking for a lower carb option, you can omit entirely.

How to Make High Protein Minestrone

For complete instructions, please check out the recipe card at the bottom of this post.

Add all ingredients to a large 6 or 7 quart slow cooker. Cook on high for 3-4 hours or on low 6-8 hours. Remove cooked chicken, then shred and return to the soup.

Cook pasta separately. To serve, place a small scoop of pasta in the bottom of your bowl, top with soup, then top with any desired toppings (i.e. pesto, parmesan) and enjoy!

Tips and Variations

• Gluten-Free: skip the pasta entirely or use your favorite small gluten-free noodle. Again, just make sure you’re preparing it on the side and not storing it with the soup, or the pasta will disintegrate.
• Dairy-Free: The soup is naturally dairy-free, just skip any parmesan on top at the end!
• Other Proteins: You can use shredded rotisserie chicken or swap other proteins entirely. Try browned Italian sausage or ground meats (like beef, turkey, chicken).
• Vegetarian/ Vegan: Skip the chicken and use a vegetable broth.
• Make it Seasonal: Use whatever vegetables are in season, or are stocked in your freezer or pantry!

Storage, Freezing, & Reheating

By not cooking the pasta in the soup and waiting to add it until serving, minestrone soup can easily be stored, frozen, and reheated. It makes it a great meal prep option!

Soup Storage: Store in airtight containers in the fridge for up to 3-5 days.

Freezing Soup: I recommend freezing in individual portions (Souper Cubes are fantastic for this)! Store in airtight containers for up to three months in the freezer – up to 6 months in a deep freezer!

Reheating Soup: Reheat thawed soup on the stove top or in the microwave for 60-90 seconds. I prefer to wait to add the pasta at the end, so it doesn’t absorb too much liquid and make the pasta mushy or soup too thick. But do what works for you! You may still prefer to add 1-2 tablespoons of water when reheating.

How to Make it on the Stove Top

Drizzle a little olive oil in the bottom of a 6 quart dutch oven, then sear both sides of the chicken. Add all ingredients (except pasta) and simmer for 30-45 minutes, or until potatoes are tender and chicken has reached 165 degrees internally. Remove chicken, shred, then return to the pot.

You can choose to add green beans and spinach the last 5-10 minutes, too, to preserve more of a vibrant green color.

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• Slow Cooker
• 16 Ounce Meal Prep Jars
• Souper Cubes

More Recipes to Love

• Bone Broth Chicken Soup
• 5-Ingredent Chicken Taco Soup
• Roasted Red Pepper and Gouda Soup
• Black Bean Salsa Soup
• Creamy Cashew Carrot Ginger Soup
• 15-Minute Pesto Tortellini Soup
• 3-Ingredient Potato Soup
• Beef and Sweet Potato Chili

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