Chicken Minestrone

It's soup season, I like to make a pot at least once a week this time of year. It's the perfect lunch, or a lighter dinner. Soup really is so easy, and this Chicken Minestrone uses all the single carrots, handfuls of green beans and whatever bits of vegetables you might have on hand. I made this pot with chicken leg quarters, if you want a quicker recipe use cooked chopped chicken. Try it today!

Chicken Minestrone

2 qts Chicken stock
4 chicken leg quarters, or 2 cups cooked chopped chicken
1/2 onion
1 stalk celery, broken into 2-3 pieces
1 sprig of thyme (optional)

Simmer all ingredients for about an hour, until chicken is tender and cooked through. Remove legs to cool, and any other solids. To the simmering broth add

1 28 oz can diced tomatoes
1 14 oz can northern beans, drained
!-2 carrots, diced
1/2 onion, diced
2 ribs of celery, diced
3/4 c green beans, cut 1/4 to 1/2 inch
1 medium potato, diced
1 bunch Swiss chard, rinsed and chopped
1 tbsp Epicure Marinara seasoning
1 tbsp Epicure minced garlic

Simmer another 45 minutes or so until vegetables are tender. While soup is simmering remove the chicken meat from the bones and chop. Adjust seasoning with salt and pepper. Stir in chicken and warm through. Enjoy!


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