Minestrone Style Chicken Noodle Soup
- Servings: 6-8
- Prep: 15
- Cook Time: 40
Try this delish soup with diced tomatoes, white beans, Italian herbs, and a Parmesan garnish. A Chicken Noodle Soup with a delightful new twist to be tried by you!
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Ingredients
| 3 cups | No Yolks® Extra Broad Noodles |
| 2 Tbsps | olive oil |
| 1 | garlic clove, minced |
| 1 | onion, chopped |
| 2 | celery ribs, chopped |
| 3 | carrot, chopped |
| 1 tsp | fresh rosemary, stemmed and chopped |
| 2 tsps | fresh oregano, chopped |
| 1 Tbsp | tomato paste |
| 1 tsp | crushed red pepper flakes, divided |
| 15 oz | petite diced tomatoes |
| 3 cups | cooked rotisserie chicken meat, shredded |
| 15 oz | cannellini beans, rinsed and drained |
| 4 cups | baby spinach |
| 8 cups | chicken broth |
| 2 Tbsps | flat leaf parsley, chopped |
| 2 Tbsps | fresh basil leaves, chopped |
| 1 Tbsp | freshly grated Parmesan cheese |
Directions
- Heat the olive oil in a large pot over medium-high heat.
- Add the onions, carrots, celery, garlic, rosemary, and oregano. Cook, stirring occasionally, until starting to soften, about 3 minutes.
- Add the tomato paste and crushed red pepper flakes, and cook, stirring, 1 minute.
- Add the diced tomatoes and cook, stirring occasionally, until some of the liquid has evaporated, about 2 minutes.
- Add the chicken broth and bring to a simmer. Simmer, stirring occasionally, until the vegetables are almost tender, about 10 minutes.
- Add the noodles and beans and simmer until the noodles are tender, about 8 minutes.
- Add the spinach and stir until wilted.
- Stir in the chicken until heated through, then stir in the parsley and basil.
- Top with a drizzle of olive oil and grated Parmesan and serve.
