Minestrone Style Chicken Noodle Soup

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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LightNFluffyMinestrone057

Where To Buy
Servings: 6-8
Prep Time: 15
Cook Time: 40
NoYolks Wavy Noodle

Ingredients

  • 3 cups No Yolks® 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

  1. Heat the olive oil in a large pot over medium-high heat.
  2. Add the onions, carrots, celery, garlic, rosemary, and oregano. Cook, stirring occasionally, until starting to soften, about 3 minutes.
  3. Add the tomato paste and crushed red pepper flakes, and cook, stirring, 1 minute.
  4. Add the diced tomatoes and cook, stirring occasionally, until some of the liquid has evaporated, about 2 minutes.
  5. Add the chicken broth and bring to a simmer. Simmer, stirring occasionally, until the vegetables are almost tender, about 10 minutes.
  6. Add the noodles and beans and simmer until the noodles are tender, about 8 minutes.
  7. Add the spinach and stir until wilted.
  8. Stir in the chicken until heated through, then stir in the parsley and basil.
  9. Top with a drizzle of olive oil and grated Parmesan and serve.
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