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Chicken minestrone soup


  • 200g pumpkin
  • 2 zucchini
  • 2 carrots
  • 1 onion
  • 1 leek
  • 1 celery stick
  • 1 potato
  • 1 chicken breast
  • 1 litre chicken stock (KNORR)
  • 1 x 420g tin borlotti beans
  • 1 tbsp butter
  • Parsley, rosemary and thyme
  • 2 tbsp grated Parmesan cheese (GALBANI)


Wash, peel and chop all of the vegetables into small cubes. Melt the butter in a deep pan over moderate heat, and then add in the prepared vegetables, together with the chopped herbs. Cut the chicken breast into small pieces and add to the vegetables in the pan. Season well with salt and pepper, pour over the chicken stock and bring to the boil. Reduce the heat and gently simmer for approximately 30 minutes. Finally, stir in the beans and heat for just 2 more minutes. Serve the chicken minestrone with fresh bread and sprinkled with some grated Parmesan cheese.

Suggested accompanying wine: Pjazza Regina White I.G.T. Maltese Islands

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