A hearty and flavorful minestrone soup with chicken and artichokes

This chicken and artichoke minestrone soup is a delicious twist on the classic Italian dish. Packed with protein from the chicken, fiber from the vegetables, and a rich broth, this soup is perfect for a cozy night in. Serve with crusty bread for a complete meal.

Ingredients

• 1 lb boneless, skinless chicken breasts, diced
• 1 can (14 oz) artichoke hearts, drained and chopped
• 1 onion, diced
• 2 carrots, diced
• 2 stalks celery, diced
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 6 cups chicken broth
• 1 cup small pasta (such as ditalini)
• 1 tsp dried basil
• 1 tsp dried oregano
• Salt and pepper to taste
• Grated Parmesan cheese for serving

Directions

1. In a large pot, heat olive oil over medium heat. Add the diced chicken and cook until browned, about 5 minutes.
2. Add the onion, carrots, celery, and garlic. Cook until the vegetables are softened, about 5 minutes.
3. Stir in the diced tomatoes, artichoke hearts, chicken broth, basil, oregano, salt, and pepper. Bring to a boil.
4. Reduce heat to low and simmer for 20 minutes.
5. Add the pasta and cook until al dente, about 10 minutes.
6. Taste and adjust seasonings as needed.
7. Serve hot with a sprinkle of grated Parmesan cheese on top.

Interesting Facts