Hearty Chicken Minestrone Soup

• Olive Oil: Just 1 tablespoon is enough to build the flavour base for the whole soup. Since this recipe leans brothy instead of rich and creamy, a good olive oil adds body without making the soup feel greasy.
• Onion: One small diced onion creates that classic savoury soup foundation alongside the carrots and celery. Yellow onion works best here because it softens beautifully and adds sweetness as it cooks. White onion is totally fine too, but red onion tends to taste a little too sharp in this kind of broth.
• Carrots: Add subtle sweetness and a little texture that balances the acidity from the tomatoes and lemon juice. Slice them fairly evenly so they soften at the same rate.
• Celery: Gives the broth that classic slow-simmered soup flavour without overpowering everything else. Don’t skip it unless you absolutely have to. Even people who “don’t like celery” usually love what it does in soups like this.
• Garlic: Three cloves gives the broth plenty of flavour without turning the soup garlicky. Fresh garlic really is worth it here since the flavour sits right in the background of every spoonful. Jarred garlic works in a pinch, but reduce it slightly since it can taste harsher.
• Cooked Shredded Chicken: You’ll need 3 cups cooked shredded chicken, which is roughly one small rotisserie chicken or about 1 to 1½ pounds cooked chicken breast. This is what really makes the soup feel hearty and filling without making it heavy. I love using my easy instant pot shredded chicken recipe because it stays juicy and shreds beautifully into the broth.
• Chicken Broth: Keeps this soup firmly in brothy minestrone territory instead of turning it into a thick stew. Use a good-quality low sodium chicken broth if possible so you can control the salt yourself at the end. Vegetable broth also works well in this recipe.
• Canned Diced Tomatoes: Gives the broth richness and body without overpowering the vegetables. If you only have crushed tomatoes, reduce the amount slightly or the soup can become too thick.
• White Beans: Adds creaminess and extra staying power without making the soup feel overly heavy. Cannellini beans are my favourite because they hold their shape well, but navy beans or great northern beans also work nicely. Make sure to rinse and drain them well so the broth stays clean instead of cloudy.
• Zucchini: Keeps the soup feeling fresh and vegetable-forward while soaking up all that tomatoey broth. Chop it into bite-sized pieces so it softens quickly without disappearing into the soup. If your zucchini is especially large, scrape out some of the seedy center first to avoid extra water in the broth.
• Green Beans: Add texture and a little snap that keeps the soup from feeling too soft all the way through. Fresh works best, but frozen green beans are completely fine here too. No need to thaw them first.
• Spinach or Kale: Fresh spinach melts right into the soup and keeps things quick and weeknight-friendly. Kale gives the soup a heartier texture and holds up better for leftovers.
• Small Pasta: About ¾ cup small pasta is the sweet spot here. Enough to make the soup satisfying without soaking up all the broth. Ditalini, cavatappi, small shells, or elbow macaroni all work well.
• Italian Seasoning: Ties the whole soup together with cozy herby flavour without needing a long list of spices. Homemade Italian seasoning tastes even better here.
• Lemon Juice: Completely wakes up the broth and keeps the soup from tasting flat or overly rich. Don’t skip it. It’s the little finishing touch that makes the whole pot taste brighter and fresher.
• Parmesan Cheese: A shower of freshly grated parmesan on top adds salty richness and makes the broth taste even cozier. Freshly grated melts much better than the pre-shredded stuff in tubs. If you happen to have a parmesan rind hanging around, toss it into the pot while the soup simmers for even more flavour.

Find the full ingredient list and exact measurements in the recipe card below.