jill's chicken vegetable minestrone
This was one of our founding recipes and a top seller at the farmers market!
2 tbsp. olive oil
2 garlic cloves, minced
1 medium onion, diced
2 carrots, peeled and sliced
1 cup mushrooms, peeled and sliced
1 small sweet potato, peeled and diced
1 small zucchini, sliced and quartered
5 ½ cups low sodium chicken or vegetable stock
1 cup chickpeas, drained and rinsed
3 skinless, boneless chicken breasts, diced (approx. 9 oz.)
1 cup broccoli, chopped
1/3 cup small pasta
2 tbsp. fresh parsley, chopped
- In a large non-stick saucepan, heat oil and sauté garlic, onions and carrots until tender, approximately 7 minutes. Add mushrooms and sauté an additional 4 minutes.
- Add sweet potato, zucchini, beans and stock. Cover and simmer on low for 12 minutes until sweet potatoes are tender.
- Add chicken, broccoli and pasta. Simmer until chicken is cooked approximately 12 minutes.
- Garnish with parsley and serve.
To make this dish baby friendly, remove ½ cup of soup and pulse in mini processor until chunky consistency is reached. Cool and serve.