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

  1. 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.
  2. Add sweet potato, zucchini, beans and stock. Cover and simmer on low for 12 minutes until sweet potatoes are tender.
  3. Add chicken, broccoli and pasta. Simmer until chicken is cooked approximately 12 minutes.
  4. 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.

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