This chicken noodle minestrone is a hearty Mediterranean Chicken Minestrone full of noodly goodness. This Nutritionally Balanced, High-Fiber, Dairy-Free soup is so full of decadent rich flavor, you’ll never guess it’s good for you!
Warm noodly soup is always welcome on a cold, rainy, very windy day like this. I love a good hearty soup! Nothing better than soup with crusty homemade dinner rolls or french bread for dipping. Yummy!
This blog is full of lots of different kinds of soups and bread and over time, many more will be added. You can count on it. I wanted to make a rich minestrone today with a flavorful soup base of marinara sauce with sundried tomatoes, garden fresh veggies and bacon!
Comfort Food is Welcome Anytime!
I love to add bacon into a lot of my recipes. My grandma taught me that. The flavor a little bacon can add is amazing really. We found a good local company here that has natural bacon that is free of the nasty chemicals we shouldn’t eat. That makes me feel great about cooking with bacon again after decades when we would not touch it due to the icky chemicals in it!
I had planned to make a bread to go with this marvelous meal. Wouldn’t you know it? We lost power in our gusty wind storm so no bread today! Fortunately, I made the soup early and it stands alone quite well!
Recipe notes on chicken Noodle Minestrone:
Making this soup was an adventure for me. I had a concept I wanted; a flavor I could almost taste in my mind. I focused on that flavor and eventually I found it.
As usual, I started by digging around in my fridge and cupboards and pulling out possibilities. Turns out I am well stocked with soup making ingredients.
How to make Chicken Noodle Minestrone:
- We begin with an organic boneless, skinless chicken breast and natural, minimally processed bacon with no bad chemicals. Cook them together with bruschetta or Italian seasonings for a gorgeous full richly flavored meat.
- Put a large soup pot on the stove on low while the chicken and bacon are cooking and pour together the chicken broth and marinara sauce. Meanwhile chop your veggies!
- Add the chopped veggies and cooked meats into the soup base and stir in the sun dried tomatoes and seasonings. Now add water until you like the consistency. Cook about a half hour until the veggies are firmly soft.
- Now add the noodles and cook another half hour until they are done.
- Garnish with balsamic vinegar as desired
Fat 11 g
Carbs 45 g
Protein 17 g
- 2 Tablespoons coconut oil
- 1 6 oz. skinless chicken breast
- 6 strips bacon
- 1 can black beans
- 1 can garbano beans
- 4 cups chicken broth
- 4 cups marinara sauce, I'm using homemade. Use whatever brand you prefer, or make a batch of mine
- 2 Tablespoons Balsamic vinegar
- 1 cup sun dried tomatoes
- 4 large clove garlic-minced and pressed
- 1 celery heart
- 2 peppers
- 1 parsnip
- 1 kohlrabi
- 1 large carrot
- 10 oz. noodles, I'm using shell noodles, any type will do so long as it's strong enough not to dissolve in the soup
- 2 Tablespoons brushetta or Italian seasonings
- 1 Tablespoon rosemary
- 2 Bay leaves
- water as needed
- Set a skillet on the stove on medium low. melt the coconut oil with 1 Tablespoon bruschetta seasoning. Chop the chicken into cubes and add to the melted oil and seasonings. Chop the bacon into 1/2 inch pieces and add to the chicken. Cover and cook until cooked through.
- Chop all the vegetables into small pieces.
- Set a large soup pot on the stove on low.
- Pour the chicken broth and Marinara sauce into the pot and whisk together.
- Add the chopped vegetables, sun dried tomatoes and cooked chicken and bacon and stir.
- Add the spices and set the timer for 30 minutes.
- After 30 minutes, Check the soup.
- When the vegetables are firmly soft, add the noodles. Add water until the noodles can cook and not make the soup too dry, to taste. The noodles will continue to suck up the water, even after the soup is done so be ready to add more water as you prefer.
Amount Per Serving:Calories: 338