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Nutrition info

AmountPer 301 g serving
  • Calories190
  • Protein13 g
  • Fat5 g
  • Saturated fat1 g
  • Carbohydrates23 g
  • Fibre4 g
  • Sugars5 g
  • Cholesterol20 mg
  • Sodium530 mg
% Daily ValuePer 301 g serving
  • Potassium450
  • Calcium50
  • Iron1
  • Vitamin A
  • Vitamin C
  • Vitamin B6
  • Vitamin B12
  • Folate
  • Magnesium
  • Zinc
Food prep tip

Parmesan Infused Summer Minestrone Soup with Shredded Chicken and Orzo

  • Soups & Stews
  • Celebrate Chicken
  • Cooked Chicken
  • Whole
Prepping45min
Cooking20min
Restingmin
  • Servings4
Nutrition informationThis recipe contains 13 gr protein

Ingredients

Showing ingredients in imperial

Chicken part(s)

Step by step

1
Heat 1 tbsp of olive oil in a large, thick-bottomed pot on medium high. Add the diced onion, leeks, celery, and carrots.
2
Sweat for 8 to 10 minutes until softened, lowering the heat to medium to prevent browning.
3
Add the minced garlic and cook for a minute.
4
Add the chicken stock, bay leaf and thyme. Increase heat to bring to a simmer, then add the zucchini, green beans and Parmesan rind.
5
Heat to boiling and then lower the heat to maintain a steady simmer.
6
Cook for 10 minutes until the vegetables are cooked through. Remove the bay leaf and parmesan chunk.
7
Stir in white beans, cooked orzo, tomato and shredded chicken. Heat to warm through.
8
Ladle hot soup into bowls and garnish with freshly grated Parmesan and basil or parsley.