Parmesan Infused Summer Minestrone Soup with Shredded Chicken and Orzo
- Soups & Stews
- Celebrate Chicken
- Cooked Chicken
- Whole

Prepping45min
Cooking20min
Resting—min
- 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.