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Chicken Minestrone


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Chicken Minestrone


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Chicken Minestrone

A minestrone soup made extra hearty by chicken fillets and kosher breakfast beef.


  • Prep Time : 10 min
  • Cook Time : 50 min
  • Ready Time : 1 hour


8 servings s


  • 1 tablespoon:olive oil
  • 1 lb.:chicken breast fillets, cut into small chunks
  • 1 onion,:sliced
  • 1 teaspoon:minced garlic, crushed
  • 3 to 4 slices:kosher breakfast beef or turkey pastrami, chopped
  • 2 stalks celery,:chopped
  • 1 carrot,:chopped
  • 14 oz.:canned crushed tomatoes, undrained
  • 11 oz.:canned red kidney beans, or canned navy beans, rinsed and drained
  • 3 1/4 cups:water
  • 1 teaspoon:chicken or vegetable bouillon
  • 1/3 cup:small pasta or orzo
  • 2 teaspoons:dried oregano
  • 2 teaspoons:dried parsley or dill



  1. Heat oil in stock pot, add the chicken, onion, garlic and breakfast beef. Next, cook for about 4 minutes, stirring, until chicken is almost cooked. Add celery and carrot and stir over heat 5 minutes.
  2. Add tomatoes, beans, water, boullion and pasta and next 4 ingredients.
  3. Bring to a boil and simmer, uncovered, about 30 minutes, stirring occasionally, until minestrone is slightly thickened. Stir in oregano and parsley and simmer an additional 5 minutes.

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