Roasted Chicken Minestrone Soup
This Roasted Chicken Minestrone Soup recipe is comfort food defined with luscious broth, hearty chicken and beans, pasta, and loads of veggies.
Ingredients
- 1 tbsp olive oil
- 8 medium chicken thighs, skin on / bone in
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 small onion, chopped
- 3 stalks (ribs) celery
- 3 medium carrots, peeled and chopped
- 3 cloves garlic, peeled and minced
- 2 dried or fresh bay leaves
- 6 sprigs oregano (sub w/ 1 tbsp dried)
- 12 medium fresh basil leaves (sub w/ 2 tbsp dried)
- 1 tbsp tomato paste
- 28 oz canned diced tomatoes
- 5 cups water
- 14 oz can navy beans
- 1 cup small tubed pasta
- 1/4 cup Finely grated parmesan to serve (optional)
Instructions
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Preheat oven to 400° F.
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Heat olive oil over medium-high heat in a large dutch oven or large casserole dish (any dish that is large and ovenproof).
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Sprinkle both sides of chicken thighs with salt and pepper. Place chicken skin side down and cook until well browned, approximately 5-7 minutes per side. Remove from pan and set aside . This may need to be done in 2-3 batches depending on the size of your pan.
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Add onion, celery, carrots and garlic. Season with salt and pepper. Cook, stirring occasionally for 5-7 minutes, or until starting to soften. Add tomato paste and cook, stirring the entire time, until paste is coating vegetables. Add bay leaves, oregano, basil, diced tomatoes, chicken stock, beans and pasta. Bring to a boil and return chicken to pot, skin-side up and place in oven*.
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Cook for 15-20 minutes or until the chicken is cooked through.
Recipe Notes
* If you'd prefer the soup can be returned to a simmer with a lid on for 20-30 minutes instead of using the oven.