Alex Guarnaschelli’s Quickie Chicken Minestrone | Food Network

Cook along with Alex as she adds protein to traditional minestrone soup with quick-cooking chicken breasts!
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Quickie Chicken Minestrone
RECIPE COURTESY OF ALEX GUARNASCHELLI
Level: Easy
Total: 40 min
Active: 35 min
Yield: 3 to 4 servings

Ingredients

3 tablespoons extra-virgin olive oil
6 scallions, thinly sliced, green and white parts both
2 medium carrots, peeled, cut into 1/4-inch-thick rounds
3 large cloves garlic, thinly sliced
1/2 pound white mushrooms, cleaned and quartered
Kosher salt
1 teaspoon dried oregano
3 cups chicken stock
One 14-ounce can crushed tomatoes
Four 6-ounce skinless boneless chicken breasts (1 1/2 pounds total)
3/4 cup elbow macaroni
1 bunch (6 to 8 stems) fresh basil, leaves picked
1/2 cup finely grated Parmesan cheese

Directions

Start the soup: Heat a large soup pot over medium heat. Add the olive oil, scallions, carrots, garlic and mushrooms and season with salt and the oregano. Cook over medium high heat, stirring with a wooden spoon, until the vegetables become tender, 8 to 10 minutes. Add the chicken stock and tomatoes, bring to a simmer and cook for 5 minutes so the tomatoes lose their raw taste.

Cook the chicken and pasta: Season the chicken breasts with salt on all sides. Lower the heat and add the chicken breasts and elbow macaroni. Simmer until the pasta cooks and the chicken breasts are cooked through and register 160 degrees F on a meat thermometer, 8 to 10 minutes.

Finish: Turn off the heat. Using a slotted spoon, remove the chicken and transfer to a flat surface. Put a fork in each piece of chicken to hold it in place and avoid touching the hot meat with your hands as you cut. Slice the chicken into small pieces and add it back into the soup. Allow the soup to "stand" on the stove for 5 minutes before serving. Taste for seasoning. Stir in the basil and cheese.

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Alex Guarnaschelli’s Quickie Chicken Minestrone | Food Network

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