Chicken Vegetable Minestra

Chicken Vegetable Minestra

Chicken Vegetable Minestra

Serves 4-6

Ingredients for broth:

  • 8 cups of water
  • 2 large chicken breasts
  • 1 1/2 Tbsp kosher sea salt

Add salt and chicken to the water.  Place stove on medium heat and bring to a boil.  Boil until chicken is cooked through.  Remove the chicken and save the broth.  Skim the broth and save.  Shred the chicken using 2 forks. 

Ingredients for minestra

  • 8 Tbsp olive oil
  • 1/2 yellow onion, chopped
  • 5 carrots, chopped into bite-sized pieces
  • 2 celery stalks, chopped
  • 1 tsp kosher sea salt
  • 10 to 12 baby potatoes, cut into quarters
  • 1 tsp Stella's Table Marinara Sea Salt
  • 8 oz mushrooms
  • 1 zucchini (can use yellow squash or combination of both), chopped
  • 1/2 tsp Stella's Table Lemon Garlic Sea Salt

Instructions:

  1. Add 2 tbsp olive oil to large dutch oven.
  2. Add onions, carrots & celery with 1 tsp salt. 
  3. Sauté over medium heat - 2 to 3 minutes.  
  4. Add potatoes and Marinara Sea Salt.  Stir until all combined.
  5. Meanwhile, in a separate frying pan, add 1 1/2 tbsp olive oil and the mushrooms.  Cook until browned and then add 1/2 tsp Lemon Garlic Sea Salt.   Add to dutch oven when cooked.
  6. Add 1 1/2 tbsp olive oil to frying pan and the chopped zucchini.  Sauté and once cooked, add to soup mixture in the dutch oven. 
  7. Add the shredded chicken to the soup mixture.  Stir until all combined.
  8. Add the broth to the soup mixture. 
  9. Taste for flavor. 
  10. Bring to a boil.  Once boiling, reduce to simmer until potatoes and carrots are cooked through. 

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