Chicken Vegetable Minestra

Serves 4-6

Ingredients for broth:

8 cups of water

2 large chicken breasts

1 1/2 tablespoons kosher sea salt

Instructions for broth:

Add salt and chicken to the water. Place stove on medium heat and bring to a boil.  Boil until the 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 tablespoons olive oil

1/2 yellow onion, chopped

5 carrots, chopped into bite-sized pieces

2 celery stalks, chopped

1 teaspoon kosher sea salt

10 to 12 baby potatoes, cut into quarters

1 teaspoon Stella's Table Marinara Sea Salt

8 ounce mushrooms

1 zucchini (can use yellow squash or combination of both), chopped

1/2 teaspoon Stella's Table Lemon Garlic Sea Salt

Instructions:

Add 2 tablespoons olive oil to large dutch oven.

Add onions, carrots & celery with 1 teaspoon of salt. 

Sauté over medium heat for 2 to 3 minutes.  

Add potatoes and the Marinara Sea Salt. Stir until all combined.

Meanwhile, in a separate frying pan, add 1 1/2 tablespoons olive oil and the mushrooms. Cook until browned and then add 1/2 teaspoon of Lemon Garlic Sea Salt.   Add to dutch oven when cooked.

Add 1 1/2 tablespoons olive oil to frying pan and add the chopped zucchini. Sauté and once cooked, add to soup mixture in the dutch oven. 

Add the shredded chicken to the soup mixture. Stir until all combined.

Add the broth to the soup mixture and taste for flavor. 

Bring to a boil. Once boiling, reduce to simmer until potatoes and carrots are cooked through. 

Serve with crusty French bread!