Chicken And Chorizo Minestrone Recipe

Cooking Directions

• STEP 1.In a large pot, heat olive oil over medium heat. Add diced chorizo and cook until crispy.
• STEP 2.Add chopped onion, carrots, and celery to the pot. Cook until vegetables are softened.
• STEP 3.Add minced garlic, dried oregano, and dried thyme. Cook for another minute.
• STEP 4.Add diced chicken breast and cook until browned.
• STEP 5.Pour in chicken broth and crushed tomatoes. Bring to a boil, then reduce heat and simmer for 20 minutes.
• STEP 6.Add cannellini beans and pasta to the pot. Cook until pasta is al dente.
• STEP 7.Season with salt and pepper to taste. Serve hot with crusty bread.
• STEP 8.Cooking Tips: For extra flavor, you can use homemade chicken broth. If you prefer a spicier soup, add a pinch of red pepper flakes. This soup can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.
• STEP 9.Storage and Serving: This Chicken and Chorizo Minestrone is best served hot. It can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Cooking Tips

• For extra flavor, you can use homemade chicken broth.
• If you prefer a spicier soup, add a pinch of red pepper flakes.

Storage and Serving

• This Chicken and Chorizo Minestrone is best served hot.
• It can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat gently on the stovetop before serving.