Crockpot Chicken Minestrone Soup
This hearty, healthy Crockpot Chicken Minestrone Soup is the perfect easy dinner for busy families! It’s packed with vegetables, chicken, beans, and pasta—everything you need for a cozy, comforting meal. Toss it all in the crockpot and let it do the work for you. Plus, it’s a total crowd-pleaser for kids and adults alike.
Servings 6
Equipment
Ingredients
- 2 boneless, skinless chicken breasts or thighs
- 2 carrots , peeled and sliced
- 2 stalks celery , chopped
- 1 zucchini , chopped
- 1 can diced tomatoes 14.5 oz
- 1 can white beans 15 oz, drained and rinsed
- 1 can red kidney beans 15 oz, drained and rinsed
- 1 cup frozen corn
- 4 cups chicken broth low-sodium
- 3 cloves garlic , minced or 1 tsp garlic powder
- 1 tbsp Italian seasoning
- 2 bay leaves
- 1 cup small pasta elbow macaroni, shells, etc.
- Parmesan cheese , for garnish
- 2 tbsp olive oil
- Salt to taste
- Black Pepper to taste
Instructions
Prep Veggies:
- Chop the carrots, celery, zucchini, and garlic.
Dump Everything in Crockpot:
- Add chicken, veggies, beans, corn, diced tomatoes, garlic, Italian seasoning, and bay leaves. Pour in chicken broth and season with salt and pepper.
Set & Cook:
- Cover and cook on low for 6-8 hours (or high for 4 hours). If using frozen chicken, shred it at the 6-hour mark and return it to the soup.
Add Pasta:
- 30 minutes before serving, add pasta to the crockpot. Let it cook until tender.
Taste & Adjust:
- Season with more salt, pepper, or Italian seasoning as needed.
Serve:
- Ladle into bowls, top with parmesan cheese, and enjoy!
Notes
- Freezer-Friendly: Store leftovers in an airtight container for up to 4 days in the fridge, or freeze for up to 3 months!
- Customization Tip: Add spinach or kale for extra greens, or swap out the pasta for rice if you prefer.