Chicken minstrone

Author: 5/15
Minestrone au poulet
Preparation 15
Baking 45
Portions 6 to 8
Freezing No


  • 1/2 package of 250 gr (1 1/2 cup) of Les Cultures de chez nous sliced leeks
  • 1 onion
  • 1 carrots
  • 3 celery branches
  • 2 zucchinis
  • 3 potatoes
  • 4 canned tomatoes
  • 30 ml (2 tablespoons) of olive oil
  • 2 liters (8 cups) of chicken broth
  • 4 chicken thighs without skin
  • 1 thyme branch
  • 1 rosemary branch
  • 1 Bay leef
  • Salt and pepper up to taste
  • 10 ml (2 teaspoons) of chopped garlic
  • 45 ml (3 tablespoons) of minced basil
  • 1 can of white beans of 540 ml, drained
  • 60 ml (4 tablespoons) of grated parmesan cheese
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  • Dice vegetables.
  • In a casserole, heat oil and add leeks, onion, carrots and celery. Cook for two to three minutes.
  • Pour chicken broth.
  • Add chicken thighs, herbs and seasoning.
  • Bring to a boil and simmer for ten minutes at medium heat.
  • Add vegetables left, garlic, basil and beans.
  • Simmer for 20 to 30 minutes, until chicken is cooked.
  • Remove thighs from broth and remove bones.
  • Throw thyme and rosemary branches, and also the Bay leaf.
  • Chop flesh into chunks and set back into the soup.
  • When serving, spread with parmesan.

Chef's notes

A chicken minestrone? Purist will say a real traditional minestrone soup doesn't contains chicken. Sure! But why not are a small change? The minestrone plus few good chicken chunks is consistent and ideal at the end of a day outside or in winter. To make a meal soup even more delicious, our chef suggest to add Savou cabbage (kale), rice or Italian pastas like orzo. Buon appetito!