Chicken and artichoke minestrone

    Chicken and artichoke minestrone


    49 people made this

    About this recipe: This hearty soup is a great for those cold winter evenings. Serve with freshly grated Pecorino cheese and warm crusty bread.

    Serves: 12 

    • 2 tablespoons olive oil
    • 1 onion, chopped
    • 4 cloves garlic, chopped
    • 2L (3 1/4 pints) chicken stock
    • 7 tablespoons dry sherry
    • 200g (7 oz) uncooked stellette soup pasta, such as De Cecco
    • 1 (340g) tin sweetcorn, undrained
    • 1 (390g) tin artichoke hearts, drained
    • 500g (1 1/4 lb) cooked chicken meat
    • 10 large fresh mushrooms, quartered
    • 1/2 teaspoon salt
    • 1/2 teaspoon freshly ground black pepper
    • pinch cayenne pepper
    • 285g (10 oz) frozen spinach
    • 1 (400g) tin chopped tomatoes, drained

    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. In a large saucepan over medium heat, heat the olive oil and sauté the onion and garlic until tender. Pour in the chicken stock and sherry, and mix in pasta, corn, artichokes, cooked chicken and mushrooms. Season with salt, pepper and cayenne pepper. Cook and stir until heated through and pasta is tender, about 10 minutes.
    2. Mix the spinach and tomatoes into the saucepan. Continue to cook and stir about 10 minutes, until blended and heated through.


    If you can't find stellette, use any other small pasta shape or even short grain rice.

    Recently viewed

    Reviews (0)

    Write a review

    Click on stars to rate