Chicken and Artichoke Minestrone

SUBMITTED BY: MOMOMANY

"This hearty soup is a great 'warm you upper' for a cold winter night! Served with fresh grated Romano cheese and oven warm Italian bread, it's a hit any night of the week. Mangia!"

PREP TIME	15 Min
COOK TIME	30 Min
READY IN	45 Min

SERVINGS & SCALING

Original recipe yield: 12 servings

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INGREDIENTS

1 cup uncooked orzo pasta
2 tablespoons olive oil
1 onion, chopped
4 cloves garlic, chopped
2 quarts chicken broth
1/2 cup dry sherry
1 (11 ounce) can whole kernel corn, undrained
1 (15 ounce) can artichoke hearts, drained
4 cups cooked chicken meat
10 large fresh mushrooms, quartered
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 teaspoon crushed red pepper flakes
1 (10 ounce) package frozen spinach
1 (14.5 ounce) can diced tomatoes, drained

READ REVIEWS (19)

DIRECTIONS

Bring a large pot of lightly salted water to a boil. Add orzo pasta and cook for 10 minutes or until al dente; drain.
In a large saucepan over medium heat, heat the olive oil and saute the onion and garlic until tender. Pour in the chicken broth and sherry, and mix in corn with liquid, artichokes, cooked chicken, and mushrooms. Season with salt, pepper, and red pepper. Cook and stir until heated through, about 10 minutes.
Mix the spinach, tomatoes, and cooked orzo into the saucepan. Continue to cook and stir about 10 minutes, until blended and heated through.

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REVIEWS

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Reviewed on Feb. 18, 2004 by lovemykitchen

Love it! This soup is great for our cold winters!! I has just the right zip in the flavoring ...I even like a little tobasco sauce dotted inmy bowl. MMMMmmmm! I had leftover chicken to use up and keep most if the other ingredients on hand so I made it almost exactly as stated (no corn). My family loved it. Thanks momomany!

5 users found this review helpful

Reviewed on Nov. 4, 2005 by Jides

This soup is soooo flavorful, the sherry makes a huge difference in the flavor so don't leave it out or use the cheap stuff. I made it exactly how it is written but will add an extra can of corn next time (and there will be a next time) cause my family liked the texture and sweetness the corn gave the soup.

4 users found this review helpful

Reviewed on Jun. 4, 2005 by FBA

I really enjoyed this soup & will make it again. The only reason I'm giving it 4 stars instead of 5 is that I only used 1/4 tsp. red pepper flakes & it was spicy enough for my family. I think 3/4 tsp. would have been way too spicy for us. I used frozen corn, 6 oz. bag of fresh baby spinach, and substitued 15 oz. of crushed tomatoes as I prefer this to the diced ones. I also cut up some left over cooked whole wheat angel hair pasta which I added when heating it up. As minestrone usually has some beans in it, I'll probably add some cannellini or navy beans to the soup the next time, either in addition to or instead of the chicken.

4 users found this review helpful

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NUTRITION INFORMATION

Servings Per Recipe: 12

Amount Per Serving

Calories: 262

Total Fat: 8.9g
Cholesterol: 42mg
Sodium: 1197mg
Total Carbs: 26.7g
Dietary Fiber: 3.8g
Protein: 18.6g

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