Chicken and Artichoke Minestrone Recipe -
Chicken and Artichoke Minestrone Recipe
  • READY IN 45 mins

Chicken and Artichoke Minestrone

Recipe by  

"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!"

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    15 mins
  • COOK

    30 mins

    45 mins


  1. Bring a large pot of lightly salted water to a boil. Add orzo pasta and cook for 10 minutes or until al dente; drain.
  2. 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.
  3. 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 More Reviews

Most Helpful Positive Review
Jun 04, 2005

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.

Most Helpful Critical Review
Jan 18, 2010

I felt this soup was okay but needed something. I just don't know what and everyone who reviewed seemed to love it as is.

Nov 04, 2005

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.

Feb 18, 2004

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!

Nov 24, 2009

One word: DELICIOUS! I didn't have mushrooms but didn't miss them one bit. I had a can of quartered artichokes which seemed too big so I chopped them up. I didn't want to have soup with huge chunks plus I was 'hiding' them from my husband who says he doesn't like artichokes. Served with some hearty bread and he and I both absolutely loved it even after I fessed up to the ingredients! I used frozen corn and fresh spinach. Can't wait to eat the leftovers already!! Thanks for a great soup recipe that I plan to use regularly!

Feb 02, 2006

It was great! I left out the mushrooms, used cous cous instead of orzo and fresh spinach instead of frozen. It was easy, tasty, and colorful but a bit salty.

May 27, 2009

The soup is even better the second day or third day. I used the fresh spinach and left out about 2 cups of water from the chicken broth. Also added a can of black beans it added a lot of flavor.

Dec 14, 2009

The only thing I did different was add some basil and oregano as another reviewer suggested and I definitely think it needed it. All in all is was very tasty and I will make again. This soup made the house smell fabulous while it was cooking.


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  • Calories
  • 250 kcal
  • 13%
  • Carbohydrates
  • 27.1 g
  • 9%
  • Cholesterol
  • 42 mg
  • 14%
  • Fat
  • 7.7 g
  • 12%
  • Fiber
  • 3.9 g
  • 16%
  • Protein
  • 18 g
  • 36%
  • Sodium
  • 556 mg
  • 22%

* Percent Daily Values are based on a 2,000 calorie diet.

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