"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!" — MOMOMANY
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uncooked orzo pasta
1 (11 ounce) can
whole kernel corn, undrained
1 (15 ounce) can
artichoke hearts, drained
cooked chicken meat
fresh mushrooms, quartered
freshly ground black pepper
crushed red pepper flakes
1 (10 ounce) package
1 (14.5 ounce) can
diced tomatoes, drained
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.
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.
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.
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!
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!
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.
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.
Very good and very easy. This made a ton! I froze a majority of it for another dinner. I followed the recipe as is and it is a very hearty, filling soup. Some crusty bread is all you would need to go with it!
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken and Artichoke Minestrone
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 250
** Calories from Fat: 69
This simple Italian-inspired meal is ready in less than 45 minutes.
See how to make Greek-style pasta with chicken and artichokes.
Chicken breasts are simmered in a spicy tomato and basil sauce.