Chicken Minestrone Stew

Chicken Minestrone Stew

with Ditalini and Fresh Basil

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An Italian classic. Warming and filling minestrone soup gets an upgrade with shredded roast chicken. A final flourish of shredded parm is the perfect finishing touch to this hearty and warm weeknight meal.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyEasy

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

680 g

Chicken Thighs

170 g

Green Beans

1 box

Crushed Tomatoes

12 g


14 g


85 g

Ditalini Pasta

(ContainsEgg/Oeuf, Wheat/Blé)

170 g


113 g

Baby Spinach

2 unit

Chicken Broth Concentrate

50 g


¼ cup

Parmesan Cheese


2 tbsp

Italian Seasoning


1 tbsp

Soy Sauce

(ContainsWheat/Blé, Sulphites/Sulfite, Soy/Soja)

Not included in your delivery

1 tsp


2 tbsp



Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories509 kcal
Fat24 g
Saturated Fat6 g
Carbohydrate30 g
Sugar6 g
Dietary Fiber4 g
Protein43 g
Cholesterol137 mg
Sodium856 mg
Utensilsarrow down iconarrow down icon
Garlic Press
Paper Towel
Large Pot
Baking Sheet
Measuring Spoons
Measuring Cups
Instructionsarrow up iconarrow up icon
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Preheat the oven to 425°F (to finish cooking chicken). Start prepping when oven comes up to temperature! In Step 4, scraping up the browned chicken bits from the bottom of the pot adds loads of extra flavour to your stew!

Wash and dry all produce.* Peel, then finely chop shallots into 1/4-inch pieces. Peel, then mince or grate garlic. Peel, then cut carrots into 1/4-inch pieces. Trim beans if needed, then cut into 1-inch pieces. Thinly slice basil. Pat chicken dry with paper towel, then season with salt and pepper.


Heat a large pot over medium-high heat. When pot is hot, add 1 tbsp oil, then chicken. Sear until golden-brown, 2-3 min per side. Remove the pot from heat and transfer chicken to a baking sheet. Roast chicken in the middle of the oven, until cooked through 10-12 min. (TIP: Cook to a min. internal temp. of 74°C/165°F, as size may vary.**)


Meanwhile, heat the same pot over medium-high heat. When the pot is hot, add another 1 tbsp oil, then shallots, carrots, beans and 1 tsp sugar. Season with salt and pepper. Cook, stirring often, scraping any brown bits from the bottom of the pot, until carrots are tender-crisp, 2-3 min.


Add garlic to pot with veggies. Cook, stirring often, until fragrant, 1 min. Add Italian seasoning, broth concentrates, crushed tomatoes, soy sauce and 3 cups water. Stir together. Cover and bring to a boil over high heat. Once boiling, add ditalini pasta and reduce heat to medium. Cook, still covered, stirring occasionally, scraping up any browned bits from bottom of pot, until pasta is tender, 10-12 min.


When chicken is cooked through, use two forks and shred chicken into smaller pieces on the baking sheet. (NOTE: If desired, transfer the chicken to a medium bowl before shredding!) Add spinach, chicken and any juices from the baking sheet to the pot with ditalini mixture. Season with salt and pepper. Cook, stirring together, until spinach wilts, 1 min.


Divide minestrone stew between bowls. Sprinkle over Parmesan and basil.