Artichoke Minestrone with Chicken

    40 minutes

    This hearty, quick soup is a great for those cold winter evenings. Serve with freshly grated Parmesan cheese and warm crusty bread.

    50 people made this

    Serves: 12 

    • 2 tablespoons olive oil
    • 1 onion, chopped
    • 4 cloves garlic, chopped
    • 2 litres chicken stock
    • 140ml dry sherry
    • 200g uncooked soup pasta, or any small pasta
    • 350g corn kernels – tinned, frozen or fresh
    • 1 tin (400g) artichoke hearts, drained
    • 500g cooked chicken meat
    • 10 large fresh mushrooms, quartered
    • 1/2 teaspoon salt
    • 1/2 teaspoon freshly ground black pepper
    • pinch cayenne pepper
    • 250g frozen spinach
    • 1 (400g) tin diced tomatoes, drained

    Preparation: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.

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    Reviews in English (42)


    Altered ingredient amounts. 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 capsicumflakes & 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.  -  29 Sep 2008


    Used different ingredients. 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 colourful but a bit salty.  -  29 Sep 2008


    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!  -  29 Sep 2008