Prepare in addition to Alex as she includes protein to traditional minestrone soup with quick-cooking chicken breasts!
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Quickie Chicken Minestrone
RECIPE THANKS TO ALEX GUARNASCHELLI
Level: Easy
Overall: 40 minutes
Active: 35 min
Yield: 3 to 4 servings

Active ingredients

3 tablespoons extra-virgin olive oil
6 scallions, very finely sliced, green and white parts both
2 medium carrots, peeled, cut into 1/4-inch-thick rounds
3 large cloves garlic, thinly sliced
1/2 pound white mushrooms, cleaned and quartered
Kosher salt
1 teaspoon dried oregano
3 cups chicken stock
One 14-ounce can crushed tomatoes
4 6-ounce skinless boneless chicken breasts (1 1/2 pounds overall).
3/4 cup elbow macaroni.
1 lot (6 to 8 stems) fresh basil, leaves picked.
1/2 cup finely grated Parmesan cheese.

Directions.

Start the soup: Heat a big soup pot over medium heat. Add the olive oil, scallions, carrots, garlic and mushrooms and season with salt and the oregano. Prepare over medium high heat, stirring with a wooden spoon, up until the vegetables become tender, 8 to 10 minutes. Include the chicken stock and tomatoes, bring to a simmer and cook for 5 minutes so the tomatoes lose their raw taste.

Cook the chicken and pasta: Season the chicken breasts with salt on all sides. Lower the heat and add the chicken breasts and elbow macaroni. Simmer up until the pasta cooks and the chicken breasts are prepared through and register 160 degrees F on a meat thermometer, 8 to 10 minutes.

Finish: Shut off the heat. Using a slotted spoon, remove the chicken and transfer to a flat surface area. Put a fork in each piece of chicken to hold it in place and avoid touching the hot meat with your hands as you cut. Slice the chicken into little pieces and include it back into the soup. Permit the soup to "stand" on the stove for 5 minutes before serving. Taste for seasoning. Stir in the basil and cheese.

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Alex Guarnaschelli's Quickie Chicken Minestrone|Food Network.