This Olive Garden minestrone soup is loaded with vegetables, beans and pasta in a tomato broth. It's a copycat of the restaurant version that tastes even better than the original recipe! Soup Recipes | Soup Recipes Healthy | Soup Recipes Slow Cooker | Soup Recipes Easy | Soup Recipes With Ground Beef | Soup Recipes Vegetarian | Soup | Soup Healthy
Prep time: Cook time: Total time:
Yield: 2 Servings
Ingredients: 1 1/2 lbs boneless, skinless chicken thighs 1 tablespoon dried italian seasoning 1 small yellow onion, diced 3 large carrots, peeled and diced 3 celery ribs, diced Check below.
Instructions:
Step one. Pat chicken thighs dry with a paper towel. Season both sides of each thigh liberally with salt, pepper, and Italian seasoning.
After that, Heat 1 tablespoon olive oil in a dutch oven or large stew pot over medium high heat. Add the chicken and cover the pot with a lid. Cook for 5-7 minutes until golden brown on bottom, remove lid and flip chicken thighs over. Cook for another 5-7 minutes, covered with lid, again until golden brown and cooked through (temperature reaches 165˚F). Remove to a bowl, shred with two forks, and set aside.
Next, Drain excess fat out of pan, and when back on heat, pour half of the wine into the pan. Deglaze the pan by scraping the browned bits off the bottom of the pan (keeping it in the pan!).
