Ingredients

The following ingredients have 8 Servings
  • 1 1/4 pounds boneless, skinless chicken breast
  • 2 tablespoons olive oil
  • 1 large onion, (peeled and chopped)
  • 6 cloves garlic, (minced)
  • 8 ounces button mushrooms, (sliced)
  • 2 carrots, (sliced)
  • 6 cups chicken broth
  • 6 cups water
  • 2 cans fire roasted diced tomatoes ((15-ounce cans))
  • 1/2 cup red wine
  • 2 tablespoons dried Italian seasoning
  • 1 small zucchini, (quartered and sliced)
  • 1 small summer squash, (quartered and sliced)
  • 15 ounces kidney beans, (drained (1 can))
  • 15 ounces cannellini beans, (drained (1 can))
  • 8 ounce dried macaroni noodles ((could be gluten-free))
  • 1 cup frozen cut green beans
  • 1/2 cup chopped roasted red peppers
  • Salt (and pepper)

Instruction

  • Set a large 6-8 quart soup pot over medium heat. Add the olive oil, onions, garlic, mushrooms, and carrots. Sauté for 5-8 minutes to soften the vegetables, stirring regularly.
  • Place the whole chicken breasts down in the sautéed veggies at the bottom of the pot. Add in the chicken broth, water, canned tomatoes, red wine, Italian seasoning, 1 teaspoon salt, and 1/4 teaspoon ground black pepper. Bring to a boil and simmer for 15-20 minutes, until the chicken breasts are cooked through.
  • Remove the chicken breasts with tongs and set on a cutting board. Add the zucchini, summer squash, canned beans, macaroni, green beans, and roasted red peppers to the pot. Stir well. Bring to a simmer and cook for another 5-8 minutes, until the pasta is cooked through.
  • Meanwhile, chop the chicken into bite-size pieces. Stir the chicken back into the soup. Taste, then salt and pepper as needed.