Chicken Minestrone Stew

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Last fall, I shared with you a recipe for Instant Pot Minestrone Soup– that was such a hit with my family that Minestrone Soup has since become part of our regular dinner rotation.  It is a great way to get your kids to eat their vegetables!   Traditionally, when Italian peasants made minestrone, it was made with whatever seasonal vegetable was available.  Minestrone does not have to be made exactly like what you see at Olive Garden.

People may switch up traditional minestrone by:

Adding Chicken

Adding Pesto

Using Potatoes instead of noodles

Adding Beef

Using seasonal vegetables instead of just the zucchini, carrots, celery, and green beans that you mostly see.

Since I love Minestrone so much, I wanted to change it and use the foods that I love!  I made this Minestrone with a few chicken thighs I had leftover, plus I prefer my soups to have potatoes over noodles.   This Minestrone chicken stew is gluten-free and whole 30 approved.  ( unless you put parmesan cheese on top like to do)

What I got was a delicious minestrone chicken stew that was a great switch up from all of that fabulously beautiful traditional minestrone we have been eating.

To make this Whole 30 Minestrone Chicken Stew, you will need:

An Instant Pot– you can also make this in a slow cooker or a dutch oven

two chicken thighs. or you can add chicken breast or rotisserie chicken

chicken broth

garlic- I keep this freeze-dried garlic in my fridge

an onion




green beans

Italian seasoning

diced tomatoes

tomato paste 

Four medium Yukon gold potatoes

And that’s it!

I skipped out on the beans in this recipe so that it would fit the Whole 30 program. However, if you like beans, you should add them! I also like to add fresh spinach to this recipe if I happen to have some around.  The more vegetables, the better!  This soup makes for a wholesome dinner, and I might serve some crusty bread for my kids when I serve this soup for dinner.


Chicken Minestrone Stew


  • 1 small onion
  • 2 tablespoons olive oil
  • 3 teaspoons minced garlic
  • 1 cup frozen green beans
  • 1 zucchini, chopped
  • 1 cup celery, chopped
  • 1 cup carrots, chopped
  • 1 28 ounce can crushed tomatoes
  • 8 ounces tomato paste
  • 32 ounces chicken broth
  • 2 chicken thighs
  • 4 medium Yukon gold potatoes, chopped
  • 1 tablespoon Italian seasoning


  1. Set your Instant Pot to the saute setting

  2. Pour olive oil on the bottom of your Instant Pot Pan

  3. Add onions, celery, garlic, and spices to Instant Pot and saute until the onions are translucent.

  4. Add green beans, carrots, zucchini, potatoes, crushed tomatoes, tomato paste, chicken broth, and chicken thighs.

  5. Place the lid on top of the Instant Pot and cook on the soup setting for 15 minutes.

  6. Let naturally release.

  7. Open the Instant Pot. Remove the chicken thighs. Chop them up and put them back into the soup.

This Minestrone stew is fantastic, filling, and so incredibly good for you!  My kids get a little messy when eating it, but I don’t care because I love seeing them eat healthy food!


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