Chicken and Vegetable Minestrone Stew with Beans and Potatoes

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes

Quick Ingredients

• 2 tbsp olive oil
• 1 1/2 lb (680 g) boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 1/2 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• 1 large yellow onion, diced (about 1 1/2 cups)
• 3 medium carrots, diced (about 1 1/4 cups)
• 3 celery ribs, diced (about 1 cup)
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 1 (14.5 oz / 411 g) can diced tomatoes (with juices)
• 6 cups (1.4 L) low-sodium chicken broth
• 1 bay leaf
• 1 tsp dried thyme
• 1/2 tsp dried rosemary (crushed)
• 1 lb (450 g) Yukon Gold potatoes, cut into 3/4-inch cubes
• 1 (15 oz / 425 g) can cannellini beans, drained and rinsed
• 2 tbsp chopped fresh parsley
• 1 tbsp fresh lemon juice (optional, to finish)
• 2 tbsp grated Parmesan (optional, for serving)

Do This

• 1. Brown chicken in olive oil 6–8 minutes; remove.
• 2. Sauté onion, carrots, and celery 6–8 minutes; add garlic 30 seconds.
• 3. Stir in tomato paste 1 minute; add diced tomatoes.
• 4. Add broth, bay leaf, thyme, rosemary, salt, pepper; simmer.
• 5. Add potatoes and cook 12–15 minutes until tender.
• 6. Add beans and chicken; simmer 5–8 minutes until chicken hits 165°F (74°C).
• 7. Finish with parsley (and lemon if using); serve hot (Parmesan optional).

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Why You’ll Love This Recipe

• All the cozy, familiar flavors of minestrone, made hearty with chicken, potatoes, and beans.
• One-pot cooking with simple steps and everyday ingredients.
• Thick, filling texture without needing cream or complicated techniques.
• Great leftovers: the flavors deepen overnight, making it perfect for meal prep.

Grocery List

• Produce: yellow onion, carrots, celery, garlic, Yukon Gold potatoes, fresh parsley, lemon (optional)
• Dairy: Parmesan (optional, for serving)
• Pantry: olive oil, tomato paste, canned diced tomatoes, cannellini beans, low-sodium chicken broth, bay leaf, dried thyme, dried rosemary, kosher salt, black pepper

Full Ingredients

Chicken

• 1 1/2 lb (680 g) boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 1/2 tsp kosher salt (plus more to taste)
• 1/2 tsp black pepper
• 2 tbsp olive oil

Vegetables & Aromatics

• 1 large yellow onion, diced (about 1 1/2 cups)
• 3 medium carrots, diced (about 1 1/4 cups)
• 3 celery ribs, diced (about 1 cup)
• 4 garlic cloves, minced
• 1 lb (450 g) Yukon Gold potatoes, cut into 3/4-inch cubes

Tomatoes, Beans & Broth

• 2 tbsp tomato paste
• 1 (14.5 oz / 411 g) can diced tomatoes (with juices)
• 6 cups (1.4 L) low-sodium chicken broth
• 1 (15 oz / 425 g) can cannellini beans, drained and rinsed

Herbs & Finishing

• 1 bay leaf
• 1 tsp dried thyme
• 1/2 tsp dried rosemary, crushed (rub between your fingers before adding)
• 2 tbsp chopped fresh parsley
• 1 tbsp fresh lemon juice (optional, brightens the stew)
• 2 tbsp grated Parmesan (optional, for serving)

Step-by-Step Instructions

Step 1: Season and brown the chicken

Pat the chicken dry with paper towels (this helps it brown instead of steaming). Season with 1 1/2 tsp kosher salt and 1/2 tsp black pepper.

In a large, heavy pot or Dutch oven (6-quart works well), heat 2 tbsp olive oil over medium-high heat until shimmering. Add the chicken in an even layer (work in 2 batches if needed so it actually browns). Cook for 6–8 minutes, stirring occasionally, until the chicken is lightly browned on the outside.

Transfer chicken to a bowl. It does not need to be cooked through yet.

Step 2: Sauté the vegetables until softened

Reduce heat to medium. Add the diced onion, carrots, and celery to the same pot. Cook for 6–8 minutes, stirring and scraping up any browned bits from the bottom, until the vegetables soften and the onion looks translucent.

Add the minced garlic and cook for 30 seconds, stirring constantly so it doesn’t scorch.

Step 3: Build the tomato base

Add 2 tbsp tomato paste to the pot. Stir for 1 minute to toast it slightly; this deepens the flavor and gives the stew a richer color.

Stir in the 1 can diced tomatoes (with all juices) and cook for 1 minute, scraping the pot well.

Step 4: Add broth and herbs, then simmer

Pour in 6 cups (1.4 L) chicken broth. Add the bay leaf, 1 tsp dried thyme, and 1/2 tsp crushed rosemary.

Bring the stew to a gentle boil over medium-high heat, then reduce to medium-low to maintain a steady simmer. Simmer for 5 minutes to let the flavors start to come together.

Step 5: Cook the potatoes until tender

Add the cubed potatoes. Return the stew to a simmer and cook for 12–15 minutes, stirring occasionally, until the potatoes are tender when pierced with a fork (but not falling apart).

Step 6: Add beans and finish cooking the chicken

Stir in the drained, rinsed cannellini beans and the browned chicken (plus any juices in the bowl). Keep the stew at a gentle simmer for 5–8 minutes, or until the chicken is fully cooked.

For accuracy and food safety, the chicken should reach an internal temperature of 165°F (74°C) on an instant-read thermometer.

Step 7: Finish, adjust, and serve

Remove and discard the bay leaf. Stir in the chopped fresh parsley. Taste the stew and adjust seasoning with additional salt and pepper if needed.

If using, stir in 1 tbsp lemon juice right at the end to brighten the flavors without making the stew taste lemony.

Ladle into bowls and, if you like, top each serving with a bit of grated Parmesan.

Pro Tips

• Brown in batches if needed: Overcrowding the pot steams the chicken. A little browning adds a lot of flavor to the final stew.
• Cut potatoes evenly: Aim for 3/4-inch cubes so they cook through in the same window without turning mushy.
• Control thickness: For a thicker, stew-like texture, lightly mash a few potato cubes and beans against the side of the pot and stir them back in.
• Keep the simmer gentle: A hard boil can make chicken tough and break down potatoes too quickly.
• Season at the end: Broths vary in salt. Taste after simmering so you don’t over-salt.

Variations

• Use different beans: Swap cannellini for Great Northern beans or chickpeas (same amount: 1 (15 oz) can).
• Add greens: Stir in 3 cups chopped kale or 4 packed cups baby spinach during the last 2–3 minutes of simmering.
• Minestrone-style pasta add-in: Add 3/4 cup (about 3 oz / 85 g) small pasta during the last 10 minutes (add an extra 1 cup (240 ml) broth to keep it soupy).

Storage & Make-Ahead

Cool leftovers to room temperature (within 2 hours), then refrigerate in airtight containers for up to 4 days. Reheat gently on the stovetop over medium-low heat until steaming hot (or microwave in intervals, stirring between). If the stew thickens in the fridge, add a splash of broth or water when reheating.

To freeze, portion into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. For best texture, add fresh parsley after reheating rather than before freezing.

Nutrition (per serving)

Approximate, based on 6 servings (without optional Parmesan): 420 calories, 36 g protein, 46 g carbohydrates, 12 g fat, 9 g fiber, 850 mg sodium.