Get a warm, hearty dinner on the table in less than 30 minutes with this healthy and easy weeknight chicken minestrone soup.

It's October and the weather is starting to get cooler. So of course I can't stop making soup and chili. And basically anything I can cram into the slow cooker.

Easy Weeknight Soup

Of course, any soup that I'm making now has to be easy enough for a busy weeknight meal. This one fits the bill, as it takes less than a half hour, including prep, to pull it together.

And did I mention that there will be enough left over for tomorrow's lunch bag? Winning.

Healthy Chicken Minestrone

Whenever I make a roast chicken (usually on the weekend), I always plan to make later in the week a soup like this one that calls for shredded cooked chicken breast. It's a great way to get two meals from one.

I love the one-pot-meal nature of this hearty dinner soup. Packed with good-for-you veggies, it allows me to be super lazy and skip making a side salad, without feeling guilty.

But I never skip a crusty loaf of french bread to go with it. And neither should you.

Do your thoughts, too, turn to warming, hearty soups like minestrone in the fall? Leave a comment: The Ninj wants to know.

Easy Weeknight Chicken Minestrone

Inspired by Cooking Light

Ingredients:
Olive oil
1 sweet onion, diced
2-3 carrots, peeled and sliced
2 cloves garlic, minced
1 tablespoon tomato paste
4 cups chicken stock
1 cup water
1 cup small-sized pasta (I used ditalini)
2 cups shredded cooked chicken breast
1 1/2 cups halved sugar snap or snow peas
1/2 cup chopped tomato
Kosher salt and pepper

Directions:
Heat a glug of oil in a soup pot over medium-high heat. Add onion and carrot and saute about 5 minutes, add the garlic and tomato paste and cook, stirring frequently, about 2 minutes. Next, add the stock and water and bring the mixture to a boil. Then add the pasta and cook for 5 minutes. Lastly, Add the chicken, peas and tomato and cook for another few minutes until thoroughly warmed. Season to taste with salt and pepper.

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