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Smoked Chicken Minestrone
Yields 6
There isn't anything more versatile than left over chicken. Try this hearty soup next time you have some leftover chicken from the smoker, it’s healthy and sure to be a family favorite.
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Total Time
40 min
Total Time
40 min
  1. 1 Tablespoon Extra-Virgin Olive Oil
  2. 1 cup Red Onion, diced
  3. 3 Garlic Cloves, minced
  4. 1 can (15oz) Fire Roasted Diced Tomatoes
  5. 8 cups Chicken Broth
  6. 2 cups Water
  7. 1 cup Orecchiette Pasta Shells
  8. 4 Carrots, cut into ¼-inch rounds
  9. 1 Parmesan Cheese Rind
  10. 4 cups Tuscan Kale, cut into 1-inch pieces
  11. 1 Zucchini, diced
  12. 1 can (15.5oz) Cannellini Beans, rinsed and drained
  13. 6 cups Smoked Chicken, shredded
  14. 1 Tablespoon Pork Barrel BBQ All-American Spice Rub
  15. Parmesan Cheese, grated
  1. Heat olive oil in a large Dutch oven over medium-high heat. Add the red onion and cook for 6 minutes. Add the garlic and cook for 3 minutes. Add the tomatoes and cook until the liquid has reduced by half, approximately 5 minutes.
  2. Add chicken broth and water and bring to a boil.
  3. Add pasta, carrots and Parmesan Rind and cook for 6 minutes.
  4. Add Kale, zucchini and Cannellini beans and cook for 5 minutes.
  5. Add the smoked chicken and cook for 5 minutes and season with Pork Barrel BBQ All-American Spice Rub.
  6. Remove the Parmesan rinds before serving. Spoon into bowls and sprinkle with grated Parmesan cheese.
Pork Barrel BBQ Sauce | Barbeque Sauce and Dry Rubs