Smoked Chicken Minestrone

Yields 6 | Total Time: 40 min.

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.

Ingredients

• 1 Tablespoon Extra-Virgin Olive Oil
• 1 cup Red Onion, diced
• 3 Garlic Cloves, minced
• 1 can (15oz) Fire Roasted Diced Tomatoes
• 8 cups Chicken Broth
• 2 cups Water
• 1 cup Orecchiette Pasta Shells
• 4 Carrots, cut into ¼-inch rounds
• 1 Parmesan Cheese Rind
• 4 cups Tuscan Kale, cut into 1-inch pieces
• 1 Zucchini, diced
• 1 can (15.5oz) Cannellini Beans, rinsed and drained
• 6 cups Smoked Chicken, shredded
• 1 Tablespoon Pork Barrel BBQ All-American Spice Rub
• Parmesan Cheese, grated

Instructions

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. Add chicken broth and water and bring to a boil. Add pasta, carrots and Parmesan Rind and cook for 6 minutes. Add Kale, zucchini and Cannellini beans and cook for 5 minutes. Add the smoked chicken and cook for 5 minutes and season with Pork Barrel BBQ All-American Spice Rub. Remove the Parmesan rinds before serving. Spoon into bowls and sprinkle with grated Parmesan cheese.