On cold or rainy days, Nonna would often have a big pot of minestrone simmering at the store, ready to share with the staff after a chilly shift in the freezer. Made with chicken and vegetables straight from our freezers and a few pantry staples, it’s a comforting soup that’s become part of life here at LFO. If you stop in on the right day, you might just smell a pot cooking.
1. Add the olive oil, mirepoix, butternut squash, spinach, frozen chicken breasts, crushed tomatoes and Italian seasoning to a large pot.
2. Pour in enough chicken broth to generously cover the ingredients, leaving room for the potatoes and for the soup to bubble.
3. Bring to a boil, then reduce the heat and let simmer gently for 2–3 hours, stirring occasionally. Add more broth as needed.
4. Remove the cooked chicken breasts, shred with two forks and return the chicken to the pot.
5. Add the frozen Parisian potatoes and simmer for another hour, until tender. Gently break the potatoes into smaller pieces using the back of a wooden spoon or spatula.
6. Season with salt and pepper to taste, then ladle into bowls and serve warm.
Make it your own with any vegetables you enjoy or have on hand. You can also swap the potatoes for small pasta, such as tubetti or acini di pepe. Add the pasta near the end of cooking and simmer according to the package directions, adding extra broth as needed.
