I don't have any myself, but I found two recipes which might be what you are looking for:
Chicken Tomato Minestrone
1 can Diced tomatoes with garlic and onion undrained
2 cans Chicken broth
4 Boneless skinless chicken thighs, cut into 1/2 in
1 lb. pkg. frozen broccoli, carrots and cauliflower, thawed
1 c Uncooked rotini
1 t Dried basil leaves
In dutch oven combine broth and tomatoes; bring to a boil. Add all remaining ingredients' return to a boil. Reduce heat; simmer 9 to 11 minutes or until chicken is no longer pink and rotini and vegetables are tender. To quickly thaw vegetables place in strainer; rinse with warm water until thawed. drain well.
I found that one here:
http://www.jerry.neely.org/jan/soups/2.html
That one is very easy. If you want one that is more complex try this:
Country Chicken Minestrone
6 cups water
1 cup celery -- sliced
2 medium carrots -- sliced
1 medium onion -- cut in eighths
1 frying chicken (3 to 4 -lb.) -- cut up
1 tablespoon dried basil leaves
1 tablespoon finely chopped fresh garlic
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 bay leaf
1 cup dry elbow macaroni -- uncooked
1 cup zucchini -- sliced
1 can red kidney beans (15.5 oz.) -- rinsed and drained
1 teaspoon dried basil leaves
1 tablespoon chopped fresh parsley
Combine first 10 ingredients in Dutch oven. Cover; cook over medium heat until chicken is fork-tender (45 to 60 minutes). Remove chicken; set aside. Skim off fat; continue cooking until stock comes to a full boil ( 8 to 10 minutes). Meanwhile, remove chicken from bone. Add chicken, uncooked macaroni and all other ingredients to broth. Cook over medium-high heat until macaroni is tender (8 to 10 minutes). Remove bay leaf.
Got that one here:
http://recipecircus.com/recipes/Beanbag/SOUPSandSTEWS/Country_Chicken_Minestrone.html