Chicken and White Bean Soup
A comforting and hearty brothy chicken soup rich with tender white beans and nutritious greens, perfect for a cozy meal.
15 min
Prep
25 min
Cook
4
Serves
365
Calories
Macros · per serving
33g protein
38g carbs
11g fat
Ingredients
For 4 servings
- 2 tablespoon olive oil
- 1 pound chicken breast
- 1 onion
- 2 carrot
- 2 celery stalk
- 3 clove garlic
- 6 cup chicken broth
- 2 15-ounce can canned white beans
- 4 cup baby spinach
- 1 teaspoon dried thyme
- salt — to taste
- black pepper — to taste
- 2 tablespoon lemon juice
- 2 tablespoon fresh parsley
Instructions
- 1
Heat olive oil in a large pot over medium heat.
- 2
Cut chicken breast into bite-sized pieces and season with salt and black pepper. Add chicken to the pot and sauté until cooked through, about 5-7 minutes. Remove chicken and set aside.
- 3
Meanwhile, dice onion, chop carrots and celery, and mince garlic.
- 4
In the same pot, add onion, carrots, and celery; sauté until softened, about 5 minutes.
- 5
Stir in garlic and thyme, cooking for another 1 minute until fragrant.
- 6
Pour in chicken broth and bring to a simmer.
- 7
Add white beans (drained and rinsed), cooked chicken, and spinach to the pot. Simmer for 10 minutes.
- 8
Stir in lemon juice and season with additional salt and black pepper to taste.
- 9
Garnish with fresh parsley before serving.
Cook it this week.
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