Chicken White Bean Soup (RECIPE)

Chicken White Bean Soup (RECIPE)

Ingredients

• 2 (14.5 ounce) cans Cannellini beans, drained and rinsed
• 3 teaspoons kosher salt, divided
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 1 teaspoon freshly ground black pepper
• 1 lb boneless, skinless chicken breasts
• 1 tablespoon extra virgin olive oil
• ½ cup diced shallots (about two large shallots)
• 1 cup diced carrots (I used baby carrots)
• 1 cup diced celery
• 2 cloves garlic, minced
• 3 cups chicken stock
• ½ cup roughly chopped basil
• 2 cups baby spinach
• juice of one lemon

Instructions

• 1. Heat a large pot over medium-high heat.

• 2. Combine 1 teaspoon of salt, paprika, oregano, and pepper in a bowl. Using your hands, press the spices into the chicken.
  
  
• 3. Add one tablespoon olive oil to the pot and let heat.
  

• 4. Then add the chicken to the pot and cook for 2 minutes on each side. Remove and set aside.

• 5. Add one tablespoon of olive oil to the pot. Then add the shallots. Stir to coat in oil and let cook for three minutes.

• 6. Add the carrots, celery, and garlic to the pot and stir to combine. Cook for three minutes, stirring occasionally.

• 7. Deglaze the pot with a small amount of the chicken stock. Then add the rest of the stock and beans.

• 8. Nestle the chicken in the beans till it’s fully covered. Bring the soup to a low boil, then cover and reduce to a simmer.

• 9. Let the soup simmer for 15 minutes and check the chicken with an instant-read thermometer (temp should read 165 F). Cook till the chicken is done.

• 10. Remove the chicken and shred. Add it back to the soup.

• 11. Add the basil, spinach, lemon juice, and remaining salt. Stir to combine and remove when the spinach is wilted.
  

Enjoy!!

Servings : 4 
Ready in : 27 Minutes
Course : Dinner, Lunch, Main Dish

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