Ingredients
Protein
- 2 cups cooked shredded chicken
Vegetables
- 1 onion, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
Legumes
- 2 cans white beans, drained
Liquids & Oils
- 1 tbsp olive oil
- 5 cups chicken broth
- Lemon juice (optional, to taste)
Herbs & Seasonings
- 1 tsp rosemary
- 1 tsp thyme
- Salt & pepper to taste
Instructions
- Prepare the base: Heat olive oil in a large pot over medium heat to create a flavorful foundation for the soup.
- Sauté vegetables: Add diced onion, chopped carrots, and celery to the pot. Cook until all are soft and fragrant, about 5 to 7 minutes, stirring occasionally to prevent sticking.
- Cook garlic: Stir in minced garlic and cook for about 30 seconds, allowing the garlic to release its aroma without burning.
- Add main ingredients: Pour in the chicken broth, drained white beans, shredded chicken, rosemary, and thyme. Stir gently to combine all the flavors.
- Simmer the soup: Reduce heat to low-medium and let the soup simmer for 15 minutes, allowing the flavors to meld together and the soup to heat through thoroughly.
- Season and finish: Taste the soup and season with salt and pepper to your preference. Optionally, add a squeeze of fresh lemon juice to brighten the flavors before serving.
Notes
- Mash some of the white beans before adding to the soup to naturally thicken the broth and add a creamier texture.
- For added nutrition and color, stir in chopped kale or spinach during the last few minutes of simmering.
- This soup freezes well; store leftovers in airtight containers for up to 3 months.
- Use low-sodium chicken broth and adjust salt accordingly for a healthier option.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
