Chicken & White Bean Soup

Oh, how we love soup season in this house. Is there anything better than cozying up with a bowl of soup, a fire (and a glass of red wine ???)? Well yes, when it’s full of yummy, healthy nutrients that fill you up, too!

This is a great way to get in some extra veggies for lunches and dinners. This makes a pretty big batch of soup, and whatever you don’t finish after 3-4 days, you can easily freeze for up to 3 months! I like any recipe that is an easy go to meal in the future and having a soup to defrost cannot get much easier.

I think this is a full meal in a bowl, but if you want something extra we sometimes toast an english muffin with a piece of cheese or avocado.

Recipe below, enjoy this one!

4 stalks celery, chopped

5 carrots, chopped

3 cloves of garlic, chopped

1 onion, chopped

2 tbsp olive oil

2 tsp each of turmeric and thyme

1 tbsp oregano

1 tsp salt

1/2 tsp pepper

1.5 lbs chicken breast

8 cups chicken or vegetable stock (can also use chicken bone broth)

1 can of cannellini beans

4 cups of spinach or kale

Sauté celery, onion, garlic, carrots in 2 tbsp olive oil.

Once veggies soften (about 7 mins), add in spices (turmeric, thyme, oregano, salt and pepper). Mix for 30 seconds.

Then add in 1.5 lbs chicken breast and add in 8 cups of chicken or vegetable stock. Make sure the chicken is covered by the broth. Bring to boil then simmer for 20-30 mins until chicken is cooked.

Remove cooked chicken and place on a cutting board. Shred cooked chicken with a fork.

Add chicken back to pot and then pour in 1 can of cannellini beans and add 4 cups spinach. Stir.

Simmer 30 mins so that everything can wild, and then serve warm!