Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 2 cups cooked chicken breast, shredded
- 2 (15 oz) cans white beans, drained and rinsed
- 4 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley, chopped
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion, sliced carrots, and chopped celery. Cook for about 5 minutes until the vegetables soften.
- Stir in the minced garlic and cook for about 30 seconds until fragrant.
- Add shredded chicken, white beans, chicken broth, dried thyme, dried oregano, and the bay leaf. Stir to combine.
- Bring the soup to a gentle boil.
- Reduce heat to low and let the soup simmer for about 20 minutes so the flavors can blend.
- Season with salt and black pepper to taste.
- Remove the bay leaf, then stir in lemon juice.
- Serve hot and garnish with fresh chopped parsley.
Notes
- Cannellini beans, great northern beans, or navy beans all work well in this recipe.
- For extra greens, add spinach or kale during the last few minutes of cooking.
- Add small pasta like ditalini or orzo for a heartier soup.
- Crushed red pepper flakes can be added for a slightly spicy version.
- Rotisserie chicken can be used to save preparation time.
- If the soup becomes too thick after storing, add extra broth or water when reheating.
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 720 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 6.5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 8 g
- Protein: 28 g
- Cholesterol: 55 mg