CHICKEN BEAN SOUP
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CHICKEN BEAN SOUP
Counts as: 1 Protein + 1 Starch | Servings: 8
Ingredients:
- 1 TBSP olive oil
- 1 medium onion, coarsely chopped
- 1 cup celery, chopped
- 4 garlic cloves, minced
- 1 TBSP fresh thyme, chopped or 1 TSP dried
- 2 cans cannelloni beans or your choice of a white bean, rinsed and drained
- 1/2 cup water
- 2 large cans of diced tomatoes
- 8 cups chicken broth (low sodium)
- 3 cups spinach leaves, coarsely chopped
- 2 pounds shredded chicken breast
- 1/4 TSP salt
- 1/4 TSP pepper
Directions:
- Heat oil in a medium saucepan over medium-high heat.
- Add onion; cook until softened. Add garlic and thyme; cook 1 minute, stirring.
- Add beans, water, tomatoes, and broth. Increase heat to high until stew begins to bubble reduce heat; let simmer 5 minutes, breaking up tomatoes with a spoon. Add more water, if needed.
- Add spinach, stirring until wilted. Add chicken; cook 2 minutes. Season with salt and pepper.