Chicken and White Bean Soup
White beans, left over chicken, boxed broth makes an easy, healthy soup.
Servings: 8
Ingredients
- 2 cups chicken, diced or shredded
- 4 cans cannellini beans
- 4-6 cups chicken broth
- 1 medium white onion diced
- 4 cloves garlic chopped
- 2 celery stalks diced
- 2 carrots diced
- few fresh thyme sprigs can use rosemary also
- 1 handful Italian parsley chopped
- olive oil
- 1 bay leaf
- 1 teaspoon fennel seed or 1 cup chopped fennel
- pinch red pepper flakes
- Pecorino or Parmesan for serving
Instructions
- Rinse beans with water. Reserve 1 can of beans to emulsify later.
- Add butter and olive oil to heavy bottomed pan.
- Add in onion, carrot, celery (and fennel if using fresh) and cook until nearly soft.
- Add in garlic, cook a minutes, but not browning.
- Add in chicken broth. Add in beans that are rinsed and drained.
- Add In spices, and shredded chicken.
- Blend reserved can of beans until pureed. Add to soup.
- Cook until carrots are soft.
- Serve with Parmesan or Pecorino cheese and a drizzle of olive oil.