This chicken soup comes together quickly on a busy evening and uses basic ingredients you may already have on hand. It’s comforting, wholesome, and perfect for a weeknight dinner or using up leftover poached chicken.
Ingredients
1 Tablespoon olive oil
½ medium yellow onion, small dice
3 carrots, peeled and cut into ¼-inch coins
2 celery stalks and leafs, cut into ¼-inch slices
2 garlic cloves, minced
1 Tablespoon Italian seasoning
4 cups chicken or vegetable broth
1 cup warm water
1 (14.5 oz) can cannellini beans, drained and rinsed
2 chicken breasts
2 teaspoons kosher salt
Pinch of black pepper
Instructions
1. To poach the chicken, place the chicken breasts in a medium saucepan and cover with water or broth.
2. Bring to a gentle boil, then reduce the heat to low and simmer for 12–15 minutes, or until the chicken is cooked through and no longer pink in the center.
3. Remove the chicken from the liquid and let it cool slightly, then shred or cut into bite-sized pieces.
4. Heat a soup pot over medium heat. Add the olive oil, diced onion, carrots, and celery. Sprinkle with ½ teaspoon kosher salt and cook, stirring occasionally, until the onion is soft and translucent.
5. Stir in the minced garlic and cook until fragrant.
6. Pour in the broth and warm water, then add the shredded poached chicken and rinsed beans. Season with the remaining 1½ teaspoons kosher salt, Italian seasoning, and a pinch of black pepper.
7. Stir everything together, reduce the heat, and let the soup simmer gently for 10–15 minutes to allow the flavors to meld and the vegetables to soften.
Serve hot with crusty whole-grain bread
Nutrition facts per serving (1 bowl, 300 g, 10.6 oz):
Calories 260 kcal, Fat 5.4 g, Carbohydrates 20.8 g, Dietary Fiber 6.2 g, Sugars 6.5 g, Protein 28.3 g, Sodium 820 mg.