Ingredients
1 tablespoon olive oil
1 medium yellow onion, diced
2 carrots, peeled and diced
2 celery stalks, diced
2 cloves garlic, minced
6 cups low-sodium chicken broth
1 can (15 oz) cannellini beans, rinsed
2 cups cooked chicken breast, shredded
1 teaspoon dried oregano
½ teaspoon dried thyme
¼ teaspoon black pepper
Pinch of red pepper flakes (optional)
2 cups fresh spinach or kale
Salt to taste
Instructions
1. Cook chicken breasts and shred or dice. Set aside.
2. Heat olive oil in a large pot. Sauté onion, carrots, and celery 5-7 minutes.
3. Add garlic and cook 1 minute until fragrant.
4. Pour in chicken broth. Add beans, oregano, thyme, pepper, and red pepper flakes.
5. Simmer on low heat covered for 15-20 minutes.
6. Add shredded chicken and spinach. Cook 2-3 minutes until greens wilt.
7. Season with salt to taste and serve immediately.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Cuisine: American
- Diet: Gluten Free