Description
A hearty and nourishing soup loaded with lean chicken, white beans, and fresh veggies—perfect for a healthy, protein-rich meal.
Ingredients
1 tablespoon olive oil
1 lb boneless, skinless chicken breast, diced
1 small onion, chopped
3 cloves garlic, minced
2 carrots, sliced
2 celery stalks, chopped
1 zucchini, chopped
1 (15 oz) can white beans, drained and rinsed
4 cups low-sodium chicken broth
1 teaspoon dried thyme
1/2 teaspoon black pepper
Salt, to taste
2 cups fresh spinach
Juice of 1/2 lemon (optional, for brightness)
Fresh parsley for garnish
Instructions
Cook the Chicken:
Heat olive oil in a large pot over medium heat. Add the diced chicken and cook until lightly browned and no longer pink, about 5–7 minutes. Remove the chicken from the pot and set aside.
Sauté the Vegetables:
In the same pot, add chopped onion and minced garlic. Sauté for 2 minutes until fragrant, then add the sliced carrots, chopped celery, and chopped zucchini. Cook for 5 minutes until the vegetables are slightly softened.
Simmer the Soup:
Return the cooked chicken to the pot. Add the white beans, chicken broth, dried thyme, black pepper, and salt. Bring the soup to a boil, then reduce the heat to low and simmer for 15–20 minutes, until the vegetables are tender and the flavors have melded.
Add Spinach:
Stir in the fresh spinach and cook for another 2 minutes until wilted. If using, add the lemon juice to brighten the flavor.
Taste and Serve:
Taste the soup and adjust the seasoning with more salt or pepper if needed. Garnish with fresh parsley and serve hot.
Notes
Make it Spicy: Add a pinch of red pepper flakes or a chopped chili pepper for some heat.
Make it Vegan: Use plant-based chicken or tofu and vegetable broth for a vegan version.
Add Extra Protein: For even more protein, add more white beans or some cooked quinoa.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
