Chicken White Bean Soup
Equipment
- 1 Large pot
- 1 Wooden spoon
- 1 Cutting board
- 1 sharp knife
- 1 measuring cup
- 1 Ladle
Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 1 pound boneless, skinless chicken breasts cubed
- 4 cups chicken broth
- 2 cans white beans drained and rinsed
- 1 cup carrots diced
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh parsley chopped
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion and minced garlic to the pot and sauté until onion is translucent.
- Add cubed chicken breasts to the pot and cook until browned on all sides.
- Pour in chicken broth and bring to a boil.
- Add white beans, diced carrots, dried thyme, salt, and black pepper to the pot.
- Reduce heat to low and let the soup simmer for 20 minutes.
- Stir in chopped parsley and let the soup rest for 5 minutes before serving.
Notes
For added flavor, consider adding a squeeze of lemon juice or a sprinkle of parmesan cheese just before serving. You can also substitute the chicken with leftover turkey for a different twist. If you prefer a thicker soup, mash some of the beans before adding them to the pot. Adjust seasoning to taste, especially if using low-sodium broth.
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