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Weeknight Chicken Soup


  • Author: The Fresh 20
  • Prep Time: 5
  • Cook Time: 25
  • Total Time: 30 minutes

Description

Easy, hearty weeknight chicken soup packed with protein and veggies.


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Ingredients

  • 1 Tablespoon olive oil
  • ½ medium yellow onion, cut into small dice
  • 3 carrots, peeled and cut into ¼ inch coins
  • 2 celery stalks, cut into ¼ inch slices
  • 2 garlic cloves, minced
  • ½ teaspoon kosher salt
  • 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 shredded poached chicken breast
  • 1 ½ teaspoons kosher salt
  • Pinch of black pepper

Instructions

  1. Heat a soup pot over medium heat.
  2. Once hot, add in oil, onion, carrots and celery.
  3. Sprinkle with kosher salt and sweat the vegetables until the onions become soft and translucent, about 2-3 minutes.
  4. Stir in garlic and cook until fragrant, about 1 minute.
  5. Pour in broth and water, add in chicken and beans, and season with salt and pepper.
  6. Stir to combine and reduce heat to a low simmer. Simmer for 10-15 minutes.

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