White Bean Chicken Soup

Hey friends, and happy Wednesday!

I hope this finds you well!

I’ve got a cozy, comfort food recipe for you tonight that is fast, easy, and super nutrient dense! (And delicious too!)

Introducing my White Bean Chicken Soup!

Let’s get this out of the way, right off the bat: this soup is not pretty. It’s not winning any beauty contests, or is the belle of the ball. I KNOW. But trust, my friends — what it lacks in appearance, it makes up for in flavor!

There are three things that are great about this soup:

First: It’s smooth. You technically don’t have to add chicken to this soup, and instead, have it as a vegetarian white bean soup. But by pureeing it, either with an immersion blender or a food processor, it has a velvety consistency that is just wonderful!

That way, it’s really great for when you’re sick, or if you’ve lost your appetite, or just recovering from dental surgery — it’s easy to eat, which offering a huge “bang” for your nutritional “buck.”

And on that note…

Secondly: it’s a nutrition POWER HOUSE! With fiber, protein and vitamins from all the wholesome ingredients inside.

Thirdly: it’s FAST to make! By utilizing a rotisserie chicken, you can have this whipped up in just 30 minutes!

Plus, it’s gluten free, paleo, low carb and keto too!

Here’s What You Need: (Serves 4)

1 onion, diced
4 garlic cloves, minced
1 carrot, diced
2 celery stalks , chopped
1 small zucchini, diced
1 can cannellini beans, drained and rinsed
1 box chicken broth (or veg broth)
1/4 cup half and half
1 rotisserie chicken, shredded (optional)
3 Tbsp EVOO
salt and pepper
1 tsp dried oregano
1 tsp dried basil
1/4 tsp ground thyme
1/4 tsp ground sage
2 bay leaves
1/2 tsp crushed red pepper flakes (optional)

Tools:
Immersion blender
OR
Food processor
Stock pot
Measuring spoons

Directions:
In a large stock pot, over medium-high heat, heat 3 Tbsp EVOO. Add your onions, salt and pepper and let it cook for about 3 minutes, until it’s beginning to become translucent. Add your carrots, and continue to cook, for another 3 minutes. Then, add your garlic, celery, beans and zucchini, along with your spices, and let those cook for another 4 minutes. Add your broth and bay leaves, and bring to a boil, cover and reduce to a simmer. Let that cook for about 15 minutes, until the vegetables are fork tender.

Meanwhile, shred your chicken, if using.

Once the veggies are fork tender, remove the bay leaves and carefully puree the veggies, using either an immersion blender, a food processor or a high powered blender. (If using the food processor or blender, carefully do it in batches, because it is HOT!)

Return the blended soup to the pot (if using a food processor or blender), and stir in your half and half.

Add your chicken, let it get warm, and then serve with crusty bread, and a sprinkle of parmesan cheese, if desired.

OK – WOW. This soup was SUCH a hit with my camp.

I think the entire pot was gone in a weekend! And that’s saying something!

The thing that makes it so great — in addition to the comfort-food flavor — is the texture.

It is so silky, while also having a great body from the beans. I know this may sound weird, but the “mouth feel” is really phenomenal!

And then, by adding shredded chicken, it allows it to still be slurpy and easy to eat!

Let me tell ya – this is a hearty soup. And when you serve it with a hunk of crusty bread, it truly is a meal! Because it is so nutrient dense!

Fiber, protein, vitamins and minerals — if you’re sick or don’t really have an appetite, this is exactly what the body needs: something that goes down easy, with a high nutrient punch!

So make this this weekend! It’s great to have around for a lazy Saturday lunch, and also shines as the main event for dinner!

Until next time!

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