Description

A hearty and comforting Chicken, White Bean, and Veggie Soup packed with nutritious ingredients like celery, carrots, white beans, and spinach, simmered with tender chicken breasts in a flavorful low-sodium chicken stock base. Perfect for a warming meal served with crusty bread.

Ingredients

Scale

Vegetables

3 celery stalks, chopped
3 carrots, chopped
2 small white onions, chopped
4 garlic cloves, minced
Handful of fresh spinach

Protein & Legumes

2 chicken breasts
2 cans white beans, drained and rinsed

Liquids & Seasonings

2 liters low-sodium chicken stock
1 liter cold water
Extra virgin olive oil (EVOO) for cooking
Salt, to taste
Pepper, to taste
Fresh parsley, chopped, for garnish

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Instructions

Prepare Vegetables: Chop celery stalks, carrots, onions, and mince garlic cloves into small pieces to ensure even cooking and flavor release.
Sauté Vegetables: Heat a few tablespoons of extra virgin olive oil in a large pot over medium heat. Add the chopped celery, carrots, onions, and garlic, cooking for 4-5 minutes until they begin to soften and release their aromas.
Add White Beans: Stir in the drained and rinsed white beans to the pot and cook with the vegetables for an additional 3-4 minutes to blend flavors.
Add Liquids: Pour in 2 liters of low-sodium chicken stock and 1 liter of cold water. Stir to combine and bring the mixture to a gentle boil.
Add Chicken Breasts: Carefully add the chicken breasts whole to the pot. Reduce the heat to a simmer and cook for 20 minutes until the chicken is fully cooked.
Shred Chicken: Remove the chicken breasts from the pot using tongs or a slotted spoon. Use two forks to shred the chicken into bite-sized pieces, then return the shredded meat to the soup.
Simmer Soup: Add fresh spinach leaves and chopped parsley to the pot. Continue to simmer the soup for another 10-15 minutes to meld all flavors together.
Season and Serve: Taste the soup and adjust with salt and pepper according to preference. Serve hot, accompanied by a slice of crusty bread for a complete meal.

Notes

Use low-sodium chicken stock to control salt levels in the soup.
Shredding the chicken after cooking ensures tender pieces evenly distributed throughout the soup.
You can add other vegetables like zucchini or kale for variety.
Leftovers can be stored in the refrigerator for up to 3 days or frozen for longer storage.
For a thicker soup, reduce the water or mash some of the beans before adding the chicken back.