Description
A creamy, comforting blend of tender chicken and buttery cannellini beans simmered in a garlic and herb infused broth. Naturally thick and protein-packed.
Ingredients
Scale
- 1 lb boneless skinless chicken breast or thighs, cubed
- 2 cans (15 oz) cannellini beans, drained and rinsed
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1 tbsp fresh rosemary, chopped
- 6 cups low-sodium chicken broth
- 1 tbsp lemon juice
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat; sauté onion, carrots, and celery until softened.
- Stir in minced garlic and fresh rosemary, cooking for 1 minute until fragrant.
- Add chicken cubes and brown on all sides until cooked through.
- Pour in chicken broth and bring to a boil, then reduce heat to simmer.
- Stir in the cannellini beans and simmer for 15 minutes.
- Use a fork or masher to crush a few beans against the side of the pot, then stir to thicken the soup.
- Remove from heat, stir in lemon juice, and season with salt and pepper.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American/Mediterranean