Chicken & White Bean Soup
cooked cannellini or other white beans
rinsed and drained
olive oil, or grass fed butter
organic chicken pulled from the bone
fresh herbs (sage
basil, parsley, rosemary, thyme), chopped plus whole basil leaves for garnish
Freshly ground pepper to taste
or other greens
organic chicken broth
reserved from cooking chicken bones
Chop onion, carrot, celery and zucchini into bite size pieces
Heat the oil in a large stock pot over medium-high heat.
Add veggies to pot and sauté until tender.
Season the chicken with salt and pepper.
Place in stock pot, cook, turning once, until firm to the touch and meat is white through-out, about 5-7 minutes per side.
Add broth and beans to veggies and chicken.
Place lid on pot and simmer for 10 min.
Add arugula or other greens to pot 5 min before serving.
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