Chicken & White Bean Soup
  1. Chop onion, carrot, celery and zucchini into bite size pieces
  2. Heat the oil in a large stock pot over medium-high heat.
  3. Add veggies to pot and sauté until tender.
  4. Season the chicken with salt and pepper.
  5. Place in stock pot, cook, turning once, until firm to the touch and meat is white through-out, about 5-7 minutes per side.
  6. Add broth and beans to veggies and chicken.
  7. Place lid on pot and simmer for 10 min.
  8. Add arugula or other greens to pot 5 min before serving.

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