Chicken & White Bean Soup
Course
Soups
Ingredients
2
cups
cooked cannellini or other white beans
rinsed and drained
1
Tablespoon
Coconut oil
olive oil, or grass fed butter
10
oz
organic chicken pulled from the bone
2
cups
(zucchini
diced)
2
stalks celery
diced
2
carrots
diced
1
onion
diced
1
cup
fresh herbs (sage
basil, parsley, rosemary, thyme), chopped plus whole basil leaves for garnish
Freshly ground pepper to taste
2
cups
arugula
or other greens
3
cups
organic chicken broth
reserved from cooking chicken bones
Instructions
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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