white bean and chicken soup - quick and easy
With only a few inexpensive ingredients and minimal cook time you will have a nice, warm, light yet filling tasty soup. I ran across a similar recipe on a healthy cooking site a few years ago. That recipe, while nice the way it was, really needed some tweaking to make it something we could enjoy. This is a perfect soup when you have unexpected guests or need something on the fly. We like it with a side salad and a slice of sourdough or french bread.
prep time
4 Min
cook time
7 Min
method
Stove Top
yield
4 generous servings
Ingredients
- 2 teaspoons butter
- 1/2 cup chopped onion
- 1/2 cup thinly sliced celery
- 1/2 teaspoon italian seasoning
- 1/2 teaspoon garlic powder
- 4 cups chicken broth - low sodium
- 1 can 15 oz cannelini beans - drained and rinsed
- 2 cups cooked shredded chicken - from leftovers, steamed or rotisserie
How To Make white bean and chicken soup - quick and easy
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Step 1Melt butter in large saucepan or small dutch oven. Add onion and celery and saute until tender. Sprinkle in the Italian seasoning and garlic powder and stir over medium heat for about 15 seconds or so being careful not to burn.
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Step 2Stir in the broth and bring to a boil. Add the beans and chicken then reduce to a simmer for about 5 minutes or just until heated through. Serve hot.
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Step 3If desired you can add a handful of spinach at the end.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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