Chicken, White Bean, and Spinach Soup

  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 4
Ingredients
1 1/2 tablespoons EVOO6 oz Rotisserie Chicken 122 grams Cannellini Beans (1/2 regular can), drained1 medium Carrot, diced1 stalk Celery, diced1 small Onion, diced3 cup fresh Spinach, chopped 2 cloves Garlic, minced 5 chicken bullion cubes5 cups water1 bay leaf3 sprigs thyme leavesblack pepper to taste
Directions
Cook onions and garlic in olive oil over medium low heat until translucent. Add celery and carrot and cook for 2-3 minutes. Add water, bullion cubes, bay leaf and thyme and bring to a boil. Reduce heat and allow to cook about 15 minutes until vegetables are tender and thyme leaves have fallen off the stems. Add spinach, beans, and chicken and cook until spinach is wilted and everything is heated through. Season with black pepper. Remove bay leaf and thyme stems before serving.

Serving Size: Makes 4 - 1 1/2 cup servings

Servings Per Recipe: 4
Nutritional Info Amount Per Serving
  • Calories: 175.2
  • Total Fat: 9.9 g
  • Cholesterol: 27.5 mg
  • Sodium: 1,483.8 mg
  • Total Carbs: 11.1 g
  • Dietary Fiber: 2.9 g
  • Protein: 11.4 g

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