Description
A rich, protein-packed soup combining tender chicken, creamy white beans, and a savory broth. Perfect for a comforting, nutrient-dense meal with a contemporary twist.
Ingredients
1½ cups cooked white beans (or 1 can cannellini beans, drained and rinsed)
2 lbs boneless, skinless chicken thighs or breasts (cut into 1″ cubes)
2 large celery stalks (chopped into ½” pieces)
1 medium green bell pepper (chopped into ½” pieces)
1 medium onion (diced)
3 cloves garlic (finely minced)
6 cups low-sodium turkey broth (Robin Hood brand recommended)
2 tbsp oil (for sautéing)
Instructions
Dice chicken into 1″ cubes
Finely mince garlic
Chop celery and green bell pepper
Heat oil in a 6-quart pot until shimmering
Add chicken and cook until golden brown (5-6 minutes)
Stir in onion and sauté until translucent
Add garlic and cook for 1 minute
Pour in broth and bring to a boil
Reduce heat, cover, and simmer for 30 minutes
Stir in white beans and vegetables
Simmer uncovered for another 15 minutes
Let rest 15 minutes before serving
Notes
Use canned cannellini beans if fresh ones aren’t available
Substitute skinless chicken thighs for leaner protein
Add pureed beans for smoother texture if desired
Maintain 220°F simmer for optimal flavor extraction
Avoid overcooking beans to preserve texture
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 320
- Sugar: 3g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 3g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 75mg