Chicken-vegetable soup
7
Points®
Total time: 40 min • Prep: 15 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
This easy soup is chock full of hearty chicken, creamy white beans, and tender vegetables. We cut the chicken into large chunks so that it will poach more quickly than if left whole. And we keep the thyme on the sprigs; the herb will still infuse the soup with its woodsy flavor, but you won’t have to spend time picking off the leaves.
Ingredients
Olive oil
1 Tbsp
White onion
1 medium
Carrots
1 cup(s)
Fresh thyme
4 sprig(s)
Unsalted chicken stock
4 cup(s)
Table salt
1 tsp
Black pepper
0.5 tsp
Uncooked skinless boneless chicken breast
1 pound(s)
Uncooked string beans
2 cup(s), cut into pieces
Canned cannellini beans
15.5 oz
Baby spinach
5 oz
Grated Parmesan cheese
0.25 cup(s)
Instructions
1
In a Dutch oven, heat the oil over medium-high. Add the onion, carrots, and thyme sprigs; sauté until the vegetables just start to soften, about 3 minutes. Stir in the chicken stock, salt, and black pepper; bring to a boil. Add the chicken; cover, reduce the heat to medium-low, and cook until the chicken is cooked through, 12 to 15 minutes.
2
Remove the chicken with tongs or a slotted spoon to a cutting board. Stir the green beans and cannellini beans into the soup; increase the heat to medium-high and cook until the green beans are tender, about 5 minutes. Meanwhile, shred the chicken with 2 forks. Add the chicken and spinach to the soup, stirring until the spinach wilts. Ladle the soup into bowls; top with the cheese.
3
Serving size: 2 cups soup and 1 tbsp cheese
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