PREP: 10 minutes
COOK: 30 minutes
Gluten-Free, Nut-Free, Egg-Free
Come cold and flu season, this Healthy Chicken Soup is a total lifesaver. It's delicious and satisfying but also loaded with nutrients to help keep those sniffles at bay. It's also quick and easy to prepare so there's a lot to love.
yellow onion, diced
celery ribs, sliced
carrots, peeled and diced
garlic cloves, minced
shredded cooked chicken
15-oz cans cannellini beans, drained and rinsed
Parmesan cheese rind
chopped baby spinach
chopped fresh dill
Salt and pepper to taste
In a large pot, heat the oil over medium-high heat. Add the onion, celery, and carrot. Cook, stirring occasionally, until they begin to soften, about 3 to 5 minutes. Add the garlic and cook, stirring, until it is fragrant, about 30 seconds. Add the chicken, beans, broth, Parmesan rind, and bay leaf. Bring the soup to a boil and reduce the heat to a simmer. Cook, covered, until the vegetables are tender and the flavours intensify, about 15 to 20 minutes.
Once the soup has simmered, remove the Parmesan rind and bay leaf and discard them. Stir in the spinach, dill, and lemon juice. Season with salt and pepper to taste.
Serve immediately or store in the refrigerator for up to 3 days.