Ingredients
Scale
- 1 teaspoon kosher salt
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon ground black pepper
- 1 lb boneless, skinless chicken breasts
- 2 tablespoons olive oil
- ½ cup sliced shallots
- 1 cup diced carrots (or baby carrots)
- 1 cup diced celery
- 3 cloves garlic, minced
- 4 cups chicken stock
- 3 cans (14.5 ounces each) cannellini beans, drained and rinsed
- ½ cup fresh basil, roughly chopped
- 2 cups fresh baby spinach, roughly chopped
- 2 tablespoons lemon juice
Instructions
- Season chicken with salt, paprika, oregano, and black pepper.
- Sear chicken in olive oil until browned, then set aside.
- Sauté shallots, carrots, celery, and garlic in the same pot.
- Deglaze pot, then add chicken stock and cannellini beans.
- Nestle chicken back into the pot, cover, and simmer for 15 minutes.
- Shred chicken and return to the pot.
- Stir in basil, spinach, and lemon juice, then adjust seasoning.
- Serve warm, garnished with basil.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Shred chicken while warm for easier handling.
Use homemade chicken stock for enhanced flavor.
Store leftovers in an airtight container for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Calories: 320
- Sugar: 3
- Sodium: 600
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 29
- Fiber: 8
- Protein: 29
- Cholesterol: 75