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 (baby carrots recommended)
- 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
- Heat a large pot over medium-high heat.
- Season chicken breasts with salt, paprika, oregano, and pepper.
- Add olive oil to the pot and sear the chicken for 2 minutes on each side.
- Remove the chicken and sauté shallots for 3 minutes.
- Add carrots, celery, and garlic, cooking for an additional 3 minutes.
- Deglaze with chicken stock, add Cannellini beans and place chicken back in.
- Bring to a low boil, cover, and simmer for 15 minutes.
- Remove chicken, shred it, and return to the pot.
- Stir in basil, spinach, and lemon juice; adjust seasoning as needed.
- Serve immediately or store in the fridge.
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
Do not overcook the chicken to keep it juicy.
Let the soup sit for a few hours for deeper flavors.
Adjust seasoning to your taste preference.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Calories: 310
- Sugar: 2
- Sodium: 850
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 8
- Protein: 25
- Cholesterol: 70