Name: Healthy Chicken Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 8
Ingredients: 1 tbsp oil; 1 yellow onion, diced; 2 celery ribs, sliced; 2 carrots, peeled and sliced; 3 garlic cloves, minced; 2 cups shredded cooked chicken; 2 15-oz cans cannellini beans, drained and rinsed; 8 cups chicken broth; 1 Parmesan cheese rind; 1 bay leaf; 2 cups chopped baby spinach; 1 tbsp chopped fresh dill; 1 lemon, juice; Salt and freshly ground black pepper

Recipe

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.

Chicken soup is on heavy rotation at my house during the cooler months when it seems my husband and kids are always battling some kind of bug. This healthier version is packed with nutrition thanks to the addition of white beans, baby spinach, and garlic. A squeeze of lemon juice adds some brightness to the final dish.

What's in this Healthy Chicken Soup?

This soup is full of good-for-you ingredients that you probably already have on hand in your fridge or pantry. I always make a double batch because it freezes beautifully.

Oil
Yellow onion
Celery ribs
Carrots
Garlic cloves
Cooked chicken
Cannellini beans
Chicken broth
Parmesan cheese rind
Bay leaf
Baby spinach
Fresh dill
Lemon
Salt and freshly ground black pepper

WHAT KIND OF CHICKEN SHOULD I USE FOR THIS RECIPE?

This soup is very versatile so you can use pretty much any kind of chicken you want for this recipe. Both chicken breast and chicken thighs work well as does leftover chicken but to make this as simple as possible I generally prefer to use a rotisserie chicken from the supermarket. I just bring it home, shred it up, and add it to the soup pot.

HOW LONG DOES THIS HEALTHY CHICKEN SOUP TAKE TO MAKE?

This soup is a fave for weeknight cooking because it doesn't require the long simmer time that many soups do. In fact, this soup can be made in less than 30 minutes on the stove.

TOOLS: SOUP POT

In the cooler months, I make soup at least once or twice a week so my big soup pot never leaves my stove. Because it's perfect for simmering soups, stews, and chilis, I consider it one of the best kitchen investments I've ever made. Find my favorite soup pot here.

Yield: 8

Healthy Chicken Soup

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Ingredients

1 tbsp oil
1 yellow onion, diced
2 celery ribs, sliced
2 carrots, peeled and sliced
3 garlic cloves, minced
2 cups shredded cooked chicken
2 15-oz cans cannellini beans, drained and rinsed
8 cups chicken broth
1 Parmesan cheese rind
1 bay leaf
2 cups chopped baby spinach
1 tbsp chopped fresh dill
1 lemon, juice
Salt and freshly ground black pepper

Instructions

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.