Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 3 carrots, sliced
- 2 celery stalks, sliced
- 1 pound cooked chicken breast, shredded
- 6 cups chicken broth
- 1 can cannellini beans, drained
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté onion and garlic until translucent, about 5 minutes.
- Add carrots and celery, cook for another 5 minutes.
- Pour in chicken broth and bring to a boil.
- Stir in shredded chicken, cannellini beans, thyme, rosemary, salt, and pepper.
- Reduce heat and simmer for 20 minutes to allow flavors to meld.
- Serve hot, garnished with fresh parsley.
Notes
- You can make this soup vegetarian by substituting chicken with extra beans or vegetables.
- Adjust seasoning to taste for a personalized flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 220 Kcal
- Sugar: 4g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6.5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 55mg