Chicken & Bean Soup
Here’s the perfect warm, winter soup to soothe the soul without any carbs. Easy to make and even easier to eat the night it’s born or the morning after.
4 boneless skinless chicken thighs (or thin breasts)
½ brown onion, diced
1 garlic knuckle, shredded
2 T oregano
1-2 carrots, thinly sliced
1-2 stalks celery, cut into crescents
6 C chicken broth
1 can cannelloni (white) beans, drained
Handful of kale, roughly chopped
Handful of spinach
In a Dutch oven, drizzle some oil and sauté the onion and garlic until soft.
Add the carrots and celery and continue cooking over medium heat until slightly softened.
Add the broth with the oregano, salt and pepper and bring to a boil.
Add the whole chicken thighs. Simmer for about 10 minutes. When the veges seem just about tender, add the beans and kale.
Remove the thighs and cut into spoon-sized pieces. Return those pieces to the pot and simmer for a good 5 more minutes. Now add the spinach and simmer for another couple minutes until. When the greens have wilted and the chicken is cooked through (aka no longer pink), the soup is done.
You could turn off the heat and cover and let the wonderful smell permeate the kitchen while you fetch another glass of wine or dive right in. Your mother never made soup so welcoming!