Chicken White Bean Soup

1. 1

   Sauté the aromatic vegetables.

   • Heat olive oil in a large pot over medium heat.
   • Add diced onion, carrot, and celery to the pot.
   • Cook for 5 minutes until vegetables are softened.
   • Stir in minced garlic and cook for 1 minute until fragrant.
2. 2

   Simmer the soup base with chicken.

   • Add the chicken breast, chicken broth, and drained white beans.
   • Stir in the dried thyme, bay leaf, salt, and black pepper.
   • Bring to a gentle simmer and cook for 18 minutes until chicken is cooked through.
3. 3

   Shred the chicken and wilt the kale.

   • Remove the chicken breast from the pot and shred using two forks.
   • Return the shredded chicken to the soup.
   • Add the chopped kale and simmer for 2 minutes until wilted.
   • Stir in the fresh lemon juice and remove the bay leaf before serving.

   TIPRemoving the bay leaf before serving prevents the soup from developing a bitter aftertaste as it sits.

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