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Chicken Cannellini Soup Recipe

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This recipe for Chicken Cannellini Soup, by , is from Cooking With Paula Jean, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Morgan Andres


2 tbsp. extra-virgin olive oil
3 carrots, peeled and chopped
3 celery stalks, chopped
1 yellow onion, chopped
1-1/2 tsp. fine sea salt (reduce in half if broth is not low-sodium)
4 garlic cloves, smashed
1 (32 oz.) box low-sodium chicken broth (or 4 c. homemade bone broth)
1 lb. skinless, boneless chicken thighs
1 can (15 oz.) cannellini beans (or other white bean), rinsed and drained
4 c. baby spinach, packed
1/2 c. grated Parmesan (Optional)

Heat the oil in a large pot over medium heat. Add the carrots, celery, onion, and salt, and saute until softened, about 5 minutes. Add the garlic and saute for 1 minute.

Add the broth, chicken, and beans. Bring to a boil, then turn the heat to low, and simmer covered for 20 minutes.

Remove the chicken to a cutting board and use two forks to shred it into bite-size pieces. Return the chicken to the pot along with the spinach. Add salt and pepper to taste.

Ladle into soup bowls and top with grated Parmesan (if using).

Number Of Servings:
Number Of Servings:
4 servings




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