Quick White Bean Leftover Chicken Soup
With a little leftover chicken this hearty, quick white bean and chicken soup comes together fast.
Servings 2 servings
Equipment
- medium stock pot
- Cutting board and knife
Ingredients
- 4 cups Broth homemade or store bought
- 2 cups Cooked White beans cannellini or navy
- 1 1/2 cups Cooked Chicken or turkey
- 1 cup Greens - kale spinach or Brussels sprouts rough chopped
- 1 Onion chopped
- 2 Garlic cloves crushed
- Fresh herbs – 1 sprig, rosemary, oregano, chives, thyme or any favorite
- 2 Large Celery stalks chopped
- 2 tbsp Olive oil
Instructions
- In a medium size stock pot, heat the olive oil, add onions, garlic, and celery. Sauté until they become transparent.
- Add the broth, beans, meat (if you are using meat), and bring to a simmer.
- Add the greens of your choice and fresh herbs. Simmer another 10 minutes on low, and your quick, easy and healthy soup is ready!