Description
A hearty and zesty soup filled with tender chicken, creamy white beans, and vibrant spinach, perfect for chilly evenings.
Ingredients
Scale
- 1 tablespoon olive oil
- 2 sticks celery, chopped small
- 1/2 medium onion, chopped
- 2 medium carrots, peeled & chopped small
- 3 cloves garlic, minced
- 2 tablespoons flour
- 6 cups chicken broth
- 1/4 teaspoon Italian seasoning
- 1 (15 fluid ounce) can white beans, drained
- 3/4 cup uncooked macaroni or ditalini pasta
- 2 cups cooked/rotisserie chicken
- 1 tablespoon lemon juice (or more, to taste)
- 2 cups (packed) fresh baby spinach
- Salt & pepper to taste
Instructions
- Heat olive oil in a soup pot over medium-high heat. Add celery, onion, and carrots; sauté for 5-7 minutes.
- Add garlic and cook for 30 seconds until fragrant.
- Stir in flour and cook for about a minute to form a roux.
- Slowly pour in chicken broth while stirring to dissolve flour completely.
- Add Italian seasoning, white beans, and pasta; increase heat to high. Bring to a boil.
- Cover the pot slightly ajar, reduce heat, and simmer for 10 minutes, stirring occasionally.
- Stir in chicken, lemon juice, and spinach; cook until heated through and spinach is wilted.
- Season with salt & pepper as needed.
Notes
Add a splash of chicken broth while reheating leftovers, and consider adding red pepper flakes for a spicy kick.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 23g
- Cholesterol: 30mg