Comforting and hearty soup that is perfect for fall. It has tender chicken, creamy white beans, and vegetables that smell great.
Ingredients: 1 lb chicken breast, diced. 2 cans white beans, drained and rinsed. 1 onion, diced. 2 carrots, diced. 2 celery stalks, diced. 3 cloves garlic, minced. 6 cups chicken broth. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. Salt and pepper to taste. 2 tablespoons olive oil.
Instructions: Put olive oil in a big pot and heat it over medium-low heat. Toss in the chopped onion, carrots, and celery. Cook the vegetables in oil until they get soft. Put in dried thyme, rosemary, and garlic that has been chopped up. Saut for one more minute, until the food smells good. Move the vegetables to the side of the pot and add the chicken dices. Make sure the chicken is browned all over. Add the chicken broth and white beans and stir. Bring to a low boil. Turn down the heat and let the soup simmer for 20 to 25 minutes, or until the chicken is fully cooked and the flavors have mixed. Add pepper and salt to taste. If you want, you can serve it hot and top it with fresh herbs.
Prep Time: 15 minutes
Cook Time: 30 minutes
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