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Melissa Hart

Italian Chicken Soup

Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 tbsp olive oil
  • 1 medium yellow onion diced
  • 2 carrots peeled and diced
  • 2 garlic cloves minced
  • 1 tsp dried oregano
  • 1 can diced tomatoes 14.5 oz, undrained
  • 5 cups low-sodium chicken broth
  • 1 1/4 lbs boneless skinless chicken thighs cut into 1-inch pieces
  • 1 can cannellini beans 15 oz, drained and rinsed
  • 3/4 tsp fine salt
  • 1/4 tsp black pepper
  • 3 cups baby spinach
  • 1/4 cup finely grated Parmesan cheese

Method
 

  1. Heat oil in large pot; cook onion and carrots 5 minutes, then garlic and oregano 30 seconds.
  2. Add tomatoes, broth, chicken, beans, salt, and pepper; gently simmer.
  3. Cook 20 to 25 minutes until chicken 165°F and carrots tender. For fuller broth, optionally mash a few beans against pot with spoon.
  4. Add spinach; cook 2 minutes until wilted.
  5. Off heat, stir in Parmesan until dispersed. Serve, distributing beans and chicken evenly.