A delicious and hearty soup made with chicken, white beans, and topped with pesto.
Ingredients
- 1 tbsp olive oil
- 1 onion diced
- 2 carrots diced
- 2 stalks celery diced
- 3 cloves garlic minced
- 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
- 4 cups chicken broth
- 2 cans white beans 15 ounces each, drained and rinsed
- 1 tsp thyme dried
- Salt and pepper to taste
- 1/4 cup pesto for serving
Instructions
- Heat olive oil in a large pot over medium heat. Add the onion, carrots, celery, and garlic. Cook until the vegetables are softened, about 5 minutes.
- Add the chicken pieces to the pot and cook until browned on all sides, about 5 minutes.
- Pour in the chicken broth and bring to a boil. Reduce heat to low and simmer for 20 minutes.
- Add the white beans and dried thyme to the pot. Season with salt and pepper to taste. Cook for an additional 10 minutes.
- To serve, ladle the soup into bowls and top each serving with a spoonful of pesto.
- Enjoy!
Nutrition
Calories: 350kcalCarbohydrates: 30gProtein: 40gFat: 8gFiber: 8g