Monday, November 28, 2011

White Bean and Chicken Soup

White Beans and Chicken Soup


3 Chicken Breasts – boiled and chopped

1 Bunch of Asparagus- chopped

1 Small Bok Choy - chopped

2 Celery Stalks- chopped

1 yellow onion diced

2 cups fresh spinach

Low Sodium Chicken Broth, (2) 32 oz.

Bush’s Low Sodium Great Northern Beans, (2) 15.8 oz.  (Drained and rinsed)

2 Bay lLaves

¼ tsp. Thyme

Pepper optional


1.       Boil chicken until done. Then chop all chicken and set aside.

2.       Add ½ cup of Chicken Broth to a soup pan; sauté bok choy, onion, celery for about 5 minutes. (medium heat)

3.       Add, chicken, beans (drained and rinsed), remainder of chicken broth, bay leaves, and thyme. Bring all ingredients to a boil and cook for 30 minutes.

4.       Reduce heat to low; add spinach and asparagus and cook for 15 minutes

Helpful tips:

I pre-chopped all vegetables on Sunday and stored in Ziploc bags this will cut down on your prep time.

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