White Beans and Chicken Soup
Ingredients:
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
Directions:
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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