Lemon Chicken White Bean Soup

Name: Lemon Chicken White Bean Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 tablespoon olive oil; 2 sticks celery (chopped small); 1/2 medium onion (chopped); 2 medium carrots (peeled & chopped small); 3 cloves garlic (minced); 2 tablespoons flour; 6 cups chicken broth; 1/4 teaspoon Italian seasoning; 1 (15 fluid ounce) can white beans (drained); 3/4 cup uncooked macaroni or ditalini pasta; 2 cups cooked/rotisserie chicken; 1 tablespoon lemon juice ((or more, to taste)); 2 cups (packed) fresh baby spinach; Salt & pepper (to taste)

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Prep Time: 10 minutes

Cook Time: 25 minutes

Total: 35 minutes

Servings: 6

Author : Natasha Bull

Instructions

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Step 1

Add the oil, celery, onion, and carrots to a soup pot and sauté over medium-high heat for 5-7 minutes.

Step 2

Add in the garlic and cook for 30 seconds.

Step 3

Stir in the flour and cook for about a minute.

Step 4

Slowly pour in the chicken broth while stirring so the flour dissolves.

Step 5

Add in the Italian seasoning, white beans, and pasta. Turn the heat up to high and let the soup come to a boil.

Step 6

Give it a stir, and then cover the pot with the lid slightly ajar. Reduce the heat and simmer for 10 minutes (stir it a couple of times to ensure the pasta isn't sticking to the bottom of the pot as it cooks).

Step 7

Add in the chicken, lemon juice (I add 2+ tablespoons since I like it very lemony), and spinach. Cook for another few minutes until it's heated thorough and the spinach has wilted. Season with salt & pepper as needed.

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