Ingredients
1 rotisserie chicken, shredded (5 cups meat/1 cup bones)
2 cups canned cannellini beans (drained and rinsed)
1 medium onion, diced
2 carrots, sliced
2 celery stalks, chopped
3 cloves garlic, minced
4 cups low-sodium chicken broth
1 bay leaf
1 tsp dried thyme
1/2 tsp dried rosemary
1 tbsp olive oil
Salt and pepper to taste
2 tbsp milk or unsweetened plant-based milk (optional)
Fresh parsley for garnish
Instructions
Heat olive oil in a pot over medium heat; sauté onion, carrots, celery, and garlic until tender.
Add chicken bones (set meat aside), broth, bay leaf, thyme, and rosemary. Simmer 15 minutes.
Stir in cannellini beans and shredded chicken. Cook 10 minutes until heated through.
Blend 1 cup soup mixture in a blender (optional) to thicken broth naturally.
Season with salt, pepper, and optional milk. Garnish with parsley.
Notes
Use halal-certified chicken if preferred
Omit bones to reduce fat; substitute skim chicken broth
Freezes well up to 3 months
Scale recipe by adjusting cooking time for quantity
- Prep Time: 15
- Cook Time: 25
- Category: Quick Chicken
- Method: Braising
- Cuisine: American
- Diet: No Pork/Halal
Nutrition
- Serving Size: 1 bowl (approx. 300g)
- Calories: 150
- Sugar: 1g
- Sodium: 450mg
- Fat: 5g
- Saturated Fat: 1.5g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 45mg