Description
A comforting, creamy chicken and white bean soup perfect for any meal.
Ingredients
Scale
- 2 tablespoons olive oil or butter
- 1 small yellow onion, chopped
- 3 garlic cloves, minced
- 2 carrots, sliced
- 1 teaspoon Italian seasoning
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 4 cups chicken broth
- 2 cans (15 oz each) white beans, drained and rinsed
- 2 cups cooked chicken, shredded or chopped
- 3/4 cup heavy cream
- 1/3 cup grated Parmesan cheese
Instructions
- Heat olive oil or butter in a large pot over medium heat. Add chopped onions and cook until translucent.
- Stir in minced garlic and cook for another 1-2 minutes until fragrant.
- Add sliced carrots, Italian seasoning, salt, and pepper. Sauté for about 5 minutes.
- Pour in chicken broth and bring to a simmer. Add white beans and cook for 10-15 minutes until carrots are tender.
- Stir in cooked chicken and heavy cream. Simmer for another 5-10 minutes.
- Stir in Parmesan cheese. Taste and adjust seasoning if needed.
- Serve warm with your favorite bread or crackers.
Notes
- This soup can be customized with your favorite vegetables or herbs.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 80mg