Shredded Chicken Vegetable Soup

Serves 6

Need a dinner that’s cozy and packed with protein? 🍲

This one-pot chicken & veggie stew is your answer.

 It’s loaded with tender chicken, white beans, carrots, spinach, with a rich tomato base seasoned with garlic and herbs.  Best part? It's all made in one pot!  

🍃 Top it with fresh basil and a little parmesan or keep it simple and skip the extras.

• 1 lb chicken breast, cooked and shredded
• 2 Tbs olive oil
• 1 small white onion, diced
• 3 carrots, peeled and diced
• 4 cloves garlic, minced
• 1 (28 oz.) can crushed tomatoes
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 tsp dried parsley
• 1 (15 oz.) can cannellini beans, drained and rinsed
• 2 cup spinach
• salt, to taste
• pepper, to taste
• 2 Tbs fresh basil, diced for garnish
• 2 Tbs parmesan cheese, freshly grated (optional)
• 1/2 cup low-sodium vegetable broth

1. Dice onions.

2. Peel and chop carrots.

3. Mince garlic.

4. Place the chicken breasts in the bottom of a large pot, then season them lightly with salt and pepper. Cover the chicken with 1 inch of water. Place the pot on the stove and bring water to a boil. Once the pot on the stove is boiling, reduce the heat and let simmer until the chicken reaches an internal temperature of 165°F on an instant-read thermometer or is no longer pink in the center, about 8 to 16 minutes. Remove the chicken from the water and let rest until cool enough to handle and shred.

5. In a large pot, heat oil over medium-high heat. Sauté onions, carrots, and garlic until tender.

6.  Add crushed tomatoes, vegetable broth, dried basil, oregano, and parsley. Let sauce come to a simmer and simmer for 5 minutes.

7. Stir in cannellini beans, spinach, and shredded chicken. Cook until spinach has wilted and chicken has warmed through.

8. Garnish with fresh basil and parmesan cheese (if using).