Chicken white bean soup

Ingredients

• 160 gCooked skinless chicken breast — shredded
• 180 gCooked white beans, drained
• 100 gCarrot — small dice
• 60 gBaby spinach
• 450 mlReduced-sodium chicken broth
• 5 gOlive oil
• 50 gOnion — finely diced
• 5 gFresh parsley

Steps

1. 1

   Soften the vegetables

   Heat oil in a saucepan. Add onion and carrot and cook gently for 5 minutes, stirring and adding a splash of broth if the vegetables begin to stick.

2. 2

   Simmer

   Add the remaining broth and white beans. Bring to a gentle simmer and cook for 7–8 minutes until the carrot is soft enough to mash with a fork.

3. 3

   Add the chicken

   Stir in chicken and spinach. Simmer until the spinach wilts and the chicken is heated through to 165°F / 74°C.

4. 4

   Serve

   Stir in chopped parsley and divide between two bowls. Mash a few beans against the side of the pan if you want a slightly thicker broth.

Notes

• Refrigerate in shallow containers within 2 hours, or 1 hour above 90°F / 32°C. Keep at 40°F / 4°C or below for up to 3 days; reheat the portion you need to 165°F / 74°C.
• For freezing, cool quickly in shallow containers and freeze for up to 2 months. Check broth labels for allergens and sodium.