Description
A comforting and creamy soup made with chicken and white beans, perfect for chilly days.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 can (15 oz) white beans, drained and rinsed
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- 1 teaspoon thyme
- Salt and pepper to taste
Instructions
- In a large pot, heat olive oil over medium heat.
- Add diced onion and garlic, sauté until translucent.
- Stir in the shredded chicken and white beans.
- Pour in the chicken broth and bring to a simmer.
- Add thyme, salt, and pepper, and let it cook for 10 minutes.
- Reduce heat and stir in the heavy cream.
- Cook for an additional 5 minutes, then serve hot.
Notes
- For a lighter version, substitute heavy cream with half-and-half.
- Feel free to add vegetables like carrots or spinach for extra nutrition.
- This soup can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg