As the weather gets warmer, I become less inclined to make soup, but leftover chicken from yesterday’s roast inspired me. This recipe is perfect spring fare. Tender chicken and toothsome beans in a light and flavorful (yet salt free!) broth. Something to pique and satisfy your appetite, without weighing you down. Truly delicious.
SODIUM CONTENT: 148.6 mg per serving
2 T. vegetable oil
1 1/2 c. diced onion (1 medium onion)
1 c. diced celery (about 3-4 stalks, with leaves)
1 T. minced garlic (3 cloves)
5 c. water
1/3 c. white wine
2 T. rice wine vinegar
4 t. very-low-sodium or sodium-free chicken bouillon granules
1/2 t. dried marjoram
1/2 t. dried thyme
1/2 t. ground sage
1/2 t. ground white pepper
1/4 t. ground rosemary
2 c. cooked, diced chicken (*see note below)
1 15-oz. can Eden Organics no-salt-added navy beans, drained and rinsed (available at Whole Foods markets and online at healthyheartmarket.com)
*If you don’t have leftover chicken to use, simply boil a couple of skinless boneless breasts in a pot of water for 20 minutes, drain, let rest 5 minutes, then dice. You’re good to go!
Heat the vegetable oil in a stock pot over medium. Add the onion, celery and garlic and cook, stirring, until tender, about 10 minutes. Add water, wine, vinegar and seasonings and stir well. Add the chicken and beans and stir. Raise heat to high and bring to a boil. Once boiling, reduce heat to low, cover and simmer 20 minutes. Remove from heat and serve.