Chicken, White Bean, and Veggie Soup

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Make this recipe in a large batch for leftovers or a freezer friendly meal!

  • Ingredients:
    • 3 cups shredded chicken, I use a pre-made rotisserie chicken
    • 8 cups chicken broth or water
    • 1 – 15 oz can crushed tomatoes 
    • 1 can cannellini beans, rinsed
    • 2 large carrots, diced
    • 2 small sweet potatoes, diced
    • 1 – 2 cups frozen kale 
    • 1 – 2 cups pasta of choice * optional
    • 1 large onion, diced
    • 3 garlic cloves, minced
    • 1 tsp dried basil
    • 1 tsp dried parsley
    • 1 tsp salt
    • Garnish (optional):
      • Squeeze of lemon juice
      • Grated cheese
  • Instructions:
    • Turn your stock pot to low, medium heat.
    • In the stock pot, add 1 tbsp avocado oil or other high heat cooking oil.
    • Add diced onion and carrot to stock post and sauté until onion is translucent.
    • Add garlic and spices to the pot and cook 2-3 minutes. 
    • Add crushed tomatoes, water, sweet potato.
    • If you are adding pasta, add it now, too.
    • Cover you stock pot with a lid and simmer on low heat until sweet potato is soft, about 15-20 minutes.
    • Add greens, beans, chicken.
    • Simmer until all ingredients heated through and simmering together for 5-10 minutes. 
    • Serve warm.
    • Top with a squeeze of lemon and grated cheese. 
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Bon Appetit!

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