Yield: 4

Chicken and White Bean Soup

Chicken and White Bean Soup by www.nodietsallowed.com on www.whatscookingwithruthie.com
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients

  • 1 cup brown rice
  • 2 Tbs olive oil
  • 1 Tbs minced garlic
  • 1 small sweet onion, diced
  • 32 oz organic low-sodium chicken broth
  • 1 cup water
  • 1 tsp black pepper
  • 1 tsp dried basil
  • 2 Tbs dried oregano
  • 10 chicken tenders, thawed and cut into 1 inch pieces
  • 1 can, 15 oz organic white kidney beans (cannellini), drained and rinsed well
  • 1 can, 15 oz organic diced tomatoes, drained
  • 2 Tbs dried or fresh parsley
  • 2 Tbs white wine vinegar
  • 1/2 teaspoon salt
  • 1 large handful of fresh spinach

Instructions

  1. In a large sauce pan, bring 1 and 1/2 cup water to a boil. Add brown rice, stir, and cover. Reduce to a simmer and cook for 20 to 25 minutes until tender.
  2. Meanwhile, in a large pot over medium heat, add olive oil. Heat for 1 minute and add garlic and onion. Saute for 2 minutes until onion is slightly translucent.
  3. Add chicken broth, water, black pepper, basil, and oregano. Bring to boil.
  4. Once at a boil, add chicken pieces, white beans, and dice tomatoes. Cook for 4 to 5 minutes until chicken is no longer pink.
  5. Add parsley, white wine vinegar, and salt. Remove from heat. Add spinach and cooked brown rice. Stir well.
  6. Serve immediately and enjoy!