White Bean and chicken soup

• servings: 6
• active time: 30 minutes
• total time: 1.5-2 hours

Ingredients

• 6 cups of chicken broth

• half rotisserie chicken

• 2 cans of white beans (NAVY)

• carrots (half bag of baby carrots)

• 1 medium yellow onion

• 4 stalks of celery

• 2 lemons

• 1 bunch of Tuscan kale (or Lacinato Kale)

Directions

1. Dice the onion, and chop the carrots and celery into similar sized pieces (makes the mirepoix).

2. Add olive oil and mirepoix to the pot, and start cooking on medium high heat with the lid on until the onions and celery are mostly translucent. Salt and pepper to taste. Mix occasionally.

3. while the mirepoix is cooking, start shredding half of the chicken into bite sized pieces. Set aside

4. Take kale leaves off the stem, rough chop to bite sized pieces. Rinse and set aside for later

5. Once mirepoix is softened, add the 6 cups of chicken stock to the pot, the juice of 1 lemon, drained white beans, chicken, and bring to a boil.

6. turn down the heat and let simmer covered for about 30 minutes (or longer depending on when you need to serve it)

7. 15 minutes before serving, add the chopped kale and lemon slices

Notes

White beans = NAVY beans

Tuscan Kale = Lacinato Kale

This makes a fairly chunky soup, if you want it less chunky, put half of the veggies in it

We used a Dutch oven to cook the soup in, but any larger pot will work