Ingredients
2 cups shredded cooked chicken (rotisserie works great)
2 cans (15 oz each) Cannellini or Great Northern beans, rinsed and drained
6 cups low-sodium chicken broth
1 tablespoon olive oil
1 medium yellow onion, diced
2 medium carrots, sliced into rounds
2 stalks celery, sliced
3 cloves garlic, minced
1 teaspoon dried oregano
Zest and juice of 1 large lemon
1/4 cup fresh dill, chopped
Salt and black pepper to taste
Instructions
Step 1: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables have softened.
Step 2: Stir in the minced garlic and dried oregano, cooking for another 60 seconds until fragrant.
Step 3: Pour in the chicken broth and add the rinsed white beans. Bring the mixture to a boil, then reduce heat and simmer for 10 minutes.
Step 4: Add the shredded chicken to the pot and simmer for an additional 5 minutes to ensure the chicken is heated through.
Step 5: Turn off the heat. Stir in the lemon zest, lemon juice, and fresh dill. Season with salt and pepper to taste before serving.
Notes
For a thicker soup, mash 1/2 cup of the beans before adding them to the pot. Always use fresh lemon and dill for the best flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Healthy Dinner
- Cuisine: American / Mediterranean
Nutrition
- Serving Size: 1.5 cups
- Calories: 285 kcal
- Sugar: 3g
- Sodium: 620mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 45mg
Keywords: quick chicken and white bean soup lemon dill, healthy chicken soup, 30 minute meals, white bean soup recipe, lemon dill soup
