Chicken White Bean Lemon Soup

Ingredients

• 220 g chicken breast
• 180 g white beans
• 80 g spinach
• 1 large carrot
• 1 small red onion
• 1 tsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp dried oregano
• 1 tbsp lemon juice
• 300 ml chicken or vegetable stock
• 2 tbsp chopped parsley
• extra black pepper

Method

1. Step 1

   Cut the 220 g chicken breast into bite-sized pieces and pat the pieces dry with paper towels.

2. Step 2

   Roughly chop the spinach (80 g), cut the carrot into matchsticks (1 large), and slice the red onion thinly (1 small).

3. Step 3

   Heat a pot, add a little oil, and cook the chicken breast for a few minutes until it starts to brown.

4. Step 4

   Add the vegetables that need the longest cooking time first, then stir in the ingredients for the lemon herb broth and enough water or stock to create a broth.

5. Step 5

   Simmer the pot gently until the vegetables are tender and the chicken breast is fully cooked. If you are using quick vegetables like spinach, add them for the last 1 to 2 minutes only.

6. Step 6

   Stir in the white beans and simmer for another 2 minutes so they heat through without breaking apart.

7. Step 7

   Taste and adjust with salt, lemon, or lime as needed, then serve and finish with parsley and black pepper.