Chicken, White Bean And Rice Soup
4
- Prep Time10 min
- Total Time30 min
- Makes4 to 6 servings
Produced by Sun Ngo; Food Styling by Eshun Mott; Photography by; Christie Vuong; Prop styling by; Catherine Doherty.
This hearty soup makes for a quick and warming weeknight meal. It’s also a great way to use up leftover roast chicken.
Ingredients
2 tbsp olive oil
1 1/2 cups finely chopped onion
2 carrots, sliced
2 celery stalks, sliced
1 tsp kosher salt
2 tsp minced garlic
1 tsp dried parsley
6 cups chicken broth
1/2 tsp red pepper flakes
1/2 tsp pepper
2 cups shredded or chopped cooked chicken
1 1/2 cups cooked white beans
1 cup cooked brown rice
2 cups fresh spinach leaves, packed
Instructions
Heat a pot over medium. Add oil, then onion, carrots, celery and salt. Cook, stirring often, until vegetables are softened, 5 to 7 min. Stir in garlic and dried parsley. Cook until fragrant, 1 min.
Add broth, red pepper flakes and pepper. Increase heat to medium-high. Cover and bring to a boil.
Stir in chicken, beans, rice and spinach. Cook, covered, until chicken is heated through and spinach is wilted, 3 to 5 min. Reduce heat if soup starts to boil. Taste and adjust seasoning, if desired.
This recipe is part of our easy make-ahead meal prep plan for busy weeknights—which also includes recipes for big-batch brown rice, slow cooker roast chicken and creamy white beans, all of which can be made ahead and then used in this soup.
Jennifer Pallian is a food scientist, recipe developer and blogger at Foodess. She lives in Vancouver.
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