Hi guys! Welcome back to another recipe blog. This one is going to be my Blog-Vember number 3 post! It will be perfect for the colder months just like my chili recipe!
This one was actually the best tasting soup I’ve ever made and I love that it lasts for a few days so I don’t have to worry about what to pack to leave for the day or or dinner. I’m that person that doesn’t mind eating the same thing every day as long as it’s good.
I’ve actually been craving a shredded chicken soup with cannellini beans but wasn’t exactly sure how it would turn out.
I also apologize for the lack of pictures here lol. For some reason I forgot to take step by step pictures and I always try. They’re helpful for me so I’m sure others find them helpful too.
For the Shredded Chicken:
In a large pot, add 1 Tbsp of EVOO, chicken breast OR chicken tenderloins (what I used), garlic powder, onion powder, salt, pepper, 1/4 of a large onion chopped, and 2 cloves of chopped fresh garlic.
Add as much or as little chicken as you will want in the soup here.
Fill the pot with enough water to cover about 1 inch above the chicken.
Bring to a boil on high heat and then reduce to low until cooked thoroughly.. ~15-20 min. A meat thermometer will come in handy here.
Once cooked, use a slotted spoon to take the chicken out of the broth (keep it for the soup) and transfer to a separate plate. Use two fork to shred the chicken. Careful! It will be hot.
Pour the chicken back into the broth, add in about 1/2 a box of low sodium chicken broth from the store, 1 undrained can of cannellini beans, 1 drained can of cannellini beans, more salt, pepper, garlic powder, onion powder, 1/4 tsp ground mustard, 1/2-1 tsp cumin and 1/2 tsp chili powder.
Cook on low heat for about 30 min.. you can cook this as long as you’d like since the chicken is already cooked. Just eyeball the amount of broth so you don’t boil it all away. I let mine cook about 30-45 min.
Once the soup is cooked, I recommend tasting it to see if you need more seasonings. You can always put more in, you can’t take it out.
The last 5 min cooking, I added in about half of a small bag of baby spinach. You can also use Kale!
Let sit for 10 minutes to cool a little and serve.
I topped mine with a little parmesan cheese and it was SO GOOD.
Tag me in your pictures! I would love to see them on Instagram.. @bootifully.fit or @lifestyledbycassie
