Lemon Chicken & White Bean Soup

• Olive oil(1 tbsp)
• Onion(1)
• Carrot(2)
• Celery(2)
• Garlic(3 cloves)
• Chicken breast(500 g)
• Thyme(1 tsp)
• Dried Oregano(1 tsp)
• Bay leaf(1)
• Chicken Broth(1.2 L)
• Cannellini Beans(2)
• Spinach(120 g)
• Lemon(2)
• Flat Leaf Parsley(20 g)
• Salt(1½ tsp)
• Black pepper(½ tsp)

Method

1. 1

   Dice the {Onion}, {Carrot}, and {Celery}. Finely chop the {Garlic}. Zest and juice {Lemon}, then roughly chop the {Fresh parsley}.

   ~12 min

2. 2

   Heat {Olive oil} in a large pot over medium heat. Add the {Onion}, {Carrot}, and {Celery} with {Salt} and cook until softened. Stir in the {Garlic}, {Thyme}, {Oregano}, and {Black pepper} for the last minute.

   ~8 min

3. 3

   Add the {Chicken breast}, {Chicken Broth}, {Bay leaf}, half the lemon zest from the {Lemon}, and half the lemon juice from the {Lemon}. Bring to a gentle boil, then lower the heat and simmer until the chicken is cooked through.

   ~12 min

4. 4

   Lift out the {Chicken breast} and shred it into rough pieces with two forks. Add the {White Beans} to the soup and simmer briefly to warm through.

   ~5 min

5. 5

   Return the shredded {Chicken breast} to the pot with the {Spinach}, remaining lemon zest and juice from the {Lemon}, and most of the {Fresh parsley}. Stir until the spinach wilts, then taste and adjust seasoning if needed. Remove the bay leaf.

   ~3 min

6. 6

   Ladle into bowls and scatter over the remaining {Fresh parsley} before serving.

   ~0 min