Lemon Garlic Chicken and Cannellini Bean Soup
Equipment
- Slow Cooker
- Cutting Board
- Knife
Ingredients
- 1 pound boneless skinless chicken breasts
- 2 (15-ounce) cans cannellini beans, drained and rinsed
- 4 cups low-sodium chicken broth
- 1 medium onion, diced
- 5 garlic cloves, minced
- Zest and juice of 1 large lemon
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
Instructions
- Place the diced onion and minced garlic in the bottom of the slow cooker. Add the chicken breasts on top.
- Pour in the drained cannellini beans and chicken broth. Sprinkle the oregano, salt, and black pepper over everything.
- Cover and cook on low for 6 to 7 hours, until the chicken reaches an internal temperature of 165°F and shreds easily.
- Remove the chicken to a cutting board and shred it with two forks. Return the shredded chicken to the slow cooker.
- Stir in the lemon zest and lemon juice. Let the soup sit for 5 minutes so the flavors blend.
- Ladle into bowls and top each serving with the chopped fresh parsley.
Notes
If the broth tastes too mild after cooking, add an extra squeeze of lemon right before serving rather than more salt. Leftovers keep well in the fridge for three days and reheat gently on the stovetop with a splash of broth to loosen the texture. Skip the parsley if you do not have it on hand; the soup still tastes balanced without it.
Course: Soup
Cuisine: Mediterranean
Equipment: Slow Cooker, Cutting Board, Knife
Cuisine: Mediterranean
Equipment: Slow Cooker, Cutting Board, Knife