Marry Me Chicken Soup
Lean ground chicken breast and white beans with a lightened up spin on creamy marry me chicken soup.
Servings: 5 Servings
Calories: 390kcal
Ingredients
- 1 Tablespoon Olive Oil
- 16 oz Ground Chicken Breast
- 1 small Sweet Onion finely diced
- 1 teaspoon Kosher Salt
- ½ teaspoon Black Pepper
- ½ cup (40g) Sun-Dried Tomatoes no oil
- 4 Frozen Crushed Garlic Cubes or 4 cloves fresh
- 2 Tablespoons Chopped Calabrian Chili Peppers or tomato paste
- 2 Tablespoons White Wine Vinegar
- 1 teaspoon Italian Seasoning
- 1 teaspoon Lemon Zest
- 1 can (15 oz) Great Northern Beans drained
- 4 cups Chicken Bone Broth
- 1 can (14 oz) Reduced Fat Coconut Milk
- 3 cups Baby Spinach
- 1-2 handfuls Fresh Basil roughly chopped
- ½ cup (2 oz) Parmesan Cheese freshly grated
- 2 Tablespoons Lemon Juice
Instructions
- Heat the olive oil in a large Dutch oven or pot over medium heat. Once hot, add the ground chicken and cook on one side for 3-4 minutes until golden brown. Break the chicken apart and fully cook, another 2-3 minutes.
- Add the diced onion, salt, and pepper to the pot. Cook for 3-4 minutes, stirring often, until the onion softens.
- Add the sun-dried tomatoes, garlic, chili peppers, vinegar, Italian seasoning, and lemon zest. Cook until the garlic is fragrant, about 1-2 minutes.
- Add the beans, broth, and coconut milk. Bring to a boil before reducing the heat to medium-low and simmer for about 20 minutes.
- Add the spinach, chopped basil, grated parmesan, and lemon juice. Cook until the spinach wilts, another 5 minutes or so.
- Salt to taste before serving. Garnish with more fresh basil and parmesan, chili flakes or black pepper, a bit more lemon juice, and some form of crusty bread, if desired.
Nutrition
Serving: 405g (about 1 2/3 cup) | Calories: 390kcal | Carbohydrates: 26g | Protein: 38g | Fat: 15g | Fiber: 5g