White Bean & Shredded Chicken Soup

A warm, filling soup with 45g protein per bowl. Soft textures throughout — ideal when solid food is unappealing. Makes 4 servings for easy meal prep.

Ingredients

• 1.5 lbs boneless skinless chicken breast
• 2 cans (15 oz each) white cannellini beans, drained and rinsed
• 4 cups low-sodium chicken broth
• 1 can (14.5 oz) diced tomatoes, drained
• 2 cups baby spinach
• 4 cloves garlic, minced
• 1 medium onion, diced
• 2 tsp Italian seasoning
• 1 tsp olive oil
• Salt and pepper to taste
• 2 tbsp fresh parsley (optional garnish)

Instructions

1. 1

   Heat olive oil in a large pot over medium heat. Cook onion 3–4 minutes until soft. Add garlic and cook 1 more minute.

2. 2

   Add chicken breasts whole, broth, diced tomatoes, Italian seasoning, salt, and pepper.

3. 3

   Bring to a boil, then reduce heat and simmer 18–20 minutes until chicken is cooked through (internal temp 165°F).

4. 4

   Remove chicken and shred with two forks. Return to the pot.

5. 5

   Add white beans and spinach. Simmer 3 more minutes until beans are warmed through and spinach is wilted.

6. 6

   Taste and adjust seasoning. Serve with fresh parsley if desired.