This 30-minute chicken broth is so comforting and cozy! Cannellini beans are a great source of fiber and protein, plus they have fewer calories. The added lemon juice makes it so vibrant and refreshing!
Today I’m going to try skiing. It’s something I haven’t done for 20 years.
Ben promised to teach me but also admitted that he hadn’t skied in 12 years.
This should all go perfectly.
If skiing doesn’t pan out, then I can always just apres ski.
To add, I only learned the meaning of that word 2 hours ago.
Today I’m going to try skiing. It’s something I haven’t done for 20 years.
Ben promised to teach me but also admitted that he hadn’t skied in 12 years.
This should all go perfectly.
If skiing doesn’t pan out, then I can always just apres ski.
To add, I only learned the meaning of that word 2 hours ago.
Ingredients
- Divide two tablespoons of olive oil into equal parts.
- Cut 1 pound of skinless, boneless chicken thighs into 1-inch pieces
- Black pepper and Kosher Salt
- Four cloves garlic, minced
- One onion, diced
- Peel and dice three carrots
- Two stalks of celery, diced
- Half a teaspoon of dried thyme
- 8 cups chicken stock
- 2 Bay Leaves
- Cannellini Beans, two 15.5-ounce cans, rinsed and drained
- 4 cups baby spinach
- Lemon juice freshly squeezed, two tablespoons or more to taste
- Fresh parsley leaves, two tablespoons
- Fresh dill, two tablespoons
Instructions
- In a large Dutch oven or stockpot, heat one tablespoon of olive oil over medium-high heat. To taste, season chicken thighs with a little salt and pepper. Add the chicken to a stockpot, and cook for about 2-3 minutes until golden. Remove from heat.
- Add the remaining one teaspoon oil to your stockpot. Add celery, carrots, celery, and onion. Cook, stirring frequently, for 3-4 minutes or until the vegetables are tender. Stir in thyme for about 1 minute until fragrant.
- Add chicken stock and bay leaf. Bring to a rolling boil, reduce heat, and add cannellini beans and chicken. Stir occasionally until the mixture is slightly thickened.
- Stir spinach for 2 minutes. Add lemon juice, parsley, and dill. Season with salt and pepper to taste.
- Serve immediately
