I made a new soup tonight for dinner: Chicken & White Bean Soup.  It was pretty quick and easy to make and super healthy AND filling.  I served it with corn bread muffins (Pamela’s brand – GF).

1 yellow onion, diced
1 TBS coconut oil
1 tsp minced garlic
1 tsp herbs de provence
1/4 tsp of red pepper flakes
Salt and pepper to taste
1 – 28 oz. can of crushed tomatoes
1 – 32 oz. reduced sodium chicken broth
2 cups of shredded carrots
2 – 15 oz. cans of white beans
1 rotisserie chicken (remove all meat)
3-4 cups of baby spinach


  1. In a large soup pot heat coconut oil over medium heat, add onions and garlic and sauté until onions are translucent.
  2. Add herbs and spices, tomatoes, broth, carrots and white beans and heat over medium heat for approximately 5 minutes.
  3. Scoop half of the mixture into a blender, blend and pour back into pot.
  4. Add chicken and heat another 5-10 minutes until hot and all contents heated.
  5. Add spinach and stir until wilted.

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