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(From previously made Whole Chicken Oven Roasted)

PREP TIME:
5 MINUTES

COOK TIME:
20 Minutes

TOTAL TIME:
25 MINUTES

Author: Christi Davis
Recipe type: Gluten Free / Dairy Free
Yield: 6-8 Servings
Print Recipe

Ingredients:

  • 2 lbs. Organic Shredded Chicken (from previously prepared 6 lb. whole oven roasted chicken)
  • Reserved Vegetables (onion/celery/carrot) and liquid
  • 32 oz. Organic Chicken Bone Broth (recommend Pacific brand)
  • 1 32 oz. Organic Chicken Broth
  • 1 Cup Water
  • 1 15 oz. Can Cannellini Beans
  • 2 Cups Organic Fresh Spinach – Chopped
  • Optional: ½ Cup (per bowl) Gluten Free Carb of Choice (suggestions: brown rice/quinoa/gluten free pasta)

Instructions:

  1. Place pot with remaining chicken, vegetables and broth on burner – medium heat.
  2. Once warmed up (about 5-8 minutes), add bone broth, chicken broth and water. Heat 5 minutes.
  3. Once heated through – add beans. Let heat through another 5-7 minutes.
  4. Remove from heat, add chopped spinach.
  5. In individual bowls – add carb of choice. Ladle the soup on top.
  6. Add sea salt to taste if desired.
  7. Suggestion: Serve with leafy green salad.

*Try and use all organic ingredients if possible.