It’s that awkward time between Winter and Spring. The weather flip-flops from bitter cold to pleasantly cool. This confusing weather always make me crave comfort food. Comfort food, however, does not necessarily mean unhealthy. GASP! I promise it can be done!
This soup will hit just the spot… warm and savory chicken broth, variety of spices, juicy chicken, white beans, soft brown rice, and flavorful tomatoes and spinach. Even my 2 year old couldn’t get enough.
Low-Sodium organic chicken broth is used in several of my recipes. It’s cheaper to buy it in bulk, and it’s a kitchen necessity to always have some handy. Well, friends, we may not have warm weather quite yet, BUT we can have some flavor rich and soothing soup in the mean time.
Chicken and White Bean Soup
- 1 cup brown rice
- 2 Tbs olive oil
- 1 Tbs minced garlic
- 1 small sweet onion diced
- 32 oz organic low-sodium chicken broth
- 1 cup water
- 1 tsp black pepper
- 1 tsp dried basil
- 2 Tbs dried oregano
- 10 chicken tenders thawed and cut into 1 inch pieces
- 1 can 15 oz organic white kidney beans (cannellini), drained and rinsed well
- 1 can 15 oz organic diced tomatoes, drained
- 2 Tbs dried or fresh parsley
- 2 Tbs white wine vinegar
- 1/2 teaspoon salt
- 1 large handful of fresh spinach
In a large sauce pan, bring 1 and 1/2 cup water to a boil. Add brown rice, stir, and cover. Reduce to a simmer and cook for 20 to 25 minutes until tender.
Meanwhile, in a large pot over medium heat, add olive oil. Heat for 1 minute and add garlic and onion. Saute for 2 minutes until onion is slightly translucent.
Add chicken broth, water, black pepper, basil, and oregano. Bring to boil.
Once at a boil, add chicken pieces, white beans, and dice tomatoes. Cook for 4 to 5 minutes until chicken is no longer pink.
Add parsley, white wine vinegar, and salt. Remove from heat. Add spinach and cooked brown rice. Stir well.
Serve immediately and enjoy!