Chicken and white bean soup with Lemon & Dill

prep time: 10 minutes | Cook time: 30 minutes | makes 6 servings

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8 cups chicken stock

3 cups diced or shredded cooked chicken

2 cans cannellini beans, drained and rinsed

2 tbsp olive oil

1 cup chopped onion

1 cup chopped celery

1 cup chopped carrots

2 cloves garlic, chopped

4 cups fresh spinach

Juice of a lemon

¼ cup fresh dill

Salt

Pepper

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In a large pot drizzle in the olive oil and heat over medium heat. Add the celery, carrots, and onion. Season with salt and pepper.  Cook, stirring occasionally for about 5 minutes, until veggies start to soften. Add the chopped garlic, cooking an additional minute. 

Next add the chicken stock, cooked chicken, and beans.  Bring the soup to a simmer and cook for about 15 minutes, or until the veggies are tender to your liking.  Stir in the lemon juice and dill.  Season with additional salt and pepper if necessary.  Enjoy!