Chicken and White Bean Soup with Herb Swirl
Chicken and White Bean Soup with Herb Swirl might be just the main course you are searching for. Watching your figure? This gluten free and dairy free recipe has 466 calories, 30g of protein, and 22g of fat per serving. This recipe serves 6. If you have parsley leaves, olive oil, low-salt chicken broth, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes about 45 minutes.
Instructions
Heat 4 tablespoons olive oil and next 4ingredients in small skillet over mediumheat until herbs are aromatic, about 11/2minutes.
Pour herb oil into bowl; cool.
Heat 2 tablespoons oil in large pot overmedium heat. Sauté chicken 5 minutes.Using slotted spoon, transfer chicken tobowl.
Add 2 tablespoons oil to pot.
Addonion, carrots, and celery; sauté untilbeginning to brown, about 15 minutes.
Mixin last 5 ingredients. Bring to boil. Reduceheat; simmer 15 minutes.
Add chicken;simmer until cooked through, about 5minutes. Season with salt and pepper.
Ladle soup into bowls. Gently swirl1 teaspoon herb oil into center of each.