This 30-minute chicken broth is so comforting and cozy! Cannellini beans are a great source of fiber and protein and have fewer calories. The added lemon juice makes it so vibrant and refreshing!
Today I’m going to try skiing. It’s something I haven’t done for 20 years.
Ben promised to teach me but admitted that he hadn’t skied in 12 years.
This should all go perfectly.
If skiing doesn’t pan out, I can always just apres ski.
I only learned the meaning of that word 2 hours ago.
You’ll find plenty of fireplaces as well as s’mores. Coffee, donuts, and warm cinnamon buns.
The stovetop is also in our room so that I can make a bowl of warm chicken soup.
This is the perfect “snow food” with baby spinach, carrots, and cannellini beans. High protein and fiber, but no added calories? Um, yes, please!
It’s exactly what I needed after a day of skiing.
Or apres-skiing. The same thing.
Divide two tablespoons of olive oil into equal parts.
Cut 1 pound of skinless, boneless chicken thighs into 1-inch pieces
Black pepper and Kosher Salt
Four cloves garlic, minced
One onion, diced
Peel and dice three carrots
Two stalks of celery, diced
Half a teaspoon of dried thyme
8 cups chicken stock
2 Bay Leaves
Cannellini Beans, two 15.5-ounce cans, rinsed and drained
4 cups baby spinach
Lemon juice freshly squeezed, two tablespoons or more to taste
Fresh parsley leaves, two tablespoons
Fresh dill, two tablespoons
Heat one tablespoon of olive oil over medium-high heat in a large Dutch oven or stockpot. To taste, season chicken thighs with a bit of salt and pepper. Add the chicken to the stockpot, and cook for 2-3 minutes until golden. Remove from heat.
Add the remaining one teaspoon of oil to your stockpot. Add celery, carrots, onion and garlic. Cook, stirring frequently, for 3-4 minutes or until the vegetables are tender. Stir in thyme for about 1 minute until fragrant.
Add chicken stock and bay leaf. Bring to a rolling boil, reduce heat, and add cannellini beans and chicken. Stir occasionally until the mixture is slightly thickened.
Stir spinach for 2 minutes. Add lemon juice, parsley, and dill. Season with salt and pepper to taste.