Chicken and White Bean Soup with Herb Swirl

Ingredients for Chicken and White Bean Soup with Herb Swirl

• 120ml extra-virgin olive oil, divided

• 2 teaspoons chopped fresh sage

• 2 teaspoons chopped fresh thyme

• 1 teaspoon chopped fresh rosemary

• 1/4 teaspoons salt

• 450g skinless boneless chicken breasts, cut into 1-inch pieces

• 1 small onion, chopped

• 2 medium carrots, halved lengthwise, cut crosswise into 1/4-inch pieces

• 1 large celery stalk, thinly sliced

• 120ml tomato puree

• 950ml low-salt chicken broth

• 2 425g cans cannellini beans, drained

• 1/2 cup fresh Italian parsley leaves

• 1 bay leaf

How to make Chicken and White Bean Soup with Herb Swirl

Heat 60ml olive oil and next 4 ingredients in small skillet over medium heat until herbs are aromatic, about 11/2 minutes. Pour herb oil into bowl; cool.

Heat 2 tablespoons oil in large pot over medium heat. Sauté chicken 5 minutes. Using slotted spoon, transfer chicken to bowl. Add 2 tablespoons oil to pot. Add onion, carrots, and celery; sauté until beginning to brown, about 15 minutes. Mix in last 5 ingredients. Bring to boil. Reduce heat; simmer 15 minutes. Add chicken; simmer until cooked through, about 5 minutes. Season with salt and pepper.

Ladle soup into bowls. Gently swirl 1 teaspoon herb oil into centre of each.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.