Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil
  • 2 sticks celery (chopped small)
  • 1/2 medium onion (chopped)
  • 2 medium carrots (peeled & chopped small)
  • 3 cloves garlic (minced)
  • 2 tablespoons flour
  • 6 cups chicken broth
  • 1/4 teaspoon Italian seasoning
  • 1 (15 fluid ounce) can white beans (drained)
  • 3/4 cup uncooked macaroni or ditalini pasta
  • 2 cups cooked/rotisserie chicken
  • 1 tablespoon lemon juice ((or more, to taste))
  • 2 cups (packed) fresh baby spinach
  • Salt & pepper (to taste)

Instruction

  • Add the oil, celery, onion, and carrots to a soup pot and sauté over medium-high heat for 5-7 minutes.
  • Add in the garlic and cook for 30 seconds.
  • Stir in the flour and cook for about a minute.
  • Slowly pour in the chicken broth while stirring so the flour dissolves.
  • Add in the Italian seasoning, white beans, and pasta. Turn the heat up to high and let the soup come to a boil.
  • Give it a stir, and then cover the pot with the lid slightly ajar. Reduce the heat and simmer for 10 minutes (stir it a couple of times to ensure the pasta isn't sticking to the bottom of the pot as it cooks).
  • Add in the chicken, lemon juice (I add 2+ tablespoons since I like it very lemony), and spinach. Cook for another few minutes until it's heated thorough and the spinach has wilted. Season with salt & pepper as needed.