Ingredients
Method
- Heat 2 tbsp olive oil in a large soup pot over medium heat.
- Add diced carrots, zucchini, red pepper, chopped onion, and minced garlic to the pot.
- Season with 1 3/4 tsp salt, 1/2 tsp pepper, and 1 tbsp herbes de Provence.
- Sauté for about five minutes, until vegetables start to soften.
- Add 1 cup dry white wine and cook for a couple of minutes, allowing the alcohol to evaporate.
- Stir in the diced tomatoes and cannellini beans.
- Add 4 cups chicken stock, increase heat to high, bring to a boil, then reduce heat back to medium.
- Stir in the shredded cooked chicken and cook for another 8 minutes or so, until the chicken is heated through and flavors meld.
Notes
- For the most flavorful soup, use a good quality dry white wine that you would also enjoy drinking.
- To ensure the chicken is perfectly cooked and juicy, use a meat thermometer. Cooked chicken should reach an internal temperature of 165°F (74°C).
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat, adding a splash of stock or water if needed to maintain consistency. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- To ensure the chicken is perfectly cooked and juicy, use a meat thermometer. Cooked chicken should reach an internal temperature of 165°F (74°C).
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat, adding a splash of stock or water if needed to maintain consistency. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.