Lemon-Dill Chicken & White Bean Soup

Ingredients

• 1/4 cup (60 ml) olive oil, divided
• 2 medium (122 g) carrots, diced
• 2 medium (80 g) celery stalks, sliced
• 20 oz (560 g) chicken breast
• 4 cups (960 ml) low-sodium chicken broth
• 1/2 tsp (3 g) fine sea salt and black pepper
• 1 1/2 cups (270 g) cannellini beans, no salt added, rinsed
• 3 cups (321 g) riced cauliflower
• 1/4 cup (60 ml) fresh lemon juice
• 1/2 cup (18 g) fresh dill, chopped

Tap an ingredient to tick it off. Doubling changes the amounts, not the nutrition panel — that stays per serving.

Method

1. Warm 2 tablespoons of the oil in a 5-quart (4.7L) pot over medium heat and cook the carrots and celery for 6 minutes, until softened.
2. Add the chicken, broth, salt and pepper and simmer 15 minutes, until the chicken reaches 165°F (74°C). Lift it out and shred it.
3. Return the chicken with the beans and cauliflower rice and simmer 3 minutes, until hot through. Off the heat, add the lemon juice and dill and finish each bowl with a drizzle of the rest of the oil.