Chef Tasmina

This Lemon Dill Chicken and White Bean Soup is spring in a bowl 🌿

Bright, protein packed, and high in fibre! White beans and kale support digestion, turmeric brings anti-inflammatory warmth, and fresh lemon & dill keep it vibrant. It is so comforting & nourishing!

Ingredients

2 tablespoons olive oil
1 small onion, small dice
2 celery stalks, small dice
2 medium carrots, small dice
1 tbsp garlic, minced
1 tsp ground turmeric
1lb chicken breast or thighs, small dice
1 14 fl oz cannellini beans, drained and rinsed
4 cups chicken stock
2 cups dino kale, finely chopped (about 1 small bunch)
½ cup parsley, finely chopped
½ cup dill, finely chopped
½ small lemon, zested and juiced
2 tsp salt, divided

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and sauté until softened and translucent.
2. Add carrots, celery, garlic, and turmeric. Cook for 5 minutes, stirring occasionally, until vegetables are tender and fragrant.
3. Stir in chicken, cannellini beans, and 1 tsp of salt. Cover and cook for 4 minutes, stirring occasionally.
4. Pour in chicken stock and bring to a gentle simmer. Cover and cook on low for 10 minutes, or until chicken is fully cooked through.
5. Remove from heat. Stir in kale, parsley, dill, lemon zest, and lemon juice. Taste and adjust salt as needed. Serve warm.

Chef’s Notes
- This soup keeps for up to 4 days in the refrigerator or 3 months in the freezer. Add lemon juice just before serving when meal prepping or freezing to preserve brightness and vitamin C.
- Cannellini beans are added early to give the broth more body. For a firmer texture, add them later with the stock.
- For a vegetarian version, replace the chicken with cooked lentils and use vegetable stock. Add beans & stock together, and simmer for 15 minutes or until everything is tender.