Lemon Chicken, Artichoke & White Bean Soup

Bright, hearty, and packed with nourishing ingredients, this Mediterranean-inspired soup combines tender chicken, creamy white beans, artichokes, and leafy greens in a lemony herb broth. It's a satisfying source of protein and fiber, with extra virgin olive oil and colorful vegetables supporting a balanced approach to healthy aging.  ⁠ ⁠ ⁠INGREDIENTS 

1 tablespoon olive oil  ⁠1 yellow onion, diced  ⁠2 carrots, diced  ⁠2 stalks celery, diced  ⁠4 teaspoons garlic, minced  ⁠1 teaspoon dried oregano  ⁠1/2 teaspoon dried thyme  ⁠1/4 teaspoon red pepper flakes  ⁠6 cups chicken stock  ⁠15 ounces cannellini beans, cooked  ⁠14 ounces artichoke hearts, quartered  ⁠1 pound chicken breast, cut into 1/2-inch pieces  ⁠3 cups kale, chopped  ⁠1 tablespoon lemon zest  ⁠1/4 cup lemon juice  ⁠1/4 cup parsley, chopped 

⁠INSTRUCTIONS  

1. Heat olive oil in a large pot oven over medium heat. 

2. Add onion, carrots, and celery. Sauté for 5–7 minutes, until the vegetables begin to soften. 

3. Add garlic, oregano, thyme, and red pepper flakes. Cook for 1 minute, until fragrant. 

4. Add chicken broth, cannellini beans, and artichoke hearts. Bring to a gentle simmer. 

5. Add the diced chicken breast directly to the simmering broth. 

6. Simmer gently for 8–10 minutes, or until the chicken is cooked through. 

7. Add the kale and cook for 2–3 minutes, until wilted. 

8. Remove from heat and stir in lemon zest, lemon juice, and parsley. Season with salt and pepper.

⁠⁠NOTES   ⁠ ⁠Nutrition may vary.