Eating Well High-Protien, High-Fiber Chicken Soup

This High-Protein High-Fiber Chicken Soup comes together quickly—perfect for cold-weather weeknights. It’s packed with protein from chicken breast, cannellini beans and sweet peas. Antioxidant-rich kale and artichoke hearts add an earthiness to this soup, while sun-dried tomatoes come in with a little tang. We add a touch of lemon juice to brighten the soup up, and the citrus also balances the Asiago’s subtle saltiness. This soup is definitely an upgrade from your traditional chicken soup! Keep reading for our expert tips, including what to do in advance to help prep this soup faster at dinnertime.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Step 1: Heat 2 tablespoons oil in a medium saucepan over medium heat. Add chopped onion and minced garlic; cook, stirring often, until softened, about 5 minutes. Stir in chopped sun-dried tomatoes; cook, stirring constantly, until fragrant, about 1 minute. Step 2: Add chopped artichoke hearts, cannellini beans with liquid, 8 cups broth, ¾ teaspoon salt and ½ teaspoon pepper; bring to a boil over medium-high heat. Reduce heat to maintain a lively simmer; cook, stirring occasionally, until the flavors start to meld, about 5 minutes. Step 3: Add 6 cups kale and 1 cup peas; cook, stirring occasionally, until bright green and tender, about 2 minutes. Stir in 1½ cups chicken and 1½ tablespoons lemon juice. Sprinkle with ¼ cup Asiago. Garnish with additional pepper, if desired.

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