Ingredients
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1 medium carrot
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3 boneless, skinless chicken breasts
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2 tbsp olive oil
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1 (8 oz) container diced celery and onions
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1 tbsp minced garlic
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4 cups low-sodium chicken broth
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2 (15 oz) can low-sodium cannellini beans
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1 (5 oz) bag baby spinach
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1/4 cup grated Parmesan
Steps
1
Thinly slice the carrot and quarter the chicken breasts. In a large pot, heat the oil on medium. Add the diced celery, onions, and sliced carrots and cook 3 min. Season with salt. Add the garlic and cook 1 min., stirring.
2
Add the broth and chicken. Increase heat to high and heat to a boil. Reduce heat and simmer 8 min., until chicken is cooked through. Transfer chicken to a bowl.
3
Drain the beans and add to pot. With a potato masher, mash some of the beans. Stir in the baby spinach until wilted. With forks, shred chicken and return to pot. Heat to a simmer. Remove from heat and stir in Parmesan.
