Chicken and White Bean Soup

This soup comes together with a rotisserie chicken from the store, a couple of cans of beans, and a bag of frozen vegetables, so there is almost no chopping or cooking from scratch. Everything simmers together in one pot until hot and the vegetables are tender, making a filling, gluten-free dinner with barely any cleanup. Use a gluten-free certified broth to keep it fully gluten-free.

Ingredients

• 2 cupsRotisserie chicken, shredded, skin and bones removed
• 2 cans (15 oz each)canned white beans, drained and rinsed, check label for gluten-free
• 6 cupsgluten-free chicken broth
• 2 cupsFrozen mixed vegetables
• 0.5 teaspoonsalt
• 0.25 teaspoonblack pepper

Method

1. Pour the broth into the large pot and add the white beans and frozen vegetables.
2. Bring to a boil over medium-high heat, then lower the heat and simmer for 10 minutes until the vegetables are tender. 10:00
3. Stir in the shredded chicken and simmer for 5 more minutes until heated through. 5:00
4. Season with salt and pepper to taste.
5. Ladle into bowls and serve warm.