White Bean Chicken Soup
3 boneless, skinless chicken breasts, cooked and cubed
2 slices thick-cut bacon, chopped
1 small sweet onion, chopped
1 cleaned and trimmed leek, thinly sliced
1 1/2 cups sliced mushrooms
1/4 teaspoon pepper
1/2 teaspoon smoked paprika
4 garlic cloves, minced
1 (6 oz) bag fresh spinach
1 can (15 oz) cannellini beans, drained and rinsed
2 cups low-sodium chicken stock
2 cups water
1/4 cup freshly grated fontina cheese + more for garnish
Heat a large pot over medium heat and add chopped bacon. Cook until crispy and fat is rendered, then remove and let drain on a paper towel. Turn heat down to medium-low and add onions and leeks. Stir thoroughly to coat in bacon fat, then cook for 3 minutes. Add in mushrooms, stirring to coat and cook for 3 minutes more. Stir in pepper and paprika, then add in garlic and spinach. Cook for 3-4 minutes, or until spinach wilts.
Add in chicken and toss with ingredients to coat. Add in beans, stock and water, then simmer for 10-15 minutes. Stir in fontina and bacon. Season with salt if desired (I really didn’t feel that mine needed any with the bacon + stock + fontina.) Serve with additional grated fontina and crackers.
Note: as long as you have some cooked chicken on hand, this soup will take you under 30 minutes. If you have to cook the chicken, you’re looking at about 45 minutes.