Plenty of protein packed in this delicious soup! I love these kinds of recipes because they are generally inexpensive and easy to make. Also if you make way too much, then store some in the fridge and warm it up throughout the week.

Ingredients

• 1 tbsp olive oil
• 1 small onion, chopped
• 1 stalk celery, chopped
• 1 large carrot, peeled & chopped
• 2 bay leaves
• 3 cups reduced-sodium chicken broth
• 2 cups water
• 12 ozs chicken tenders, chopped
• 1 (15 oz) can small white beans, drained
• 1 cup tightly packed baby spinach leaves
• 3 tbsp finely chopped fresh oregano
• 1/4 cup finely chopped parsley
• 2 tbsp lemon juice
• 1/4 tsp salt
• 1/2 tsp freshly ground pepper

Directions

• Place large saucepan over med heat, add oil, and heat til hot. Stir in onion, celery, and carrot and saute for 6-8 min or until they begin to soften. Stir in bay leaves and saute for 1 min.
• Add chicken broth and water and bring mixture to a boil. Reduce heat and stir in chicken and beans. Simmer gently for 3-4 min or until chicken is tender. Stir in spinach and remove from heat. Let stand 2-3 min or until spinach wilts. Stir in oregano, parsley, lemon juice, salt, and pepper. Serve immediately