Course Bowl, chicken, dinner, Low Carb, Main Course, one dish meal, one pot, Quick, Soup, Soup/Chili
Prep Time 10minutes
Cook Time 20minutes
Disclaimer: the grams I’ve listed manually after each ingredient are accurate for a single recipe, but they will not multiply if you choose the 2x or 3x option. Please make sure and multiply on your own!
12ozbag frozen diced onionor fresh, diced 340 g
2cupscelerychopped (225 g)
2cupscarrotschopped (250 g)
3piecesof baconchopped (30 g)
1zucchinichopped (220 g)
2Tbsptomato paste30 g
5frozen garlic cubesor cloves of garlic, minced
5frozen basil cubesmay sub 5 tsp basil paste, or ⅓ cup loosely packed fresh basil, minced
28ozcan San Marzano tomatoes
2lbbox of chicken broth4 cups or 907 g
15ozcan white beansdrained
4cupsrotisserie chickenchopped (650 g)
¼cupfresh parsleyminced (10 g)
2tspkosher saltmore to taste
Heat a large, heavy bottomed pot over medium-high heat (I prefer pretty high) and spray with a mist of olive oil spray. When it’s nice and hot, add your diced onions and sauté for about five minutes, stirring often. Add your celery, carrots, and bacon and sauté for another five minutes covering between stirs to soften the veggies faster. Add zucchini and cook for 2 more minutes.
Turn the heat down to medium and add your tomato paste, garlic cubes, and basil cubes. Let it cook for two minutes, careful not to let the garlic burn.
Using a blender, blend the San Marzano tomatoes until smooth. Add the blended tomatoes, chicken broth, drained white beans, chopped chicken, parsley, and dried spices to the pot and combine everything well. Add any additional salt and pepper to taste.
Serve with a sprinkle of parmesan and a drizzle of pesto if you’ve got it, and you’re feeling fancy! I like a little fresh basil on top. We also like to make a short pasta noodle on the side for those who want to add it to their bowls. And of course a hunk of crusty bread is always a good idea!