Chicken Caesar Soup

21 days of Soup | March 15, 2016 | By



Chicken caesar soup
Serves 4
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Prep Time
20 min
Cook Time
10 min
Total Time
30 min
Prep Time
20 min
Cook Time
10 min
Total Time
30 min
  1. 1 head romaine lettuce, chopped
  2. 2 tablespoons olive oil, divided
  3. 2 boneless, skinless chicken breasts, chopped
  4. 2 cloves garlic, minced
  5. 1 medium onion, chopped
  6. 1 stalk celery, chopped
  7. 1 cup white navy beans
  8. 4 cups low-sodium or homemade chicken broth
  9. 2 tablespoons caesar dressing
  10. 1/2 cup 2% milk
  11. Salt & pepper to taste
Optional garnishes
  1. Sliced parmesan
  2. Croutons
  1. Bring a medium pot of water to a boil and fill a large bowl with ice water.
  2. Insert lettuce into boiling water for 1-2 mins, strain and immediately insert into ice water. Set aside.
  3. Heat up oil in medium pan over medium-high heat.
  4. Add chicken flipping once until cooked. Set aside.
  5. Heat olive oil in large pot over medium-high heat.
  6. Add garlic, onions and celery until softened. Remove from heat
  7. Add navy beans and lettuce.
  8. Using immersion or upright blender (in small batches) puree the mixture together with the broth. Return to large pot.
  9. Stir in the caesar dressing and milk. Add the chicken.
  10. Salt & pepper to taste.
  11. Garnish & serve.
  1. The first steps with the lettuce are optional, but they give the soup brilliant colour and lock in nutrients. I used white navy beans instead of heavy cream to give the soup a creamy taste and texture.
Grace, Truth & Lemons