SOUP: Creamy Tuscan Chicken

Goes great with Breanna's toasted sourdough bread!

INGREDIENTS

• 1 tbsp oil

• 1 small sweet onion

• 1 tsp each salt, dried oregano, thyme, onion powder, garlic powder, and Italian seasoning

• 2 tbsp quinoa flour

• 1 L sodium-reduced chicken stock

• 2 chicken breasts

• 1 cup almond cream

• 1 cup navy beans

INSTRUCTIONS:

1. In a large pot, over medium heat, heat oil. Add onions and cook until they start to turn translucent, about 5 minutes.

2. Add in spices/seasoning, and flour, stirring constantly for 30 seconds, or until seasoning is evenly dispersed.

3. Slowly pour in chicken broth, constantly stirring so flour does not clump. Bring mixture to a boil. Gently lower in whole chicken breasts, ensuring there is enough liquid to cover. Reduce heat to medium-low and simmer for 20 minutes, or until chicken is cooked through and a meat thermometer reads 165F.

4. Remove chicken breasts to a cutting board. Using two forks, gently shred the chicken. Return chicken to pot.

5. Increase heat to medium. Pour in almond cream, beans and pesto. Simmer another 5 minutes, stirring occasionally.

6. Serve hot with buttered crusty sourdough bread or a side salad.