Robust Chicken Soup

Reprinted with permission from The Healthy Mind Cookbook: Big-Flavor Recipes to Enhance Brain Function, Mood, Memory, and Mental Clarity. Copyright ©2015 by Rebecca Katz, Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA.

PREP TIME: 20 minutes
COOK TIME: 30 minutes

Ingredients
2 cups cooked cannellini beans, or 1 (15-ounce) can, rinsed
Freshly squeezed lemon juice Sea salt
2 tablespoons extra-virgin olive oil
1 yellow onion, finely diced
2 fennel bulbs, finely diced
2 large carrots, peeled and finely diced
4 stalks celery, finely chopped
2 cloves garlic, minced
3/4 teaspoon chopped fresh sage, or 1/4 teaspoon dried
1 tablespoon fresh thyme leaves, or 1/4 teaspoon dried
6 cups Old-Fashioned Chicken Stock (page 46) or Classic Magic Mineral Broth (page 44), or store-bought organic stock
2 cups sliced cooked organic chicken
1 teaspoon lemon zest 2 cups arugula leaves
2 tablespoons finely chopped parsley
2 tablespoons finely chopped basil

Directions
In a bowl, stir together the beans with a spritz of lemon juice and a pinch of salt. Set aside. Heat the olive oil in a soup pot over medium heat, then add the onion, fennel, carrots, celery, and 1/4 teaspoon of salt, and sauté until golden, about 15 minutes. Stir in the garlic, sage, and thyme and cook for another minute. Pour in 1/2 cup of the stock to deglaze the pot, stirring to loosen any bits stuck to the pot, and cook until the liquid is reduced by half. Add the remaining 5 1/2 cups of stock, the beans, and the chicken, bring to a boil over medium heat, then lower the heat and simmer until the vegetables are tender and the beans and chicken are heated through, about 8 minutes. Stir in the zest, 1 tablespoon of lemon juice, arugula, parsley, basil, and another 1/4 teaspoon of salt, and serve right away.

VARIATION: Spinach or kale cut into bite-size pieces can be substituted for the arugula.

STORAGE: Store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 2 months