2 Organic Rotisserie Chickens, shredded
2 Tbs Olive Oil
1 Large Yellow Onion, chopped
10 Stalks Celery, chopped
4 Medium Carrots, chopped
6 Cloves Garlic, minced
4 Cans Organic White Bean, rinsed and drained
3 cups Swiss Chard, rinsed well and chopped
5 Qts Organic Chicken Bone Broth
3 Tbs Better than Bouillon Chicken Bouillon
2 Tbs Dried Rosemary
1 Tbs Dried Thyme
2 tsp Ground White Pepper
2 tps Crushed Red Pepper
French Bread Baguette
Head olive oil over medium heat in a large soup pot (I think mine is 3 gallons). Add chopped onion, celery, and carrots. Stir and cook until onions are soft but not brown and carrots are starting to soften. Add garlic, stir, and cook 2 more minutes.
Add bone broth, bouillon, ground white pepper, crushed red pepper, rosemary and thyme. Stir to combine. Increase heat to high and bring to a boil. Reduce heat to low and simmer, uncovered for 1-3 hours (the longer the better!).
Meanwhile, rinse and drain white beans. Pick meat off rotisserie chicken. Dark meat will enhance soup; breast is OK to use, but may get mushy over time. The soup is so healthy, I vote you splurge and use the whole chicken – thighs and all. Dark meat is high in protein, iron, and potassium.
30 minutes before serving, add white beans, Swiss chard, chicken to the pot. Stir and continue simmering.
Spoon into bowls, topped with shaved Parmesan cheese and a bread heel for dipping.