Lemony white bean and chicken soup

Drizzle olive oil over the chicken thighs and season both sides with salt and pepper.

Variation: without an air fryer, cook the chicken in a 425F oven for about 25 minutes or until fully cooked.

Air fry the chicken at 400F for about 12 to 15 minutes until cooked.

Finely chop a medium onion and roughly chop a handful of baby carrots (or peel and dice two large carrots).

Cook the onion and carrots in a soup pot with about a quarter cup of olive oil and a pinch of salt over medium heat until soft and golden, 10 to 15 minutes.

Roughly chop the cooked chicken (or shred it) and set aside.

Add five or six grated garlic cloves and a teaspoon of celery seed and warm through for a few seconds.

Add the chicken and two 15-ounce cans of white beans, season with salt and pepper, and add two quarts of chicken stock.

Bring to a boil, reduce to medium and cook about 30 to 40 minutes until the beans are soft.

Variation: blend two or three times with an immersion blender for a creamier texture; left brothy here.

Add one or two big handfuls of greens, a quarter cup of lemon juice and a heaping teaspoon of dill; mix, taste and adjust the seasoning.