White Bean Chicken Soup

Ingredients
3 Boneless Chicken Breasts, Skin Removed, Cut Into 1 1/2 Inch Pieces
3 Stalks Of Celery, Chopped
2 Large Carrots, Chopped
1 Small Onion, Chopped
2 Cloves Garlic, Minced
4 to 5 Cups Chicken Broth
3 Tablespoons Olive Oil
1 Bunch Fresh, Chopped Parsley
1 Hot Chile Pepper, Finely Chopped (Optional)
3 Cups Cooked Cannelloni Beans (Or Other White Beans)
1/4 To 1/3 Cup Instant Polenta
Salt & Pepper
Method
In a heavy pot, heat the oil, and then once it is hot, add the chicken pieces, and cook until the chicken is thoroughly cooked.
Remove the chicken to a bowl, and add the vegetables to the pot, and cook until they are just beginning to soften.
Add the broth, and seasonings, and cook for 30 minutes over low heat.
Add the chicken, beans, and parsley, and taste.
Adjust the seasonings as needed, and cook then add 1/4 cup of the polenta to thicken.
Continue to cook, stirring often, until the soup has thickened, adding a little more polenta if needed.
Serve hot with garnish of choice.