White Bean Chicken Soup

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White Bean Chicken Soup

Ingredients:

2 boneless, skinless chicken breasts (or thighs)

 

4 cups chicken broth

 

1 can (15 oz) white beans (such as Great Northern or Cannellini), drained and rinsed

 

2 cups celery, chopped

 

1 medium onion, chopped

 

2 cloves garlic, minced

 

1 tsp dried thyme

 

1/2 tsp dried rosemary

 

Salt and pepper, to taste

 

2 tbsp olive oil

 

1/2 cup heavy cream (optional for creaminess)

Instructions:

  1. Sauté the Aromatics:
    In a large pot or Dutch oven, heat olive oil over medium heat. Add the chopped onion and celery and sauté until softened (about 5-7 minutes). Add minced garlic and cook for another 1 minute, until fragrant.

  2. Cook the Chicken:
    Add the chicken breasts (or thighs) to the pot and pour in the chicken broth. Bring to a simmer and cook until the chicken is fully cooked (about 20 minutes). Remove the chicken and shred it using two forks.

  3. Add the Beans and Seasonings:
    Return the shredded chicken to the pot. Add the drained white beans, thyme, rosemary, salt, and pepper. Stir to combine and let it simmer for 10 minutes to allow the flavors to meld together.

  4. Optional Creaminess:
    For a creamier soup, stir in 1/2 cup of heavy cream at the end of cooking. Taste and adjust seasoning with more salt and pepper if needed.

  5. Serve:
    Ladle the soup into bowls and serve hot. Garnish with fresh herbs or a sprinkle of grated cheese if desired.

Description:

This hearty and comforting White Bean Chicken Soup is the perfect dish for a chilly day. The white beans provide a creamy texture while the chicken adds protein and a satisfying flavor. The combination of celery, garlic, and herbs makes this soup aromatic and flavorful, while the chicken broth ensures it’s rich and savory. It’s simple to make and is a great source of protein and fiber.

Notes & Tips:

  • Variations: You can add other vegetables like carrots or spinach for added nutrition. Feel free to experiment with different herbs such as parsley or sage.

  • Chicken: You can substitute chicken breasts with chicken thighs for a more flavorful, slightly richer soup.

  • Make it Spicy: Add a pinch of red pepper flakes or a dash of hot sauce for some heat.

  • Storage: This soup stores well in the fridge for 3-4 days and can be frozen for up to 3 months. If freezing, leave out the cream and add it when reheating.

Servings:

This recipe makes about 4-6 servings, depending on portion size.

Nutritional Info (per serving) (Approximate):

  • Calories: ~350 kcal

  • Protein: 30g

  • Carbs: 25g

  • Fat: 12g

  • Fiber: 7g

  • Sodium: ~700mg (can vary based on chicken broth used)

Health Benefits:

  • Chicken: A lean source of protein that helps with muscle repair and supports immune function.

  • White Beans: High in fiber, which aids in digestion and helps control blood sugar levels. They also provide plant-based protein.

  • Celery: Low in calories but high in antioxidants and vitamins, celery is also hydrating and promotes good digestion.

  • Olive Oil: A source of healthy fats that supports heart health.

Q&A for the Recipe:

  • Q: Can I use canned chicken instead of fresh chicken breasts?

    • A: Yes, you can substitute canned chicken for a quicker preparation. Just add it to the pot when you add the beans and broth, and skip the step of cooking the chicken.

  • Q: Can I make this recipe ahead of time?

    • A: Yes, this soup can be made ahead of time and stored in the refrigerator for a few days. It actually tastes even better after the flavors have had time to develop overnight.

  • Q: Can I make this soup in a slow cooker?

    • A: Absolutely! Simply add all the ingredients to the slow cooker (except for the cream) and cook on low for 4-6 hours. Shred the chicken once it’s cooked through, stir in the beans and herbs, and let everything simmer together.

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