Chicken and White Bean Soup
A simple, satisfying American soup of tender shredded chicken and creamy cannellini beans in an herb-scented broth with carrots and celery. Hearty enough for a full meal in a single bowl.
Ingredients
- 1.5 lbs boneless skinless chicken thighs
- 2 cans cannellini beans (15 oz), drained, rinsed
- 4 cups low-sodium chicken broth
- 2 tbsp olive oil
- 1 yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary, crumbled
- 2 bay leaf
- 1/2 tsp salt
- 1/2 tsp black pepper, freshly ground
- 2 tbsp fresh flat-leaf parsley, chopped
- 2 tsp fresh lemon juice
Instructions
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1
Heat 2 tbsp olive oil in a large pot or Dutch oven over medium heat. Add 1 diced yellow onion, 2 diced carrots, and 2 diced celery stalks. Cook, stirring occasionally, until the vegetables soften, about 6-7 minutes.
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2
Add 4 minced garlic cloves, 1/2 tsp dried thyme, and 1/2 tsp crumbled dried rosemary. Cook for 1 minute, stirring constantly.
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3
Add the whole 1.5 lbs boneless skinless chicken thighs, 4 cups low-sodium chicken broth, 2 bay leaf, 1/2 tsp salt, and 1/2 tsp freshly ground black pepper. Bring to a boil, then reduce heat to a gentle simmer.
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4
Cover and cook for 20 minutes, or until the chicken thighs reach an internal temperature of 165°F (74°C).
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5
Remove the chicken from the pot and shred it with two forks. Discard the bay leaf.
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6
Return the shredded chicken to the pot. Add 2 cans drained, rinsed cannellini beans (15 oz) and simmer uncovered for 5 minutes to heat the beans through and slightly thicken the broth.
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7
Stir in 2 tsp fresh lemon juice. Taste and adjust seasoning. Ladle into bowls and top with 2 tbsp chopped fresh flat-leaf parsley.