Hearty, nutrient-rich soup is great for any season but would definitely warm your soul on a cold winter day.
The best thing about soups is the freedom to make them your own. And this soup is perfect for that; you can add potatoes, pasta, rice, different vegetables, or even bacon.
In the youtube video, I start with a whole chicken and show how to cut it up and save the breast for another dish. And that is another way you can make this beautiful soup.
White Bean, Chicken, and Vegetable Soup
Hearty and
Ingredients
- 1 cup onion, diced
- 1 cup celery, diced
- 1 cup carrots, diced
- 1 bunch Swiss chard, veins removed and diced, leaves torn and set aside can substitute kale, rainbow chard, or spinach
- 3 tsp minced garlic
- 2 bay leaf
- 4 bone-in chicken thighs
- 1 15 oz can diced tomatoes
- 1 15 oz can cannellini beans, drained and rinsed
- 1 15 oz can cannellini beans, drained and pureed
- 1 15 oz can cream-style corn
- 1 cup peas frozen, fresh, or canned
- 2 tbsp Italian Seasoning
- 8 cups chicken stock
- 1 lemon, zest, and juice
- 2 tbsp fresh dill chopped optional
Instructions
- Heat the oil in a large pot set over medium heat.
- Sauté onions, carrots, celery, and chard stems until vegetables are onions are tender, about 5 minutes. Add garlic and cook for 2 more minutes.
- Add the bay leaf, Italian seasoning, a few turns of fresh pepper, and a pinch of kosher salt.
- Add the chicken, stock, tomatoes, drained and pureed beans, cream corn, lemon zest and juice, and Italian seasoning.
- Bring to a boil and reduce heat to simmer for 30 minutes.
- Remove the chicken thighs, and shred the chicken, discard the bones and skin.
- Add the chicken back to the pot with the Swiss chard and peas.
- Add the fresh dill if using; taste for seasoning, and It's ready to serve.
Notes
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