White Bean, Chicken, and Vegetable Soup
If you're looking for a comforting and hearty meal, look no further than white bean, chicken, and vegetable soup. This delicious soup is not only packed with flavor, but it's also filled with nutrients and protein, making it a perfect meal for any occasion.
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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