Hearty White Bean Soup with Chicken – Comfort in a Bowl
🎉 Introduction
There’s something undeniably comforting about a pot of soup simmering on the stove. For many, White Bean Soup with Chicken is a bowl of pure nostalgia, a hearty embrace on a chilly day. This soup not only warms your heart but also fills your belly with delicious, wholesome ingredients. Perfect for weeknight dinners or a cozy gathering with friends, this recipe transforms simple ingredients into a satisfying dish that everyone will love. Let’s dive into this delightful recipe that brings warmth and comfort to your table.
🧰 Equipment Needed
- Large pot
- Cutting board
- Chef’s knife
- Wooden spoon
- Measuring cups
- Measuring spoons
- Can opener
- Ladle
- Serving bowls
🛒 Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 pound cooked chicken breast, shredded
- 4 cups chicken broth
- 2 cans (15 oz each) white beans, drained and rinsed
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup kale, chopped (optional)
- Fresh parsley, chopped for garnish
- Lemon wedges for serving (optional)
👩🍳 Directions
Step 1: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
Step 2: Add the minced garlic, diced carrots, and celery to the pot. Cook for an additional 5 minutes, stirring occasionally, until the vegetables begin to soften.
Step 3: Stir in the shredded chicken, chicken broth, white beans, thyme, smoked paprika, salt, and pepper. Bring the mixture to a boil.
Step 4: Reduce the heat to low and let the soup simmer for 20 minutes, allowing the flavors to meld together.
Step 5: If using kale, stir it into the soup during the last 5 minutes of cooking until wilted.
Step 6: Taste and adjust seasonings as needed. Serve hot in bowls, garnished with fresh parsley and lemon wedges if desired.
🍽️ Servings & Timing
Serves 6. Prep time: 15 minutes. Cook time: 30 minutes. Total time: 45 minutes.
🧊 Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over medium heat, adding a little water or broth if the soup has thickened.
🥄 Variations
- For a vegetarian version, substitute chicken with more vegetables and use vegetable broth.
- Add diced potatoes for extra heartiness.
- Incorporate different greens like spinach or Swiss chard instead of kale.
- Season with red pepper flakes for a spicy kick.
- Top with croutons or shredded cheese for added flavor and texture.
❓ FAQs
Q: Can I use canned chicken instead of cooked chicken?
A: Yes, canned chicken can be used as a convenient substitute. Just drain and add it to the soup.
Q: Is this soup freezable?
A: Yes, this soup can be frozen. Allow it to cool completely before transferring to freezer-safe containers.
Q: How can I make this soup gluten-free?
A: This soup is naturally gluten-free as long as you use gluten-free chicken broth.
Q: What type of white beans should I use?
A: Cannellini beans or great northern beans work best for this recipe.
Q: Can I add more spices?
A: Absolutely! Feel free to experiment with your favorite herbs and spices.
Q: How long will the leftovers last?
A: Leftovers can be stored in the refrigerator for up to 3 days.
Q: Can I make this soup in a slow cooker?
A: Yes, sauté the vegetables first, then add all ingredients to the slow cooker and cook on low for 6-8 hours.
Q: What can I serve with this soup?
A: Crusty bread, a side salad, or a light sandwich pair wonderfully with this soup.
Q: Is this soup suitable for kids?
A: Yes, this soup is kid-friendly and full of nutritious ingredients.
Q: Can I make this soup vegan?
A: For a vegan version, use vegetable broth and substitute chicken with more beans or lentils.
🏁 Conclusion
This Hearty White Bean Soup with Chicken is not just a meal; it’s a memory-maker. Whether it’s a cold winter evening or a rainy day, this soup promises to deliver comfort and warmth, bringing family and friends together around the table. Enjoy every spoonful, and don’t forget to share the warmth with those you love!
Hearty White Bean Soup with Chicken - Comfort in a Bowl
Ingredients
Equipment
Method
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- Add the minced garlic, diced carrots, and celery to the pot. Cook for an additional 5 minutes, stirring occasionally, until the vegetables begin to soften.
- Stir in the shredded chicken, chicken broth, white beans, thyme, smoked paprika, salt, and pepper. Bring the mixture to a boil.
- Reduce the heat to low and let the soup simmer for 20 minutes, allowing the flavors to meld together.
- If using kale, stir it into the soup during the last 5 minutes of cooking until wilted.
- Taste and adjust seasonings as needed. Serve hot in bowls, garnished with fresh parsley and lemon wedges if desired.
Notes
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over medium heat, adding a little water or broth if the soup has thickened. Variations:
- For a vegetarian version, substitute chicken with more vegetables and use vegetable broth.
- Add diced potatoes for extra heartiness.
- Incorporate different greens like spinach or Swiss chard instead of kale.
- Season with red pepper flakes for a spicy kick.
- Top with croutons or shredded cheese for added flavor and texture.
