Chicken White Beans Soup Recipe to Warm Your Soul
Indulge in the ultimate comfort food with this delicious Cozy Chicken White Bean Soup recipe. Perfect for warming your soul during the cold winter months, this hearty soup is packed with tender chicken, creamy white beans, and flavorful herbs and spices. Whether you're looking for a cozy weeknight dinner or a comforting meal to share with loved ones, this Chicken White Bean Soup is sure to hit the spot. Watch now to learn how to make this soul-warming dish in your kitchen! Stay warm and satisfied with every spoonful of this delightful soup.
Equipment
- 1 Immersive Blender
Ingredients
- 350 g White Beans
- 500 g Chicken Shredded
- 1 Red Onion Chopped
- 1 Carrot
- 4 Cloves Garlic
- 2 Stalks Celery Chopped
- Salt To your taste
- Pepper To your taste
- 4 cups Chicken broth
- 4 tbsp Olive oil
- 2 tbsp Olive oil extra virgin
- 1 Carrot Shredded
- 1 bunch Parsley Chopped
- 1 tsp Sage
- 2 tsp Provence Seasoning
- 150 ml Heavy cream
- 80 Parmesan/Romano Cheese
Instructions
Beans Preparations
- Before cooking, I recommend draining the water and then cooking the beans in new water to reduce cooking time and not deprive the beans of their delicate nutty flavor.
- After boiling, you need to change the water again and add 1-2 tablespoons of oil for a softer taste.
- Cook the beans until fully cooked. Parallel to the beans boil chicken.
Vegetable Sauté
- Now finely chop 2 onions and 3-4 cloves of garlic.
- Heat 2 tablespoons of olive oil in a frying pan and fry the onions until translucent.
- Add the chopped garlic, stir and cook over low heat.
- Peel the carrot and grate it on a coarse grater. (I had already grated frozen carrots in my freezer, therefore I skipped this step)
- Chop 2 celery stalks.
- Add carrots into the pan with onions. Stir and cook for 1 minute.
- Stir and add salt to your taste. Stir again and cook for 2 more minutes.
- Now add half the quantity of cooked beans and 2.5 cups of chicken broth.
- Cook for 15 minutes.
- Add 1 teaspoon of dried sage and cook for 1 minute more.
- Now blend it with an immersion blender.
- Add the bean puree to the pot with hot chicken broth.
- Add the remaining beans.
- Add boiled chicken.
- Add 2 teaspoons of Italian or Provence seasoning.
- Add freshly ground pepper to your taste.
- Cover and let cook for a couple of minutes more.
- Add 1 cup of heavy cream and stir. Cook for 1-2 minutes and turn the heat off.
The Serving
- Toast some bread tossed with Olive oil until golden brown.
- Then rub the toasted bread with the garlic.
- Serve the soup, sprinkle with chopped parsley, and drizzle with Extra Virgin olive oil.
- Topped with parmesan or Romano Cheese
Video
Notes
Remember:
Home-cooked meals always taste better.