Not your typical chicken soup! It is chock-full of fiber, protein, and veggies. I served it recently at a family gathering, and my three-year-old picky eater granddaughter “zooped” it up straight from the bowl, smacking her lips, much to my delight and to the major mortification of my daughter-in-law.
Hearty Chicken and Bean Soup
Recipe By Brynie Greisman
- Cooking and Prep: 5 h
- Serves: 10
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No Allergens
Ingredients (12)
Main ingredients
Start Cooking
Precook the Beans
This step can be done the day before. Refrigerate beans until using.
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Place beans in a strainer and rinse with cold water.
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Transfer to a six-quart pot; add water to cover by two inches. Bring to a boil. Lower heat and cook, covered, for 15 minutes. Remove from heat, cover pot with towel and let stand for three hours until beans are softened.
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Drain and rinse beans, discarding liquid. Set aside.
Prepare the Soup
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Sprinkle chicken with a half teaspoon of salt. In the same pot, sauté chicken in one tablespoon oil until no longer pink. Drain and set aside.
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Sauté onion in remaining oil until translucent. Add the carrots, celery, and garlic; sauté two to three minutes longer. Stir in the chicken soup mixture, water, pepper, beans, and chicken; bring to a boil.
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Reduce heat; cover and simmer for one and a half hours or until beans are tender. Stir in parsley and remaining half teaspoon salt. Let sit for a few minutes before serving.
Variation:
You can also add a handful of minced fresh dill if desired.
Credits
Photography: Hudi Greenberger.
Food Styling: Renee Muller.
.jpg "Maple Roasted Carrot Soup with Crispy Pastrami Strips")
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