White Bean Chicken Soup
By The Modern Proper
Images
Serves
Makes 6 servings
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely diced
- 2 large carrots, peeled and diced
- 2 celery stalks, finely diced
- 1 jalapeño, seeds removed and finely diced (optional)
- 1 bay leaf
- 3 garlic cloves, minced
- 8 cups chicken stock
- 2 (14-ounce) cans of white cannellini beans, drained and rinsed
- 2 to 3 cups cooked chicken, shredded
- 1 teaspoon salt
- ½ teaspoon freshly ground pepper
- 2 tablespoons fresh dill, finely chopped (plus extra for garnish)
- 1 bunch Swiss chard, stems removed and roughly chopped
- 1 lemon, juiced
- Parmesan cheese for serving
Procedure
This white bean chicken soup borrows from the tradition of the classic chicken noodle, but takes it up a few notches with the bright flavors of swiss chard, jalapeño, lemon, and garlic. Rich broth, shredded chicken, and white beans round out this dish which, when served alongside a piece of good, crusty bread and sprinkled with a bit of aged parmesan, add up to a meal that’s sure to warm your bones and soul on even the dreariest of days.
In a large pot heat oil over medium heat. Sauté onions, carrots, celery, jalapeño and bay leaf until vegetables are just tender. Add garlic and cook for 2 more minutes.
Add in chicken stock, white beans, chicken, salt, pepper and dill. Bring to a boil then reduce to a simmer. Simmer for 20 minutes stirring occasionally.
Add chard and lemon juice and simmer for another 10 minutes. If you’d like the flavor a little bit more "bright" add more lemon juice.
Serve garnished with dill and shaved Parmesan.
In a large pot heat oil over medium heat. Sauté onions, carrots, celery, jalapeño and bay leaf until vegetables are just tender. Add garlic and cook for 2 more minutes.
Add in chicken stock, white beans, chicken, salt, pepper and dill. Bring to a boil then reduce to a simmer. Simmer for 20 minutes stirring occasionally.
Add chard and lemon juice and simmer for another 10 minutes. If you’d like the flavor a little bit more "bright" add more lemon juice.
Serve garnished with dill and shaved Parmesan.
White Bean Chicken Soup
By The Modern Proper
Serves
Makes 6 servings
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely diced
- 2 large carrots, peeled and diced
- 2 celery stalks, finely diced
- 1 jalapeño, seeds removed and finely diced (optional)
- 1 bay leaf
- 3 garlic cloves, minced
- 8 cups chicken stock
- 2 (14-ounce) cans of white cannellini beans, drained and rinsed
- 2 to 3 cups cooked chicken, shredded
- 1 teaspoon salt
- ½ teaspoon freshly ground pepper
- 2 tablespoons fresh dill, finely chopped (plus extra for garnish)
- 1 bunch Swiss chard, stems removed and roughly chopped
- 1 lemon, juiced
- Parmesan cheese for serving
Procedure
This white bean chicken soup borrows from the tradition of the classic chicken noodle, but takes it up a few notches with the bright flavors of swiss chard, jalapeño, lemon, and garlic. Rich broth, shredded chicken, and white beans round out this dish which, when served alongside a piece of good, crusty bread and sprinkled with a bit of aged parmesan, add up to a meal that’s sure to warm your bones and soul on even the dreariest of days.
In a large pot heat oil over medium heat. Sauté onions, carrots, celery, jalapeño and bay leaf until vegetables are just tender. Add garlic and cook for 2 more minutes.
Add in chicken stock, white beans, chicken, salt, pepper and dill. Bring to a boil then reduce to a simmer. Simmer for 20 minutes stirring occasionally.
Add chard and lemon juice and simmer for another 10 minutes. If you’d like the flavor a little bit more "bright" add more lemon juice.
Serve garnished with dill and shaved Parmesan.
In a large pot heat oil over medium heat. Sauté onions, carrots, celery, jalapeño and bay leaf until vegetables are just tender. Add garlic and cook for 2 more minutes.
Add in chicken stock, white beans, chicken, salt, pepper and dill. Bring to a boil then reduce to a simmer. Simmer for 20 minutes stirring occasionally.
Add chard and lemon juice and simmer for another 10 minutes. If you’d like the flavor a little bit more "bright" add more lemon juice.
Serve garnished with dill and shaved Parmesan.