Chicken & Bean Soup
Posted: | Categories: Recipes | Tags:soup winter
Chicken & Bean Soup
I love chicken soup. Nine times out of ten, when I have chicken in my fridge it’s going to be made into soup, especially from November through March. I made this one a little differently, blending the beans into the broth for a creamy, silky texture. (It started as a chili, then I changed my mind.) The leeks add a surprising pop of green; you can easily swap them for onions or shallots. Keep it easy!
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Ingredients
2 whole chicken legs, bone in (or 4 chicken thighs)
¾ teaspoon salt
Black pepper
2 teaspoons avocado oil
2 leeks
2 celery stalks
1 carrot, peeled
14 oz. can cannellini beans, rinsed & drained
1 shallot
5 garlic cloves (peeled)
5 cups vegetable broth
1 teaspoon oregano
½ teaspoon cumin
Directions
Pat the chicken dry with a paper towel and season on all sides using ½ teaspoon salt and a few turns of black pepper.
- Heat the oil in a large pot over medium heat. Once the oil shimmers, add the chicken skin-side down to sear.
- Cook for 3-5 minutes until golden brown, then flip to sear the other side.
- While the chicken cooks, chop the light green and white parts of the leeks, chop the celery, and grate the carrot.
- Remove the chicken from the pot and set aside. Add the leeks, celery, and carrots, and use a wooden spoon to scrape the brown bits off the bottom of the pot.
- Season the veggies with ¼ teaspoon salt and a few turns of black pepper and cook for 5-7 minutes, until they start to soften.
- While the veggies cook, add the rinsed beans, shallot, garlic, and broth to a blender. Pulse until smooth.
- Pour the liquid into the pot and return the chicken. Add the oregano and cumin and cover the pot.
- Bring the soup to a boil, then lower the heat to a simmer. Let cook, covered, for 45 minutes so the flavors meld.
- Remove the chicken from the pot and shred using two forks. Return the meat to the soup.
- If you want to thin out the consistency, add a little more broth or water to your liking. Taste and adjust seasoning as needed, then serve.
TIP: You can also freeze this soup for up to 3 months. Store it in an airtight container and transfer to the fridge to thaw. Reheat on the stove or microwave.
