Ingredients
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2 whole chicken legs, bone in (or 4 chicken thighs)
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¾ teaspoon salt
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Black pepper
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2 teaspoons avocado oil
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2 leeks
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2 celery stalks
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1 carrot, peeled
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14 oz. can cannellini beans, rinsed & drained
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1 shallot
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5 garlic cloves (peeled)
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5 cups vegetable broth
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1 teaspoon oregano
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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.
What You'll Need
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