Sunday, November 4, 2018

White Bean Chicken Soup

Now that the chilly weather has arrived, soup has hit the menu big time.
I'm not a huge fan of soup unless it is super hearty and filling. It's no surprise then that I am in love with this white bean chicken soup. You're definitely going to be full after a bowl of this ridiculousness. It doesn't require a heck of a lot of prep, bubbles away on the stove top for 2 to 3 hours making your house smell amazing, and warms you through on those cold fall & winter days. 
So much to love about this dish! 

White Bean Chicken Soup

1/2 lb white navy beans 
1/2 lb great northern white beans
2 Tbsp oil
2 large onions, diced
3 carrots, peeled and chopped
6 stalks celery, chopped
4 cloves garlic, minced
1/4 cup tomato sauce
4 cups chicken stock
8 cups water
2 cups cooked chicken, diced
1/2 tsp thyme
1/2 tsp sage
2 tsp parsley
1 tsp garlic powder
1 tsp onion powder
Salt & pepper

Place both beans in a large pot and cover with water. Bring to a boil, let boil for 10 minutes, and then cover and let sit until pot cools to room temperature. 
Drain beans.  

Drizzle oil in a large stockpot. Add all the vegetables and garlic; saute for a couple of minutes over medium high heat. 

Add the rest of the ingredients except salt and pepper to the pot. Bring to a boil, then reduce heat to low, cover and simmer for 2 - 3 hours or until beans are tender and the soup is thick. Stir occasionally, especially during last 30 minutes. Add more water (or chicken stock) if soup becomes too thick. Season with salt and pepper at the end of the cooking time.

Keep any leftovers in the fridge. It will last several days, covered, in the fridge but does tend to thicken up the longer it sits.  I used the two types of beans as that is what I had, but you can just use one type if you prefer. 
This hearty and tasty soup is a comfort food go to in the cold weather for our family. Who doesn't love the smell of soup filling the house? :)

Be sure to click over to Carol's Chatter for more fun foodie links! 

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