Chicken and White Bean Soup
White beans, left over chicken, boxed broth makes an easy, healthy soup.
Prep Time20 minutes mins
Cook Time1 hour hr
Total Time10 hours hrs
Course: Soup
Cuisine: Italian
Keyword: bean soup, beansoup, chicken soup, soup
Servings: 8
Author: Angela Roberts
- 2 cups chicken, diced or shredded
- 4 cans cannellini beans
- 4-6 cups chicken broth
- 1 medium white onion diced
- 4 cloves garlic chopped
- 2 celery stalks diced
- 2 carrots diced
- few fresh thyme sprigs can use rosemary also
- 1 handful Italian parsley chopped
- olive oil
- 1 bay leaf
- 1 teaspoon fennel seed or 1 cup chopped fennel
- pinch red pepper flakes
- Pecorino or Parmesan for serving
Rinse beans with water. Reserve 1 can of beans to emulsify later.
Add butter and olive oil to heavy bottomed pan.
Add in onion, carrot, celery (and fennel if using fresh) and cook until nearly soft.
Add in garlic, cook a minutes, but not browning.
Add in chicken broth. Add in beans that are rinsed and drained.
Add In spices, and shredded chicken.
Blend reserved can of beans until pureed. Add to soup.
Cook until carrots are soft.
Serve with Parmesan or Pecorino cheese and a drizzle of olive oil.