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Chicken and Bean Soup Recipe

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This hearty Chicken and Bean Soup combines tender chicken thighs, two types of beans, and nutritious vegetables in a flavorful broth seasoned with thyme and bay leaves. Simmered to perfection, it offers a comforting and satisfying meal that's perfect for any time of year.

Ingredients

Main Ingredients

  • 1 tbsp butter
  • 1 onion, chopped
  • 1 large carrot, diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 2-3 thyme sprigs or 1/2 tsp dried thyme
  • 2 bay leaves
  • 4 chicken thighs, skin removed and visible fat trimmed
  • 1½ litres / 6 cups chicken stock
  • 400g / 14 oz canned white beans (cannellini or butter beans), drained
  • 400g / 14 oz canned pinto beans, drained
  • 1/2 small winter squash, peeled and diced (1 - 1½ cups)
  • 80g / 2 cups fresh spinach
  • Salt and pepper, to taste

Instructions

  1. Sauté the Vegetables: Melt the butter in a large soup pot over low heat. Add the chopped onion, diced carrot, and diced celery. Sauté for 5-7 minutes until the vegetables are slightly softened. Then add the minced garlic and cook for about 30 seconds more, releasing its aroma.
  2. Add Chicken and Stock: Place the chicken thighs on top of the sautéed vegetables, add the bay leaves, and pour the chicken stock over everything. Increase the heat to bring the mixture to a boil, then reduce to medium heat, cover with a lid, and let it simmer for 20 minutes to infuse flavors and cook the chicken thoroughly.
  3. Add Beans and Squash: Stir in the drained white beans, pinto beans, and diced squash. Continue cooking for another 15 minutes, allowing the squash to soften and the flavors to meld.
  4. Shred Chicken and Add Spinach: Remove the chicken thighs from the pot and shred the meat using two forks. Discard the bones. Return the shredded chicken to the soup along with the fresh spinach leaves. Warm everything through for 5 minutes until the spinach wilts.
  5. Season and Serve: Taste the soup and season with additional salt and pepper as needed. Remove from heat and serve hot for a comforting meal.

Notes

  • You can substitute the chicken thighs with chicken breasts, but thighs provide more flavor and tenderness.
  • Use any beans you prefer if cannellini and pinto are unavailable.
  • If a thicker soup is desired, mash some of the beans and squash before returning to the pot.
  • For extra flavor, add a squeeze of lemon juice or a sprinkle of fresh parsley before serving.
  • This soup can be refrigerated for up to 3 days or frozen for up to 3 months.

Find it online: https://dishcooks.com/chicken-and-bean-soup-recipe/