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–+ servings
Chicken & White Bean Soup

Chicken & White Bean Soup

A creamy hearty soup loaded with plenty of chicken, white beans and veggies.
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Prep Time 10 minutes
Cook Time 45 minutes
Course Dinner, Main Course, Soup
Cuisine American
Servings 6

Equipment

Ingredients
  

  • 4 tbsp Butter
  • 1 White Onion minced
  • 2 tbsp Minced Garlic
  • 1 cup Carrot fine diced
  • 1 cup Celery fine diced
  • 2 tsp Rosemary
  • 2 tsp Thyme
  • 2 tsp Sage
  • 1 tsp Salt
  • 1 tsp Pepper
  • ¼ cup Flour
  • 2 lb Chicken breast or tenders
  • 1 qt Chicken Broth
  • 1 qt Water
  • 3 15oz can Great Northern Beans drained, divided
  • 2 cups Heavy Cream
  • 2 cups Kale rough chopped

Instructions
 

  • In a large stock pot over medium high heat, melt the butter. Add onions, garlic, carrots and celery. Saute about 5 minutes. Then add thyme, rosemary, sage, salt and pepper. Sauce another 5 minutes then add flour. Cook for 5 minutes more.
  • Then add chicken, water, chicken broth and one can of bean. Bring just a bubble, and reduce to heat medium. Continue to cook for 30 minutes.
  • Remove chicken from soup and chop/shred to desired size.
  • Remove half of soup to a large mixing bowl. Use an immersion blender to blitz till smooth. Add heavy cream and blend together before adding back to the pot. Add remaining beans and let simmer for 10 minutes more. Stir in kale and remove pot from heat. Let sit for 5 minutes before serving.
Keyword carrots, celery, Chicken, kale, rosemary, thyme, white beans, white onion
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