Rosemary Chicken And White Bean Soup

Ingredients

2 Tbsp olive oil

3 lbs bone-in, skin-on, dark meat chicken parts (I used drumsticks)

1 medium yellow onion diced

2 carrots peeled and diced

2 ribs of celery diced

1 Tbsp minced garlic about 6 small cloves

32 oz chicken or vegetable broth see Note

2 cups water

2 cans cannellini and/or Great Northern beans rinsed & drained (I used one of each)

2 tsp rosemary slightly crushed between your fingers

1 tsp thyme

1 tsp parsley

1 tsp smoked paprika

1/4 tsp crushed red pepper

1 bay leaf

Sea salt to taste

Black pepper to taste

Instructions

Cut up the onion, carrots, celery, and garlic (if not using pre-minced).

Heat the olive oil over medium-high heat in a Dutch oven until shimmering, then add the chicken.

Brown for 3 minutes a side, then use tongs to remove the chicken from the pot. Set aside. (It’s OK if the pot is crowded; you’re not cooking the chicken through here, just lightly browning to release some flavor.)

Reduce heat to medium. Add the onion, carrots, and celery to the pot and saute over medium heat for 7 minutes, stirring occasionally. Stir in the garlic and saute briefly.

Meanwhile, rinse and drain the beans.

After sauteeing the veggies, stir in the chicken broth and scrape up any browned bits from the bottom of the pot.

Stir in the water, beans, and seasonings. Return the browned chicken pieces to the pot, and bring your soup to a boil.

Reduce heat, cover, and simmer for one hour, or until the chicken is tender and starting to come off the bones. You want the pot to be gently bubbling the entire time.

Remove and shred the chicken, discarding the skin, cartilage, and bones. Remove and discard the bay leaf.

Return the shredded chicken to the pot. Taste the soup and season with additional sea salt & black pepper to taste, then serve immediately.

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Nutrition Information:

Serving Size: 1 cup

Frequently Asked Questions:

Can I use boneless, skinless chicken instead of bone-in, skin-on chicken?

Yes, you can use boneless, skinless chicken if you prefer.

Adjust the cooking time as needed.

Is it necessary to brown the chicken before cooking the soup?

Browning the chicken adds flavor to the soup.

While not strictly necessary, it enhances the overall taste.

Can I use different beans in the soup?

Absolutely! You can use your preferred beans like navy beans or black beans depending on your taste.

How do I adjust the soup’s spiciness?

Control the spice level by adjusting the amount of crushed red pepper.

Start with less if you prefer a milder soup.

Can I use dried rosemary instead of fresh?

Yes, you can use dried rosemary, but use a smaller quantity (about half) as dried herbs are more concentrated.

Is it okay to substitute chicken broth with vegetable broth?

Certainly. Vegetable broth works well and is a good option for those looking for a vegetarian version.

Can I make this soup in advance and reheat it?

Yes, the flavors often develop even more when reheated.

Store it in the refrigerator and reheat on the stove or in the microwave.

What side dishes pair well with this soup?

Crusty bread, garlic bread, or a simple green salad make great accompaniments.

How do I store leftover soup?

Allow it to cool and refrigerate in an airtight container for up to 3-4 days.

You can also freeze it for longer storage.

Can I use a different cut of chicken, like chicken thighs?

Absolutely. Choose your preferred dark meat cut; chicken thighs work well and are flavorful.

Adjust cooking time as needed.