Chicken Beans And Greens Soup Recipes

CHICKEN BEAN SOUP

Steps:

• Heat 2 tablespoons of the olive oil in Dutch oven or stockpot over medium heat. Sauté chicken until no longer pink. Remove chicken with slotted spoon to a bowl and set aside.
• Add remaining 2 tablespoons of oil to the Dutch oven. Add onion, carrots and celery sauté until they begin to brown, about fifteen minutes.
• Puree the canned tomatoes in a food processor until no chunks remain.
• Add pureed tomatoes, broth, both cans of beans, parsley and bay leaf to Dutch oven. Bring to a boil then reduce heat and simmer for 15 minutes.
• Add chicken and simmer until cooked through, 5-10 minutes. Season with salt and pepper to taste.

ITALIAN BEAN SOUP WITH GREENS

Steps:

• In 5-quart Dutch oven, heat oil over medium-high heat. Add carrots, onion, celery and garlic; cook about 5 minutes, stirring frequently, until onion is tender.
• Stir in beans, tomatoes, basil, oregano, salt, pepper and broth. Cover; simmer 30 to 45 minutes or until vegetables are tender.
• Increase heat to medium; stir in spinach. Cover; cook 3 to 5 minutes longer or until spinach is wilted. Ladle soup into bowls; top each with cheese.

CHICKEN SOUP WITH BEANS

Steps:

• In a small skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer., Transfer to a 5-qt. slow cooker. Stir in the chicken, beans, corn, tomatoes, water, chopped green chiles, lime juice and seasonings. Cover and cook on low for 6-7 hours or until heated through. If desired, serve with avocado slices.

CHICKEN BEAN SOUP

Steps:

• In a 5-qt. slow cooker, combine all ingredients. Cover and cook on low for 4-5 hours or until chicken is no longer pink.

CORNY GREEN BEAN CASSEROLE

Steps:

• Preheat oven to 350°. Grease a 13x9-in. baking dish; set aside. Combine beans, corn, soup, onion, sour cream, cheese, salt and pepper. Transfer to a prepared baking dish. Sprinkle with crackers and french-fried onions. Bake, uncovered, until heated through, 25-35 minutes.

CHICKEN AND GREEN BEAN SOUP WITH TARRAGON

Steps:

• Defrost the beans in the microwave and drain.
• Heat the olive oil in a soup pot over medium-high heat. Add the garlic, potatoes and onions, and season with salt and pepper. Partially cover the pot and cook to soften, 8 to 10 minutes. Add the green beans, stock, chicken and tomatoes, and bring to a simmer. Taste and adjust the seasoning.
• Cool and store for a make-ahead meal. Reheat over medium heat. To serve, add the lemon zest, lemon juice and tarragon. Serve the soup with warm bread.
• Place the chicken in a pot over a bed of bay leaves, garlic, celery, parsley, carrots and onions. Sprinkle with salt and fill the pot with water to cover the chicken. Sprinkle in a few peppercorns. Bring the water to a boil, then reduce to a simmer and cook 45 minutes, turning occasionally. Turn off the heat and cool the chicken in the broth. Separate the meat from the bones and skin. Reserve the meat and discard the bones and skin. Strain the stock.

TUSCAN BEAN SOUP WITH GREENS

Steps:

• In a large pot heat olive oil and cook the onion until translucent. Add the garlic. In a saucepan heat the chicken stock. Add the torn broccoli rabe and kale and stir frequently until wilted. Add the beans to the pot and stir to combine. Add the chicken stock. Squeeze the whole tomatoes into the pot one by one and stir to combine. Add the thyme and season with salt and pepper to taste. Bring to a simmer and cook until heated through. Serve hot.

CHEF JOHN'S BEANS AND GREENS

Steps:

• Heat 2 tablespoons olive oil in a saucepan over medium heat. Add garlic; cook, stirring, until bubbling and sizzling, about 20 seconds. Pour in chicken broth. Bring to a boil and cook until liquid is reduced by half, 6 to 8 minutes. Stir in red pepper flakes.
• Stir in beans; bring to a boil and cook until you can see the tops of the beans just below the surface of the liquid, 6 to 8 minutes. Stir in oregano, lemon zest, and anchovy filet. Simmer for 3 minutes.
• Place escarole in bean mixture; reduce heat to low and stir until escarole wilts, about 5 minutes. Season with salt and pepper to taste; garnish with red pepper flakes and extra virgin olive oil.

GRANDPA'S GARDEN CHICKEN SOUP

Steps:

• Put chicken pieces in a large stockpot; pour enough water over chicken to cover completely. Add onion, celery, bouillon cubes, basil, parsley, garlic, salt, and pepper to the pot; bring to a simmer over medium-high heat. Cook at a simmer until the chicken is cooked through and tender, about 1 hour.
• Remove and discard celery chunks. Remove chicken to a cutting board to cool; cut as much meat as possible from the bones and chop roughly. Return chicken to stock.
• Stir potatoes, kohlrabi, carrots, and turnip into the soup; cook until the vegetables are tender, about 20 minutes. Add cabbage, corn, green beans, and tomato; cook until the green beans are tender, 7 to 10 minutes more.

PARMESAN WHITE BEAN SOUP WITH HEARTY GREENS

Steps:

• To make the Parmesan broth: In a large pot, heat 2 tablespoons olive oil over medium-high. Add the garlic, cut-sides down, and cook until golden brown, 2 to 3 minutes. Add the Parmesan rinds, lemon rinds, thyme and 8 cups water and bring to a boil. Reduce heat to a simmer and cook, uncovered, until the broth tastes full and rich and is reduced by half, 1 to 1 1/2 hours. (You will have about 4 cups of broth.) Reserve half the garlic and half the lemon rinds, then strain the broth. Season to taste with salt and pepper. (Once cool, the broth will keep for 1 week refrigerated or 3 months in the freezer. If freezing, leave a bit of space between the broth and the lid of the container, as the broth will expand.)
• To make the soup: Squeeze the garlic cloves to release them from the reserved head. Finely chop the reserved lemon rind. In a large pot, heat the remaining 2 tablespoons olive oil over medium-low. Add the garlic cloves and the red-pepper flakes and cook, breaking up the garlic with your spoon, just until fragrant, 2 to 3 minutes.
• Increase the heat to medium, add the greens and 1/4 teaspoon of the chopped lemon rind and a pinch each of salt and pepper. Cook, stirring, until the greens are wilted, 1 to 2 minutes.
• Add the beans and all of the Parmesan broth and bring to a boil. Reduce the heat to a simmer, cover, and cook until the greens are silky and the beans and broth are warmed through, about 10 minutes.
• Remove from heat and taste. Stir in lemon juice and additional lemon rind to taste. (You will not use all the lemon.) Season to taste with salt and pepper. Serve with black pepper and grated Parmesan on top.

CHICKEN, BEANS AND GREENS SOUP

Steps:

• Heat olive oil in large stockpot over medium heat; add carrots & squash and saute until slightly softened.
• Add garlic and saute 1-2 minutes until fragrant.
• Add rest of chopped raw veggies (except greens, and beans which come later, almost at the end)and cook 3-4 minutes until almost tender.
• Add chicken and cook 3 minutes, stirring often, until opaque.
• Pour in chicken stock and tomatoes, increase heat to high, cover and bring to a boil.
• Add pasta, reduce heat and simmer uncovered 10 minutes, stirring occasionally, until pasta is al dente.
• Stir in greens and simmmer uncovered, stirring periodically, 20 minutes until greens are tender. Add undrained beans, salt and pepper and simmer 5 minutes longer until heated through.
• Ladle into bowls and sprinkle with parmesan cheese, if desired. Very filling! I prep and prepare this through cooking the chicken, add tomatoes and stock, chill & complete it the next day, then adding the pasta.

SIMPLE CHICKEN AND WHITE BEAN SOUP

Steps:

• Heat olive oil in a large pot over medium-high heat. Saute onion and garlic in hot oil until softened, about 5 minutes. Remove onion and garlic to a small bowl.
• Stir chicken into any remaining oil in the pot; cook and stir until completely browned, 5 to 7 minutes. Return onion mixture to the pot; add beans, broth, chiles, cilantro, salt, and cayenne pepper.
• Bring the soup to a boil, reduce heat to medium-low, and cook until the beans are very tender and the chicken cooked through, about 20 minutes.