CHICKEN & WHITE BEAN SOUP
Once again, rotisserie chickens can really relieve the dinner-rush pressure-especially in this Italian-inspired soup that cries out for a piece of crusty bread and a glass of red wine.
Provided by EatingWell Test Kitchen
Categories Healthy Soup Recipes
Time 25m
Number Of Ingredients 7
Steps:
- Heat oil in a Dutch oven over medium-high heat. Add leeks and cook, stirring often, until soft, about 3 minutes. Stir in sage and continue cooking until aromatic, about 30 seconds. Stir in broth and water, increase heat to high, cover and bring to a boil. Add beans and chicken and cook, uncovered, stirring occasionally, until heated through, about 3 minutes. Serve hot.
Nutrition Facts : Calories 247.7 calories, Carbohydrate 14.8 g, Cholesterol 79.3 mg, Fat 5.8 g, Fiber 4 g, Protein 35.1 g, SaturatedFat 1.4 g, Sodium 244.1 mg, Sugar 1.3 g
WHITE BEAN AND CHICKEN SOUP
This recipe is from the December 2008 issue of Food and Wine. It uses boneless chicken thighs. This is a hearty, jalapeno-spiked soup by Melissa Rubel. This can be made 2 days ahead and reheated before serving.
Provided by mary winecoff
Categories Chicken Thigh & Leg
Time 2h10m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Season the chicken with salt and pepper. In a large cast-iron casserole, heat the oil until shimmering. Add half of the chicken at a time and cook over moderately high heat until lightly browned all over, about 8 minutes per batch. Using a slotted spoon, transfer the chicken to a plate.
- Add the onion to the casserole and cook over moderate heat, stirring, until tender, about 5 minutes. Add the garlic and jalapeno and cook until fragrant. Add the flour, chile powder, cumin, oregano and cayenne and cook, stirring constantly until fragrant.
- Add the stock, navy beans and chicken and bring to a simmer. Cover and cook over low heat until the chicken is very tender, 30 minutes.
- Uncover and simmer the soup over moderate heat until slightly thickened, about 30 minutes longer. Season with salt and pepper and serve with any of the extras that you like.
Nutrition Facts : Calories 572, Fat 14.5, SaturatedFat 3.1, Cholesterol 148.8, Sodium 888.9, Carbohydrate 56.1, Fiber 18, Sugar 5.8, Protein 53.6
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- Heat a large pot or Dutch oven over medium heat. Once hot, add bacon (optional) or oil. Let heat for 1 minute, stirring occasionally. Then add onion.
- Sauté for 4-5 minutes, stirring occasionally, or until onion is translucent and fragrant. Then add garlic and sauté 2-3 minutes more, being careful not to burn.
- Next add broth, slightly drained white beans, and chicken and bring to a simmer. Cook for 10 minutes to meld the flavors. Then taste and season with salt and pepper to taste. In the last few minutes of cooking, add the kale, cover, and cook until wilted.
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