SIMPLE CHICKEN AND WHITE BEAN SOUP
A simple chicken and bean soup with a little kick. This soup is great on a cold evening after a busy day. This recipe was shared with me by a friend I truly miss.
Provided by MaxMama
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 302.8 calories, Carbohydrate 34 g, Cholesterol 42.9 mg, Fat 7 g, Fiber 7.7 g, Protein 26.5 g, SaturatedFat 1.3 g, Sodium 1495.8 mg, Sugar 2.7 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
WHITE BEAN AND ESCAROLE SOUP
Provided by Giada De Laurentiis
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat a medium Dutch oven over medium-high heat. Add 2 tablespoons olive oil to the pan along with the onion, celery, carrot and garlic. Season with the salt and cook, stirring often for about 4 minutes, or until fragrant and soft. Add the red pepper flakes, if using, and cannellini beans and stir to combine.
- Add the broth and bring to a simmer. Reduce the heat to medium to maintain a gentle simmer and cook for 5 minutes. Add the escarole and stir to wilt. Cook an additional 5 minutes. Serve topped with a drizzle of the remaining olive oil, fennel pollen and Parmigiano-Reggiano, if using.
CHUNKY CHICKEN AND WHITE BEAN SOUP
This is another one of those recipes that you can change-up how you want by adding different veggies. I tossed a Parmesan cheese rind into mine for added flavor but it can be left out and taste just as good. I used fresh spinach I chopped up into smaller pieces but you could use frozen also if you prefer. Just be sure to drain it well by squeezing it in a kitchen towel to force out the moisture (once thawed of course.) Then just chopped it up and add it in when you do the chicken. You can use fresh basil if you like, but just add it in when you add in the chicken to keep the flavor bright. I served it with a crusty bread, which I highly recommend to soak up the soup. It is pretty darn tasty!
Provided by Maiden77
Categories Chicken Breast
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Heat oil in a large pot or Dutch oven over medium-high heat. Toss in the onions, celery, carrots, and mushrooms. Cook until the onions are translucent and the mushrooms are browned.
- Add in the tomato paste and cook several minutes until it deepens in color. Add the red pepper flakes and garlic and cook 30 seconds.
- Place in the tomatoes, broth, basil, bay leaves, and rind. Bring to a simmer before placing in the chicken. Cook for 15 to 20 minutes until the chicken is cook.
- Remove the chicken to a cutting board and cool. Add the spinach and beans to the pot. Simmer for 15 minutes.
- While the soup simmers shred the chicken into bite size pieces. After the soup has simmer 15 minutes return the chicken to the pot and simmer for 5 minutes longer. Salt and pepper to taste. Serve topped with shredded Pecorino Romano cheese or Parmesan cheese if you like.
CHICKEN AND WHITE BEAN CHILI
A light, spicy soup that is great in any season. I hope you enjoy this recipe; my family sure does! For spicier tastes, add more cayenne or your favorite hot sauce. Serve with crackers, cheddar cheese, or sour cream.
Provided by XPRESV
Categories Soups, Stews and Chili Recipes Chili Recipes Chicken Chili Recipes
Time 1h
Yield 8
Number Of Ingredients 16
Steps:
- Heat vegetable oil in a large pot over medium-high heat. Saute chicken, green bell pepper, and onion in hot oil until the chicken is browned and the vegetables are tender, 5 to 7 minutes. Stir jalapeno peppers and garlic into the chicken mixture; continue to cook until the garlic is fragrant, about 1 minute.
- Pour chicken broth over the chicken mixture. Stir salsa, chili powder, cumin, salt, black pepper, paprika, and cayenne pepper into the broth; bring to a boil, reduce heat to medium-low, and cook at a simmer until the chicken is tender and no longer pink in the center, about 20 minutes.
- Stir beans and cilantro into the chili, cook until the beans are hot and soft, about 10 minutes.
Nutrition Facts : Calories 297.9 calories, Carbohydrate 28.1 g, Cholesterol 61 mg, Fat 6.6 g, Fiber 6.6 g, Protein 31.4 g, SaturatedFat 1.3 g, Sodium 1001.4 mg, Sugar 2.6 g
CHICKEN AND BLACK BEAN SOUP
This spicy soup is one of my husband's favorites. It's quick to make but tastes like it simmered all day. What a great way to use up the last tortilla chips in the bag! -Linda Lashley, Redgranite, Wisconsin
Provided by Taste of Home
Time 30m
Yield 6 servings (2 quarts).
Number Of Ingredients 12
Steps:
- Place a large nonstick saucepan coated with cooking spray over medium heat. Add chicken; cook and stir 4-6 minutes or until no longer pink. Reserve 2 tablespoons broth; add remaining broth to pan. Stir in corn, beans, tomatoes, jalapeno, cilantro, chili powder and cumin. Bring to a boil. Reduce heat; simmer, uncovered, 15 minutes. , Mix cornstarch and reserved broth until smooth; gradually stir into soup. Bring to a boil; cook and stir 2 minutes or until thickened. Top servings with crushed chips and, if desired, cheese.
Nutrition Facts : Calories 194 calories, Fat 2g fat (0 saturated fat), Cholesterol 24mg cholesterol, Sodium 752mg sodium, Carbohydrate 29g carbohydrate (2g sugars, Fiber 5g fiber), Protein 17g protein. Diabetic Exchanges
ROTISSERIE CHICKEN, WHITE BEAN AND FARRO SOUP
A rotisserie chicken is such a great grocery store purchase for meal prep. Not only does it provide a delicious product that saves you time, but you can use all the parts of the chicken in a variety of ways. In this recipe, I'll show you how to make a broth out of the bones and then use that broth and the shredded meat to make a simple yet delicious soup that keeps well in the fridge or freezer. Make sure to store the soup in portions that work for you or your family, so you can easily defrost the amount you need at any one time. I also use my big batch farro recipe to add a grain to the soup without a lot of extra effort.
Provided by Food Network
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 17
Steps:
- For the chicken broth: Add the chicken carcass, thyme, rosemary, oregano, onion, 10 cups cold or room-temperature water, 1 tablespoon salt and 1/4 teaspoon pepper to a 4 1/2-quart Dutch oven or large saucepan. Bring the water to a boil and immediately reduce to a simmer. Simmer until the broth has a rich chicken flavor, about 15 minutes. Strain the mixture, making sure to remove all bones and large pieces; it is okay if some of the dried spices go through your strainer. Either use the broth immediately to make this soup or cool completely, then store in an airtight container in the refrigerator for up to 4 days or in the freezer for 2 to 3 months.
- For the rotisserie chicken, white bean and farro soup: Heat the olive oil in a 4 1/2-quart Dutch oven or large saucepan over medium heat. When the oil is hot, add the parsley and zucchini and cook until the zucchini is softened and just beginning to brown in parts, about 5 minutes; season with salt. Add the escarole, stirring to fold it in evenly with the zucchini to help it cook down. Continue to cook, stirring, until the escarole is completely wilted and any excess water from it has cooked off, about 5 minutes; season with salt.
- Add the chicken broth and bring to a simmer; this will take different amounts of time depending on if you are using broth from the refrigerator or if you are immediately using the broth after making it. Either way, warm the broth through before stirring in the shredded chicken, white beans and farro. Continue to simmer to warm through the last ingredients, about 5 minutes; add salt to taste. Remove from the heat and stir in the lemon juice. Ladle the soup into bowls and garnish with Parmesan.
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WHITE BEAN AND CHICKEN SOUP RECIPE - FOOD & WINE
From foodandwine.com
4/5 Total Time 1 hr 35 minsServings 8
- Season the chicken with salt and pepper. In a large enameled 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 onions to the casserole and cook over moderate heat, stirring, until tender, 5 minutes. Add the garlic and jalapeño 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 the tortilla chips, sour cream, Jack cheese, cilantro and avocado.
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