Chicken and White Bean Soup with Braised, Shredded Thighs
This Chicken and White Bean soup tastes like it took all afternoon, but it's on the table in just 35 minutes. Chicken thighs braise right in the broth until they shred easily, and the beans thicken everything naturally, with no cream required. A little tomato paste, some toasted smoked paprika, and a finishing squeeze of lemon give it real depth. It's cozy, it's simple, and it's the soup I make on repeat once the weather turns cold.
Servings: 4 servings
Calories: 245kcal
Equipment
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 small yellow onion finely diced
- 1 medium carrot diced
- 1 celery stalk diced
- 4 garlic cloves minced
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- ½ teaspoon dried oregano
- ¼ teaspoon red pepper flakes
- 1 bay leaf
- ½ teaspoon smoked paprika
- 1 pound boneless, skinless chicken thighs or breasts
- 2 15 oz cans cannellini beans drained and rinsed
- 5 cups chicken broth
- 1 tablespoon lemon juice preferably fresh juice
- salt to taste
- ground black pepper to taste
- fresh parsley or thyme optional
- olive oil drizzle optional
- 1 handful of kale chopped, optional
- 1 splash heavy cream optional
Instructions
- Heat olive oil in a heavy pot over medium heat.2 tablespoons extra-virgin olive oil
- Add the onion, carrot, and celery. Cook for 8 minutes until softened and slightly golden.1 small yellow onion, 1 medium carrot, 1 celery stalk
- Add the garlic and cook for another 30 seconds.4 garlic cloves
- Stir in the tomato paste and cook for 2 minutes until slightly darkened.1 tablespoon tomato paste
- Add the thyme, oregano, paprika, red pepper flakes, and bay leaf. Toast for 30 seconds until fragrant.1 teaspoon dried thyme, ½ teaspoon dried oregano, ¼ teaspoon red pepper flakes, 1 bay leaf, ½ teaspoon smoked paprika
- Add the chicken thighs, beans, and chicken broth. Bring to a gentle simmer. Cook for 20-25 minutes until the chicken is tender.1 pound boneless, skinless chicken thighs, 2 15 oz cans cannellini beans, 5 cups chicken broth
- Remove the chicken and shred it with two forks.
- Blend 1 cup of the cooked beans with 1 cup of broth until smooth. Return this mixture to the pot and stir.
- Add the shredded chicken back to the pot.
- Stir in the lemon juice.1 tablespoon lemon juice
- Add salt and pepper to taste. Stir in any chopped kale or cream, if using. Simmer for a few minutes.salt, ground black pepper, 1 handful of kale , 1 splash heavy cream
- Remove the bay leaf and serve. Top with fresh parsley or thyme and drizzle with olive oil if using.fresh parsley or thyme, olive oil drizzle
Notes
Refrigerate in an airtight container for up to 3 days. Freezes well in an airtight container for up to 2 months; thaw overnight in the fridge before reheating.
The soup may thicken as it sits. Thin the soup with a splash of broth or water when reheating.
Chicken breasts can be substituted for thighs but watch the cooking time closely to avoid drying them out.
Blending one cup of beans with broth is what thickens the soup naturally, skip it for a brothier texture. If the soup turns out thinner than you'd like, blend a bit more of the beans and stir them back in.
Cook the tomato paste a full two minutes until it turns brick red for the best depth of flavor.
Heavy cream and kale or spinach are both optional additions. Add them if you want extra richness or color.
Great Northern or navy beans can be substituted for cannellini beans.
Taste and adjust salt after adding the lemon juice, not before
Nutrition
Calories: 245kcal | Carbohydrates: 8g | Protein: 25g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 114mg | Sodium: 1240mg | Potassium: 502mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3101IU | Vitamin C: 9mg | Calcium: 58mg | Iron: 2mg
