Recipe of the chicken soup with beans, as a hearty and nourishing dish that combines tender chicken, beans, and vegetables in a flavorful broth. This soup is perfect for a cozy meal on a chilly day, offering comfort and warmth with every spoonful.
Cooking time:
1 hour 15 minutes
Ingredients:
1 lb chicken breast, boneless and skinless
4 cups chicken broth
1 can (15 oz) white beans, drained and rinsed
2 carrots, diced
1 onion, diced
2 celery stalks, diced
3 garlic cloves, minced
1 tsp dried thyme
1 tsp dried oregano
1 bay leaf
salt, to taste
black pepper, to taste
2 tbsp olive oil
fresh parsley, chopped for garnish
Recipe:
In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery, and sauté until softened, about 5-7 minutes.
Add the minced garlic, thyme, and oregano, and cook for another 2 minutes until fragrant.
Add the chicken broth, bay leaf, and chicken breast to the pot. Bring to a boil, then reduce the heat to low and simmer for 20 minutes, or until the chicken is fully cooked.
Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
Stir in the drained and rinsed white beans, and season with salt and black pepper to taste. Continue to simmer for another 10-15 minutes, allowing the flavors to meld.
Remove the bay leaf and discard. Adjust seasoning if necessary.
Serve the soup hot, garnished with fresh chopped parsley.
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