White Bean Chicken Soup


This soup is a family favorite in my house, and I think I’ve been making this hearty soup for at least 20 years and my family never gets tired of it. It is a great soup to make ahead and freeze which I do often. Being so hearty, all you need to make a complete meal is a nice salad and some crusty bread. I like to garnish my soup with chopped green onions, but my husband likes his with a dollop of fat free Greek yogurt.

Buon Appetito!
Deborah Mele 2011

White Bean Chicken Soup

A soup so hearty it is a complete meal in a bowl.

Ingredients:

  • 3 Boneless Chicken Breasts, Skin Removed, Cut Into 1 1/2 Inch Pieces
  • 3 Stalks Of Celery, Chopped
  • 2 Large Carrots, Chopped
  • 1 Small Onion, Chopped
  • 2 Cloves Garlic, Minced
  • 4 to 5 Cups Chicken Broth
  • 3 Tablespoons Olive Oil
  • 1 Bunch Fresh, Chopped Parsley
  • 1 Hot Chile Pepper, Finely Chopped (Optional)
  • 3 Cups Cooked Cannellini Beans (Or Other White Beans)
  • 1/4 To 1/3 Cup Instant Polenta
  • Salt & Pepper

Directions:

  1. In a heavy pot, heat the oil, and then once it is hot, add the chicken pieces, and cook until the chicken is thoroughly cooked.
  2. Remove the chicken to a bowl, and add the vegetables to the pot, and cook until they are just beginning to soften.
  3. Add the broth, and seasonings, and cook for 30 minutes over low heat.
  4. Add the chicken, beans, and parsley, and taste.
  5. Adjust the seasonings as needed, and cook then add 1/4 cup of the polenta to thicken.
  6. Continue to cook, stirring often, until the soup has thickened, adding a little more polenta if needed.
  7. Serve hot with garnish of choice.