White Bean Chicken Soup

Ingredients

• 1 TBS EACH: Olive Oil and Unsalted Butter
• 3 medium ribs Celery (– small dice (about 1 cup))
• 2 large Carrots (– peeled, halved lengthwise and small dice (about 1 1/4 cup))
• 1 medium Yellow Onion (– peeled and small dice (about 1 1/2 cups))
• 1 tsp Italian Seasoning
• Pinch Crushed Red Pepper Flakes
• To taste Kosher Salt and Ground Black Pepper
• 3-4 cloves Garlic (– peeled and minced)
• 1/4 Cup Dry White Wine
• 6 whole Chicken Bouillon Cubes (– dissolved in 6 cups of boiling water (sub: low-sodium chicken broth (SEE NOTES))
• 5 sprigs Fresh Thyme
• 2 whole Dry Bay Leaves
• 1 whole Parmesan Rind
• 2 (14-ounce) cans White Cannellini Beans (– drained, but do not rinse)
• 2 1/2 to 3 Cups Cooked Shredded Chicken
• 1/4 Cup Freshly Grated Parmesan Cheese (– or more to taste)
• 1 whole Lemon (– cut in half)
• Optional for Serving: Basil Pesto (Shaved Parmesan Cheese, Crushed Red Pepper Flakes, Crusty Bread)

Instructions

1. 1

   Sauté Aromatics: Heat the oil and butter in a large pot over medium heat. Once the butter melts, add the celery, carrots, and onions. Season with Italian seasonings, crushed red pepper flakes, ¾ teaspoon salt and heaping ¼ teaspoon pepper. Cook, stirring occasionally, until veggies are tender, about 5-6 minutes. Add the minced garlic and cook, stirring constantly, for 30 seconds to 1 minute, or until aromatic.

2. 2

   Deglaze with Wine: Add the wine to the pot and use the edge of a wooden spoon to scrape up any brown bits stuck to the bottom of the pan. Simmer until the wine is mostly evaporated, about 2 minutes.

3. 3

   Add Broth, Thyme, Bay leaves, and Parm Rind: Add the bouillon water, fresh thyme sprigs, bay leaves, and parmesan rind to the pot. Give everything a good stir to combine and bring the soup base to a boil. Once boiling, immediately reduce the heat to maintain a simmer.

4. 4

   Cover and Simmer: Cover and let the soup simmer for 15 minutes, stirring occasionally.

5. 5

   Add Beans and Chicken: Remove the lid and add the beans and shredded chicken to the pot. Then stir to combine. Let the soup simmer for 5 to 8 minutes.

6. 6

   Add Parmesan Cheese and Lemon Juice: Add Parmesan Cheese, Lemon Juice, and Adjust Taste: Use a slotted spoon to remove and discard the thyme sprigs, bay leaves, and rind. Stir in the parmesan cheese and lemon juice. Use a spoon and take a bite of the soup, then adjust the seasonings to suit your specific taste.

7. 7

   Serve Chicken White Bean Soup: Swirl in Pesto and Serve Chicken White Bean Soup: Ladle the chicken and bean soup into individual serving bowls. Top with a dollop of pesto and use a small spoon or butter knife to swirl the pesto throughout the warm soup. Garnish with more parmesan cheese and fresh herbs, if using. Enjoy!