Introduction
Warm and hearty, this chicken and cannellini bean soup is a comforting dish perfect for any season. Made with tender chicken thighs, fresh vegetables, and a touch of lemon, it’s not only delicious but also nutritious. Packed with flavor, this recipe promises to be a family favorite, serving as a wholesome meal for busy weeknights or cozy gatherings.
Ingredients
Olive oil
2 tablespoons, divided
Boneless, skinless chicken thighs
1 pound, cut into 1-inch chunks
Kosher salt and freshly ground black pepper
To taste
Garlic
4 cloves, minced
Onion
1, diced
Carrots
3, peeled and diced
Celery
2 stalks, diced
Dried thyme
½ teaspoon
Chicken stock
8 cups
Bay leaves
2
Cannellini beans
2 cans (15.5 ounces each), rinsed and drained
Baby spinach
4 cups
Freshly squeezed lemon juice
2 tablespoons, or more to taste
Fresh parsley leaves
2 tablespoons, chopped
Fresh dill
2 tablespoons, chopped
Prep Time
15 minutes
Cook Time
25 minutes
Total Time
40 minutes
Yield
Serves 4 to 6
Enjoy this delicious and nourishing chicken and cannellini bean soup designed to warm your soul with every spoonful!
Detailed Directions and Instructions
Step 1: Sauté the Chicken
Heat 1 tablespoon of olive oil in a large stockpot or Dutch oven over medium heat. Season the chicken thighs with kosher salt and freshly ground black pepper. Add the chicken to the pot and cook until golden brown, about 2-3 minutes. Once cooked, remove the chicken from the pot and set it aside.
Step 2: Cook the Vegetables
Add the remaining 1 tablespoon of olive oil to the pot. Introduce the minced garlic, diced onion, peeled and diced carrots, and diced celery. Cook this mixture, stirring occasionally, until the vegetables are tender, which should take about 3-4 minutes. Incorporate the dried thyme and stir for about 1 minute until it becomes fragrant.
Step 3: Add Stock and Simmer
Pour in the chicken stock and add the bay leaves to the pot. Bring the mixture to a boil; once boiling, reduce the heat. Stir in the rinsed and drained cannellini beans along with the previously cooked chicken. Allow it to simmer, stirring occasionally, until the mixture is slightly thickened, approximately 10-15 minutes.
Step 4: Incorporate Spinach and Seasoning
Fold in the baby spinach and cook until just wilted, around 2 minutes. Add the freshly squeezed lemon juice, chopped parsley, and chopped dill. Taste and season with additional kosher salt and freshly ground black pepper as needed.
Step 5: Serve
Serve the dish immediately while hot, ensuring to distribute the ingredients evenly in each bowl.
Notes
Ingredient Preparation
Ensure that the chicken is cut into uniform 1-inch chunks for even cooking. Rinsing the cannellini beans well helps remove excess sodium and starch.
Customizations
Feel free to adjust the amount of lemon juice to suit your taste preferences; you may add more if you enjoy a tangier flavor. Additional vegetables, such as zucchini or bell peppers, can also be incorporated for variation.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving again.
Cook techniques
Sautéing
Sauté the chicken thighs in olive oil until golden brown, which adds flavor and creates a nice texture.
Stir-frying
Stir-frying the garlic, onion, carrots, and celery enhances their flavors while ensuring they remain tender with a bit of crunch.
Simmering
Simmer the stock with the added ingredients to develop a rich, comforting broth that melds the flavors together beautifully.
Wilting
Add the baby spinach at the end and stir until it wilts, preserving its bright color and nutritional value.
Seasoning to taste
Adjust the seasoning with salt, pepper, and lemon juice towards the end for optimal flavor balance.
Herb finishing
Garnish with fresh parsley and dill right before serving to provide a fresh burst of flavor.
FAQ
Can I use chicken breast instead of chicken thighs?
Yes, you can substitute chicken breast, but keep in mind that it may cook faster and could be less juicy than thighs.
What can I use instead of cannellini beans?
You can replace cannellini beans with other white beans like navy beans or great northern beans.
Can I make this recipe in advance?
Yes, this dish reheats well. Store it in the refrigerator for up to 3 days.
Can I freeze the soup?
Yes, you can freeze the soup; however, it’s best to add the spinach fresh after reheating.
What if I don’t have fresh herbs?
You can use dried herbs instead, but reduce the amounts since dried herbs are more concentrated in flavor.
Conclusion
This hearty chicken and cannellini bean soup is a delightful combination of flavors and textures. The tender chicken, nutritious beans, and fresh vegetables create a comforting dish that’s perfect for any time of the year. With the added brightness of lemon juice and herbs, this soup is sure to become a favorite in your home.
More recipes suggestions and combination
Chicken and Vegetable Stir-Fry
Use the same chicken thighs, olive oil, garlic, and a mix of your favorite vegetables like bell peppers and broccoli for a quick stir-fry.
Hearty Vegetable and Bean Chili
Replace the chicken with ground beef or turkey and add extra spices such as cumin and chili powder for a robust chili featuring cannellini beans.
Spinach and Feta Stuffed Chicken Breasts
Incorporate spinach, lemon juice, and feta cheese as a stuffing for chicken breasts, then bake until cooked through.
Mediterranean Chickpea Salad
Swap cannellini beans with chickpeas and add diced tomatoes, cucumber, and olives for a fresh salad dressed with olive oil and lemon.
Lemon Herb Grilled Chicken
Marinate chicken thighs in olive oil, lemon juice, and fresh herbs before grilling for a flavorful outdoor dish.
Creamy Spinach and White Bean Dip
Blend cannellini beans with spinach, garlic, and a touch of Greek yogurt for a creamy dip that’s perfect for parties.
