Chicken and Bean Soup
Chicken and bean soup brings together sweet and succulent chicken thighs, squash, and hearty beans of your choice in a chicken-slick broth.
Servings: 6 people
Equipment
- This is an affiliate link.Soup pot
Ingredients
- 1 tbsp butter
- 1 onion chopped
- 1 large carrot diced
- 2 celery stalks diced
- 2 cloves garlic minced
- 2-3 thyme sprigs or 1/2 tsp dried thyme
- 2 This is an affiliate link.bay leaves
- 4 chicken thighs skin removed and visible fat trimmed
- 1½ litres / 6 cups This is an affiliate link.chicken stock
- 400g / 14 oz canned white beans drained (cannellini or butter beans)
- 400g / 14 oz canned pinto beans drained (or beans of your choice)
- 1/2 small winter squash peeled and diced (1 - 1½ cups)
- 80g / 2 cups fresh spinach
- Salt and pepper to taste
Instructions
- Melt the butter in a large soup pot over low heat, then add the chopped onion, diced carrot and diced celery, sauté for 5-7 minutes until slightly softened, add the minced garlic and cook for about 30 seconds longer. Top the vegetable mixture with the chicken thighs, bay leaves and pour the chicken stock over, then turn the heat up and bring to a boil, then lower the heat and simmer covered with a lid over medium heat for 20 minutes.
- Add the white and pinto beans, diced squash and cook for 15 minutes longer.
- Remove the chicken thighs from the pot. Take the meat off the bones, shred the chicken with two forks and add it back to the pot, add the spinach and warm though for 5 minutes, then season with additional salt and pepper to taste and take off the heat.
Nutrition
Calories: 417kcal | Carbohydrates: 37g | Protein: 27g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 86mg | Sodium: 821mg | Potassium: 1069mg | Fiber: 7g | Sugar: 6g | Vitamin A: 3160IU | Vitamin C: 8mg | Calcium: 123mg | Iron: 5mg