White Bean Chicken Soup with Udi’s Toast
With the cold snap of weather that’s settled over the Northeast, hot soups have remained a staple of our diet lately. (My run yesterday morning tipped the mercury at 15 degrees Fahrenheit, and my walk to work this morning weighed in at 9 degrees.) Building off the success of our Turkey Soup recipe from last week’s Friday Foto, we went with a white bean and chicken soup for this week. It’s more or less a one pot wonder, and is mostly vegetable based, with some chicken thrown in to boost the protein and flavor content. Here’s how we made it:
White Bean Chicken Soup
Ingredients
1 lb Cannellini beans, dried
Olive oil
2 yellow onions, sliced
1 tsp dried thyme (not rubbed)
1 tsp dried rosemary
1 quart GF chicken broth
1 cup water
2 chicken breasts
Salt and pepper, to taste
Steps
1. Soak the beans in water overnight. Strain just before beginning the soup.
2. Heat approximately 2 tbsp olive oil in a large saucepan. Add the onions and herbs, and saute until soft.
3. Add the beans, chicken broth, water, and chicken breasts. Simmer uncovered for 1.5 hours.
4. Remove the chicken and shred it. Use an immersion blender to puree the soup. Return the chicken to the soup.
5. Simmer for 30 minutes. Season to taste with salt and pepper.
Enjoy!
– Pete
I think the part where you add the beans is missing……now that I’ve started the soup, hoping for lunchtime readiness, I’m wondering if the beans will be done in time.
Eek! Melissa, you’re right. We omitted when to add the beans. I’ve updated the recipe to correct the error. Thanks for bringing it to our attention, and hope it didn’t throw off your lunch too much. My apologies.
Cheers, Pete
Thanks, Pete! It actually turned out fine. Glad you got the recipe updated for others, though.
Enjoy your book and your blog, by the way. Just made up a batch of flour. I’m going to make a batch of oatmeal scotchies this afternoon with it.
Hi Melissa… Glad to hear it worked out! Whew! Oatmeal scotchies sound delicious. I haven’t made a batch of those in way too long. Please let me know how they turn out! Happy baking…
Cheers, Pete
Well, the scotchies were a big hit. They didn’t turn out like I envisioned, they kind of spread out and were very thin, but they tasted awesome. I chilled half the batter and those didn’t thin out as much but my family preferred the the others. I was going to try and tweak the recipe but since everyone liked them I’ll just leave it.
By the way love the look of the cupcake book. Very eye catching.
Hi Melissa… Glad to hear the scotchies were a hit! Did you happen to take a photo of them? I’d be curious to see. It sounds like they might need a small bit of supplemental flour, or more likely, a bit of extra xanthan gum. Take a look at this post and photo:
http://noglutennoproblem.blogspot.com/2008/10/xanthan-gum-demystified.html
The only difference between the two cookies is the xanthan gum. Otherwise, identical recipes.
Thanks for your compliments about the cupcake book!
Cheers, Pete