Description
Hearty and comforting Chicken and White Bean Soup featuring tender chicken thighs, cannellini beans, and fresh vegetables, enhanced with a vibrant homemade basil pesto for an extra burst of flavor. Perfect for a nourishing meal any day of the week.
Ingredients
For the Soup
- 2 tablespoons olive oil
- 1½ pounds boneless skinless chicken thighs
- 1½ teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 5 medium carrots, sliced into thin rounds
- 4 celery ribs, sliced into half-moons
- 30 ounces canned cannellini beans, drained and rinsed
- 8 cups chicken broth
- 2 cups baby spinach
- ½ cup chopped fresh parsley
- Salt and freshly ground black pepper, to taste
For the Pesto
- ½ cup pine nuts or cashews, or walnuts
- ⅓ cup olive oil
- 2 tablespoons fresh lemon juice
- 2 cloves garlic
- 2 cups fresh basil leaves
- ¼ cup freshly grated Parmesan cheese
- Salt and pepper, to taste
Instructions
- Brown the chicken: Heat the olive oil in a large pot over medium heat. Add the chicken pieces, season them with salt and black pepper, and cook until browned on all sides. Remove the chicken from the pot and set aside.
- Sauté the veggies: In the same pot, add the diced onion and sauté until translucent, about 2 to 3 minutes. Add minced garlic and sauté for 15 seconds or until fragrant. Then add sliced carrots and celery, cooking for 4 minutes until slightly softened.
- Cook the soup: Return the browned chicken to the pot. Stir in the drained cannellini beans and chicken broth. Bring to a boil, then reduce heat to a simmer. Let it cook on low heat for 20 minutes to develop flavor.
- Make the pesto: While the soup simmers, combine the nuts (pine nuts, cashews, or walnuts), olive oil, fresh lemon juice, garlic cloves, and fresh basil leaves in a food processor or blender. Pulse until nearly smooth, then add grated Parmesan cheese and pulse to combine. Season with salt and pepper to taste.
- Shred the chicken: Remove the chicken from the soup and place it on a cutting board. Shred the chicken into bite-sized pieces, then return it to the soup pot.
- Add the greens and pesto, then simmer: Stir in the baby spinach and cook until it wilts, about 1 minute. Add half of the prepared pesto and the chopped fresh parsley. Taste and adjust salt and pepper if needed. Add more pesto if desired. Allow the soup to simmer for an additional 10 minutes to meld flavors.
- Serve: Remove the soup from heat and let it rest for 5 minutes before ladling into bowls to serve warm.
Notes
- Use boneless skinless chicken thighs for tender and flavorful meat that stays moist during cooking.
- Adjust the amount of chicken broth for desired soup thickness and volume.
- The pesto can be made ahead and stored in the refrigerator to save time.
- For a nuttier pesto, toast the nuts lightly before blending.
- Add extra vegetables like kale or zucchini for additional nutrition and texture.
- Leftovers keep well refrigerated for up to 3 days or can be frozen for longer storage.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Stovetop
- Cuisine: American
