I love chicken soup. A nice bowl always reminds me of home. My mum used to make the yummiest chicken soup when I was growing up. I really don’t know how she got it to taste so good! Try as I do, I’ve never really been able to make anything that comes close to what my mum used to make. So I’ve gone off in my own direction and used my accidental skills to come up with my own variations over the years. Here’s a Chicken and Bean Soup that has become a recent favorite. It’s a variation on my mom’s Chicken Soup and my mother-in-law’s White Bean Soup. As I’m now gluten-free, I need to find other ways to make a hearty soup. This version is a great hearty soup to warm your bones on a cold Winter’s night and a great way to use leftover chicken.
Chicken and Bean Soup
3 cups chicken stock
2 cups water
4 cups roasted chicken meat, shredded or cubed
1 can (28 ounces) white kidney beans, rinsed
2 teaspoons extra virgin olive oil
2 whole leeks, sliced into rounds
2 whole carrots, diced
2 whole stalks celery, diced
2 whole garlic cloves, minced
1 tablespoon tomato paste
salt and pepper, to taste
fresh parsley, chopped
In a large saucepan over medium-high heat, heat oil. Add carrots and celery and cook for five minutes or until vegetables begin to soften. Add sliced leeks and minced garlic and cook, stirring often, until soft and aromatic. Stir in tomato paste and cook one or two minutes longer then stir in chicken broth and water. Increase to high heat, cover, and bring to a boil. Add beans and shredded chicken and cook, uncovered, stirring occasionally, until heated through, about 10 minutes. Season to taste and stir in fresh parsley. Serve hot.
Kitchen Table Talk…
Have you ever tried to combine different family traditions to make your own creation? Feel free to share your creations in the comment area below. Or if you like this post, share it with your friends and family through your favorite social media service.
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