Description
A creamy and flavorful soup featuring tender chicken and hearty white beans, perfect for a comforting meal.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 2 medium carrots, sliced
- 3 garlic cloves, minced
- 1 pound boneless, skinless chicken thighs or breasts
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
- 2 cans cannellini beans, drained and rinsed
- 4 cups chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
Instructions
- Heat olive oil in a large soup pot over medium heat. Add diced onion and sliced carrots. Sauté for 5-6 minutes until softened. Stir in minced garlic and cook for 1 more minute.
- Push vegetables to the side and add the chicken thighs (seasoned with salt and pepper). Sear each side for 3-4 minutes until lightly browned.
- Pour in chicken broth. Stir in dried thyme, oregano, and red pepper flakes. Bring to a boil, then reduce heat, cover, and simmer for 20 minutes until chicken is cooked through.
- Remove chicken, shred with two forks, then return to the pot. Stir in cannellini beans and simmer for 5 more minutes.
- Reduce heat to low, pour in the heavy cream, and stir. Add Parmesan cheese and mix until fully melted and smooth.
- Ladle into bowls, top with fresh parsley, and serve with crusty bread or your favorite side.
Notes
- For a lighter version, you can substitute half-and-half for the heavy cream.
- This soup can be stored in the refrigerator for up to 3 days.
- Freezing is also an option; be sure to cool it completely before transferring to an airtight container.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 100mg