Rosemary Chicken & White Bean Soup

Step 1

Cut up the onion, carrots, celery, and garlic (if not using pre-minced).

Step 2

Heat the olive oil over medium-high heat in a Dutch oven until shimmering, then add the chicken. Brown for 3 minutes a side, then use tongs to remove the chicken from the pot. Set aside. (It’s OK if the pot is crowded; you’re not cooking the chicken through here, just lightly browning to release some flavor.)

Step 3

Reduce heat to medium. Add the onion, carrots, and celery to the pot and saute over medium heat for 7 minutes, stirring occasionally. Stir in the garlic and saute briefly.

Step 4

Meanwhile, rinse and drain the beans.

Step 5

After sauteeing the veggies, stir in the chicken broth and scrape up any browned bits from the bottom of the pot.

Step 6

Stir in the water, beans, and seasonings. Return the browned chicken pieces to the pot, and bring your soup to a boil.

Step 7

Reduce heat, cover, and simmer for one hour, or until the chicken is tender and starting to come off the bones. You want the pot to be gently bubbling the entire time.

Step 8

Remove and shred the chicken, discarding the skin, cartilage, and bones. Remove and discard the bay leaf.

Step 9

Return the shredded chicken to the pot. Taste the soup and season with additional sea salt & black pepper to taste, then serve immediately.