Chicken Cream Soup with White Beans

This lemon white bean chicken soup is absolutely the only chicken soup recipe you need. One of my favourite comfort dinners for weeknights and it is great for leftovers the next day, too. Finish with a big handful of fresh herbs, loads of lemon and a lil’ Parmesan.

¼ cup extra-virgin olive oil
2-3 carrots, diced
2 ribs celery, diced
1 onion, finely chopped
6 cloves garlic, grated
2 Tbsp. butter
2 Tbsp. all-purpose flour, unbleached
1 lb chicken, boneless, skinless
sea salt
black pepper, freshly cracked
1 tsp. dried oregano
1 tsp. dried thyme
4 cups chicken broth
¼ cup lemon juice, freshly squeezed
2 (15 oz) cans white beans, such as cannellini or great Northern
2 cups heavy cream

Garnish:
freshly chopped herbs
lemon juice, freshly squeezed
freshly grated Parmesan cheese

In a large Dutch oven add the olive oil, carrots, celery and onion. Cook over medium-heat until soft and tender.

Add the garlic and warm through until tender. About 8 minutes. Add the butter and flour and cook for 1-2 minute until golden brown.

Add the chicken, salt, pepper, oregano and thyme. Pour the stock and lemon juice over the chicken and veggies and mix together. Bring to a boil and then reduce to low heat. Cover and simmer for 20-25 minutes.

Remove the chicken and shred using 2 forks. Return the chicken to the pot and add the beans and cream. Simmer for 10 minutes. Taste and adjust the seasonings, if needed.

Serve topped with Parmesan cheese.

Makes 6 servings.