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Creamy Chicken Soup
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Creamy chicken noodle soup with a twist – use puréed cannellini beans for a lighter, protein-packed and flavorful soup without the need for roux or heavy cream.
Ingredients:
  • 2 tablespoons olive oil
  • 6 large carrots, diced
  • 4 celery stalks, diced
  • 4 cloves garlic, minced
  • 1/2 large onion, diced
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly cracked black pepper
  • 2 teaspoons dried thyme
  • 1 bay leaf
  • 8 cups chicken stock, store-bought or homemade
  • 4 bone-in chicken thighs (about 1 1/2 pounds)
  • 8 ounces egg noodles
  • 2 (14-ounce) cans cannellini beans
  • 2 teaspoons apple cider vinegar
  • 1/2 cup heavy cream
  • 2 tablespoons chopped fresh parsley
Instructions:
  • Sauté the vegetables: Heat olive oil in a large pot over medium heat. Add vegetables, garlic, salt, pepper, thyme, and bay leaf. Stir occasionally and cook for 16 minutes until the veggies start to brown.
  • Pour in the chicken stock and deglaze the pan. Bring to a boil, then lower the heat to a simmer. If the thighs have skin, remove and trim off any excess fat. Add the thighs to the stock and simmer uncovered for 20 minutes, skim off any foam that forms.
  • Ensure the chicken is cooked through (160°F). If needed, cook for an extra 5 minutes. Remove the thighs from the soup and let them cool on a cutting board. Bring the stock to a boil, add noodles, and cook for about 8 minutes until al dente. Then, reduce the heat to medium-low and separate the meat from the bones.
  • Create a creamy bean puree by blending drained beans with 1/2 cup water and apple cider vinegar using an immersion blender, food processor, or countertop blender.
  • To finish and serve, return the meat to the pot to warm up. Mix in the bean puree, 1/2 cup heavy cream, and chopped parsley. Adjust seasoning with more salt or vinegar to your liking.

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