Chicken, Swiss Chard and Cannellini Bean Soup
Even in early April chilly winter winds haven’t abated, which means the only sensible meal to have is hot, comfort food. Tonight the teen girl and I were in the mood for something that not only nourished our bodies but gave us a big hug. We found these feelings in a nice big bowl of Chicken, Cannellini and Swiss Chard soup. Like the Lima Bean soup, this recipe also has roux base, but don’t let that intimidate you. Just keep stirring and until you attain happiness! What’s the best part? You can eat meals like this almost the entire year!
Ingredients
- 2 chicken thighs
- 1 14-ounce can, white beans (keep liquid)
- 1 medium potato, peeled and cut into pieces
- 1/2 cup chopped Swiss chard
- 1/2 stalk of celery
- 1 medium carrot (raw) peeled
- 1 red onion
- 1 leek
- 1 shallot (raw), chopped
- 1 garlic clove, chopped
- 1 green onion, chopped
- 3 cup(s) chicken stock with 1 chicken bouillon cube (vegetable stock)
- 3 bay leaves
- 1/8 teaspoon, spicy paprika
- 2 tablespoons balsamic vinegar
- Pinch salt and pepper to taste
- 1 squeeze lemon
Carolyn Moncel
Carolyn Davenport-Moncel is a digital media and communication consultant, author, mother, contrarian, book, music and reformed veggie lover and Founder and Souper-in-Chief at Simply Souperlicious, a platform devoted to helping fans "fall back in love with veggies" -- one local, seasonal, soup recipe at a time. Follow her veggie and soup journey on social media @simplysouperlicious.
- Prep 25min
- Cook35min
- Meal Time Lunch
- Serves 4
Instructions
For Roux
- Place pot on the stove at medium heat
- Add butter and stir around the pot with a whisk or fork until melting
- Gradually add flour to the butter and continue to stir without stopping
- Gradually pour in milk to the mixture without stopping
- The mixture should take thick consistency. Keep stirring until the mixture turns a light brown. Continue with the recipe below.
For Soup
- With olive oil, season and brown the chicken thighs on both sides. Remove from heat.
- Bring chicken stock to a boil with bouillon. Add browned chicken, balsamic vinegar, paprika and bay leaves to the stock and cook on low heat.
- Make a roux (see video instructions above)
- Saute chopped potato, red onions, green onions, carrots, leeks, garlic, shallots, and chard.
- Add vegetables to the roux. Stir together for one minute. Then add the mixture to stock.
- Add salt and pepper to taste and cook for about 35 minutes.
- Near the end of cook time (ten minutes), remove the bay leaves.
- Remove the chicken and using two forks, pull the meat from the bones. Discard the bones and add the chicken back to the soup.
- Add more salt and pepper to taste.
- Finish with a splash of lemon juice and serve in a bowl.
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