Last week's Polar Vortex left me yearning for a filling and delicious soup, so I got into the kitchen and experimented with a long time favorite: white bean + chicken. This warm and hearty combo of veggies, protein and fiber is exactly what my body needs when temps are freezing and I am forced to use energy for things other than burying myself in blankets and watching an entire season of a TV series on Netflix. In the morning, I put a whole chicken in my Crock Pot with a half cup of chicken broth. Four hours later, I've got perfectly moist meat, yielding plenty to use for the soup and providing a ton of leftovers for meals throughout the week. I highly recommend this method to get the most out of your money and time!
For this recipe, you'll need:
- 1 Tablespoon of your oil of choice
- 1.5 cups cooked + shredded organic chicken
- 1-2 cloves fresh minced garlic
- 1 cup leeks, thinly sliced
- 1 cup sliced carrots
- 1 cup Great Northern Beans
- 5-6 cups of organic chicken broth
- 1 cup of your greens of choice. I used these.
- 1 tablespoon of dried parsley (sub fresh if you have it)
- 1-2 teaspoons chili powder
- 2 teaspoons cumin
- Salt + Pepper to taste
- Heat oil in a large pot or Dutch oven. Add leeks and garlic, sauté for about 4-5 minutes until soft.
- Add carrots to the pot. Sauté for another 5 minutes, stirring occasionally.
- Add beans, chicken, spices, and broth. Bring to a boil, stir, and simmer for about 5 minutes.
- Add your greens. Bring heat down to low and stir until greens are soft. Add salt and pepper to taste.
That's it! Enjoy by itself or with some tortilla chips. Eat up and stay warm!