New recipes

Chicken and White Bean Soup with Herb Swirl

Chicken and White Bean Soup with Herb Swirl

Ingredients

  • 8 tablespoons extra-virgin olive oil, divided
  • 2 teaspoons chopped fresh sage
  • 2 teaspoons chopped fresh thyme
  • 1 teaspoon chopped fresh rosemary
  • 1 pound skinless boneless chicken breasts, cut into 1-inch pieces
  • 2 medium carrots, halved lengthwise, cut crosswise into 1/4-inch pieces
  • 1 large celery stalk, thinly sliced
  • 4 cups low-salt chicken broth
  • 2 15-ounce cans cannellini beans, drained
  • 1/2 cup fresh Italian parsley leaves

Recipe Preparation

  • Heat 4 tablespoons olive oil and next 4 ingredients in small skillet over medium heat until herbs are aromatic, about 1 1/2 minutes. Pour herb oil into bowl; cool.

  • Heat 2 tablespoons oil in large pot over medium heat. Sauté chicken 5 minutes. Using slotted spoon, transfer chicken to bowl. Add 2 tablespoons oil to pot. Add onion, carrots, and celery; sauté until beginning to brown, about 15 minutes. Mix in last 5 ingredients. Bring to boil. Reduce heat; simmer 15 minutes. Add chicken; simmer until cooked through, about 5 minutes. Season with salt and pepper.

  • Ladle soup into bowls. Gently swirl 1 teaspoon herb oil into center of each.

Recipe by Maria Helm Sinskey,Photos by Gail Albert HalabanReviews Section

Chocolate cream cheese cupcakes!

Even though next month’s issue of Bon Appetit is already out to the subscribers, I cling to March’s issue, a glorious magazine representation of comfort food gone snobby. I skimmed through my best friend’s copy of the newest issue and sniffed at the lack of delicious dessert recipes that pratically drip off the pages in March’s.

This month’s issue focuses on caramel, pot pies, soup and salads, and easy family meals. On a single page, almost obscured by recipes for Chicken and White Bean Soup with Herb Swirl and Parmesan Toasts, I discovered a recipe that deserved to be dragged out into the artificial light of my kitchen: Chocolate Cream Cheese Cupcakes!

Here’s my version of this gourmet treat:


Recipe Summary

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 teaspoons chopped garlic
  • 4 skinless, boneless chicken breast, chopped
  • 2 (14.5 ounce) cans great Northern beans
  • 20 ounces chicken broth
  • 1 (4 ounce) can chopped green chiles (such as Old El Paso®)
  • 12 sprigs cilantro, chopped
  • 2 teaspoons salt
  • ½ teaspoon cayenne pepper

Heat olive oil in a large pot over medium-high heat. Saute onion and garlic in hot oil until softened, about 5 minutes. Remove onion and garlic to a small bowl.

Stir chicken into any remaining oil in the pot cook and stir until completely browned, 5 to 7 minutes. Return onion mixture to the pot add beans, broth, chiles, cilantro, salt, and cayenne pepper.

Bring the soup to a boil, reduce heat to medium-low, and cook until the beans are very tender and the chicken cooked through, about 20 minutes.


Most popular soup recipes — you can’t beat the classics!

This Butternut Squash Soup is smooth, creamy and perfect for a fall or winter day! Top with croutons for the ultimate cozy bowl. For a sweeter version, try my Roasted Butternut Squash Soup. Flavor the Moments

This Instant pot chicken noodle soup is the perfect comforting, go-to meal for the cold months ahead. Only 15 minutes of preparation time, and you’re rewarded with a cozy, delicious bowl of soup, just like Mom used to make! Dessert for Two

This Creamy Potato Soup Recipe is simply the best! There’s nothing better on a cold day than a comforting bowl of potato soup loaded with all of your favorite toppings. Kristine’s Kitchen

This Minestrone Soup is hearty, satisfying and packed with winter vegetables and farro! For a meatless option, try my Vegetarian Minestrone Soup! Flavor the Moments

Simmer this fragrant seafood soup for dinner and discover that a simple Cioppino is perfect for chilly winter nights. Simple Bites

This Broccoli Soup is incredibly creamy, indulgent and healthy! Make a big batch to warm up on cold days – easy to cook on the stove or your Instant Pot and suitable for freezing too. Vegetarian with vegan option. Supergolden Bakes

This Instant Pot Vegetable Soup is a great way to get those veggies in during the cold fall and winter months! Serve with crusty bread or cornbread for the perfect healthy meal. Flavor the Moments

French Onion Soup is a deeply flavorful blend of onions caramelized in butter and slow simmered in a rich medley of beef broth and white wine, then finished with a splash of Cognac and topped with toasted croutons and bubbly Gruyere cheese. Pinch and Swirl


415 chicken cannellini bean soup Recipes

Cannellini Bean Soup with Kale and Garlic-Olive Oil Crostini (Dave Lieberman)

Cannellini Bean Soup with Kale and Garlic-Olive Oil Crostini (Dave Lieberman)

Chicken & White Bean Soup With Spinach & Parmesan

Chicken & White Bean Soup With Spinach & Parmesan

Adriana's Cannellini Bean, Sausage and Tomato Soup

Adriana's Cannellini Bean, Sausage and Tomato Soup

Cannellini Comfort Soup

Cannellini Comfort Soup

Cannellini Parmesan Soup

Cannellini Parmesan Soup

Chicken Italian Pasta & Bean Soup

Chicken Italian Pasta & Bean Soup

Chicken and White Bean Soup with Greens

Chicken and White Bean Soup with Greens

Chicken and White Bean Soup With Herb Swirl

Chicken and White Bean Soup With Herb Swirl

Chicken and White Bean Soup With Greens

Chicken and White Bean Soup With Greens

White Bean Soup With Hazelnut Pesto

9 Delicious Ways to Enhance Boxed Soup

While I would like to live in a world where I eat homemade soup all the time, the truth is I usually keep a few of those aseptic boxed soups in the pantry for when homemade is just not going to happen. In general, boxed soups aren’t that bad but here are nine little tricks I use to improve their flavor.

1. A Dash of Dairy
Creamed soups such as tomato, squash or red pepper really benefit from a swirl of dairy. A spoonful of yogurt, sour cream, creme fraiche or even heavy cream swirled into each bowl not only makes it look pretty, but it adds a nice tang and richness.

2. Fresh herbs
A few snips of almost any fresh herb will brighten up your soup and add a fresh flavor. Thyme is good with chicken or squash soup, basil with tomato soup, rosemary with bean soups. Just chop or snip about 1 scant tablespoon of fresh herbs into each bowl as a garnish. The heat of the soup will soften the herbs and release their fragrance.

3. Lemon or Vinegar
Anjali already alerted us to the trick of adding an acid to soup to perk it up and this is especially true with boxed or canned soups. Add a squeeze of lemon or lime or a splash of sherry vinegar at the end of heating the soup.

4. A Touch of Nut or Truffle Oil
Try drizzling a few drops of roasted nut oil on top each bowl of soup. Roasted pumpkin seed oil on butternut squash soup, for instance, or roasted hazelnut oil on mushroom soup. And while some truffle oils are crap, some aren’t all that bad (try La Tourangelle’s Infused White or Black Truffle Oil) especially dribbled over lentil soup.

5. A Fresh Garnish
I recently garnished a bowl of boxed cream of tomato soup with a chopped fresh tomato and it really picked up and improved the flavor of the soup. Try a few chopped green onions, some pesto, slivered slices of bell pepper or radish on top of your soup.

6. Freshly Grated Parmesan.
There’s very little a few gratings of fresh parmesan or romano or dry Jack can’t improve!

7. Sausage
Slice up a favorite pre-cooked sausage and add it to your soup while it’s heating. Chorizo is a great way to add flavor and a little heat to a bean soup while chicken apple would be great with pumpkin soup.

8. Delicious Accompaniments
Serve your soup with the best crusty bread possible or toast up a favorite slice into a crunchy crouton. When the bread is good, it will bring the soup up a few notches, just by proximity!

9. A Splash of Wine
If you like to pour yourself a glass of wine to sip while heating up your soup, be sure to add a splash to the pot! Wine is acidic (see above) but it also adds depth and complexity. This works especially well with broth-based soups.


Comments

Averie @ Averie Cooks

Love that your sister has been at you for a long time to make this and you finally did and it was worth it. gosh I love it when recipes turn out that way! Looks so good and hearty, too!

Cathy claus

soup looks delish --- was wondering what kind of bread/biscuit you made to accompany soup. they, too look divine! : )

Darlene

Jackie Mitchell

Just wanted to say how interesting and fun your recipes are! I find myself pinning at least a couple of your recipes every day! Such interesting ideas and just pure yumminess, with a bit of a twist that makes them new and different! Fun to find a fresh take on a food blog!

Vicki

I was curious if you knew about how many servings this recipe makes.

Karigold

I also would like to know how many servings this makes I want to make it for my family & they like HUGE bowls of soup!!

Susan Drochner

Oh my goodness ! I made this soup last night. It was one of the best soups I have ever tried. I did not use jack cheese I used Asiago cheese instead. It even added more flavor. I also used Sam's Club Chicken Asiago sausage instead of chicken only because that is what I had on hand. My entire family loved it ! I can't wait to make your other soup recipes. We bought soft pretzels from Sam's Club to dip in the soup it was so yummy. This one is a keeper !

Ruth assouline

can the bean soup be done without chicken?

Linda Thomas

Hello!! My name is Nikki and I am a stay-at-home mom. I am married to the man of my dreams and have a beautiful little girl with a sassy attitude and two handsome little boys whose smiles can brighten anyone’s day!


Jeweled Rice Tahdig (Golden Crusted Rice with Caramelized Fruit and Nuts)

This jeweled rice gets an added flourish with the help of tahdig, a crispy and much sought after crust in Persian tradition.

Makes: 6 to 8 servings
Time: 3 hours, plus 2 to 24 hours soaking time

Ingredients
3 cups long-grain white basmati rice
¼ cup kosher salt, plus more to taste
1 cup (3 ounces) dried barberries
3 large oranges, rind removed with a peeler and julienned
½ teaspoon saffron threads
¼ cup plus 1 tablespoon orange blossom water
1 cup canola oil, butter, or ghee
½ cup sliced raw almonds
¼ cup unsalted shelled pistachios, coarsely chopped
¼ cup seedless golden raisins
1 cup plus 2 tablespoons sugar
1 jumbo carrot, cut into 3-inch segments and julienned (2 cups)
1 cinnamon stick
1 teaspoon ground cardamom

Preparation
1. Wash the rice to remove its excess starch by placing it in a large bowl and covering it with cool water. Agitate the rice gently with your hand, then pour out the milky water. Repeat until the water runs clear, about 5 times. Cover the rice with cold water, add 2 tablespoons of salt, and allow it to soak for 2 to 24 hours (soaking results in longer grains of rice). Drain the rice in a fine-mesh strainer and set aside.

2. Clean the barberries by removing their stems and any grit. Place the barberries in a fine-mesh strainer, and place the strainer in a large bowl of cool water. Agitate the barberries gently and soak for 15 to 20 minutes (any sand will settle to the bottom). Remove the strainer from the bowl and rinse the barberries. Drain and set aside.

3. Bring a small saucepan of water to a boil over high heat. Add the julienned orange peel and blanch for 1 minute to remove any bitterness from the peel. Drain, rinse with cold water, and set aside.

4. Mix the saffron with ¼ cup of the orange blossom water in a small bowl and set aside to steep.

5. Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the almonds and pistachios, and cook, stirring constantly, until fragrant and beginning to brown, 1 to 2 minutes. Stir in the raisins, transfer the nut-raisin mixture to a small bowl, and set aside.

6. Add 1 tablespoon of the oil to the skillet and stir in the barberries, 2 tablespoons of the sugar, and 2 tablespoons of water. Cook, stirring constantly, until the liquid evaporates and the barberries begin to caramelize, 4 to 5 minutes. (Beware, barberries burn easily!) Transfer to a small bowl and set aside.

7. Add 2 tablespoons of the oil to the skillet along with the blanched orange peel and julienned carrots. Cook, stirring constantly, until slightly softened, about 2 minutes. Add the remaining 1 cup of sugar, ½ teaspoon of the saffron-infused orange blossom water, the cinnamon stick and the cardamom, and cook, stirring, until the sugar dissolves, about 1 minute. Add ½ cup of water and bring the mixture to a boil over medium-high heat. Cook until the carrot-orange mixture is lightly caramelized and the liquid is syrupy, 8 to 10 minutes. Drain, reserving the syrup (about ¾ cup), and set aside.

8. Bring 10 cups of water with 2 tablespoons of salt to a boil in a large nonstick pot or deep skillet over high heat. Add the drained rice to the pot along with the remaining tablespoon of orange blossom water. Boil briskly for 6 to 10 minutes until the rice softens slightly and has risen to the surface. Drain the rice in a large, fine-mesh strainer and rinse with 2 cups of cold water.

9. To make the tahdig: Whisk together ½ cup of the oil, 2 tablespoons of water, ½ teaspoon of the saffron-orange blossom water, and 2 cups of the cooked rice in a medium bowl. Spread the mixture evenly over the bottom of the pot. Give the pot a shake to even out the base.

10. Gently spoon the remaining rice on top of the saffron-rice mixture, gradually shaping the rice into a pyramid-shaped mound. (This shape leaves room for the rice grains to expand and enlarge.) Cover the rice and cook for 10 minutes over medium-high heat.

11. Combine the remaining oil and orange-saffron blossom water with the reserved carrot-orange syrup in a measuring cup and drizzle it evenly over the rice. Wrap the lid of the pot with a clean dish towel and cover the pot firmly to prevent steam from escaping. Cook over medium-low heat until the bottom layer of rice is crisp and golden brown, about 1 hour.

12. Remove the pot from heat. Allow it to cool on a damp dish towel on a heat-proof surface for 2 to 3 minutes without uncovering it. (This helps to free the crust from the bottom of the pot.) Uncover and loosen the edges of the rice with an off-set spatula.

13. Place a large serving plate over the top of the rice and, firmly gripping the plate to the pot or skillet with oven mitts, carefully invert the rice onto the plate so that the browned crust is on top. Top the tah-dig with the caramelized carrot mixture, caramelized barberries, and the nut-raisin mixture. Serve immediately.

Make ahead: The rice can be soaked, blanched, and drained a day in advance. Cool completely before transferring it to a resealable airtight container and store in the fridge until you are ready to make the tahdig. The caramelized barberries and carrot-orange mixtures can be prepared 1 to 2 days in advance and cooled completely before being stored separately in airtight resealable containers in the fridge. Let each come to room temperature while the tahdig cooks. The nut-raisin mixture can be prepared a day in advance and stored in an airtight resealable container at room temperature.


295804 chicken bacon and white bean soup portuguese style Recipes

Chicken, Bacon, and White Bean Soup, Portuguese Style (Emeril Lagasse)

Chicken, Bacon, and White Bean Soup, Portuguese Style (Emeril Lagasse)

Italian chicken and white bean soup

Italian chicken and white bean soup

Chicken and White Bean Soup With Herb Swirl

Chicken and White Bean Soup With Herb Swirl

Bill's White Bean Soup Southern Style

Bill's White Bean Soup Southern Style

Caldo Gallego ( Galician White Bean Soup) ( Portuguese)

Caldo Gallego ( Galician White Bean Soup) ( Portuguese)

White-Bean Soup Shooters with Bacon (Food Network Kitchens)

White-Bean Soup Shooters with Bacon (Food Network Kitchens)

Bacon and Bean Soup With Fennel Dumplings

Bacon and Bean Soup With Fennel Dumplings

Spicy Chicken and White Bean Soup

Spicy Chicken and White Bean Soup

White Bean Soup

Make the oil: In a food processor, combine chives, cilantro and basil, and pulse until finely chopped. Add olive oil, and pulse again until mixture is silky and emulsified. Transfer to a small bowl, stir in lemon juice and salt to taste. Set aside.

Prepare the beans: In a 10-inch skillet, heat olive oil over medium-low heat. Add garlic and cook until translucent, about 1 minute. Add beans to the skillet and season with salt and pepper. Cook, stirring occasionally, until the flavors have melded, about 2 to 3 minutes. With the back of a spoon or spatula, smash about 1/3 to 1/2 cup of the beans and stir until they are incorporated into the rest of the bean mixture. A good portion of the remaining beans should maintain their structure.

Add stock or water and bring to a gentle simmer. Cook until sauce becomes creamy and is reduced by about about half, about 1 to 2 minutes more. Smash additional beans and add a few more tablespoons of water, if needed, to reach desired consistency and stir again to combined.

Transfer beans to a bowl and swirl with herb oil on top. Season with flaky salt, if desired.


Watch the video: Weiße Bohnensuppe-eintopf aus dem Thermomix TM6. Thermifee (November 2021).