Who doesn’t love an easy weeknight meal?
I live for soup. Any day, any meal, any weather report, there’s nothing that brings me greater joy than a big bowl of soup. That being said, there is a time and place for an all-day simmer project, and there are moments when you need soup immediately. In those moments, a recipe like this is here to save the day! Seared chicken breasts are simmered quickly in chicken stock with leeks, celery, and white beans for a hearty, yet verdant soup that’s sure to hit the spot. While I stuck with a green monochromatic vibe, feel free to throw in any other veggies you have lying around.
One-Pot Chicken and White Bean Soup Recipe
Makes about 4 quarts
Ingredients
2 tablespoons olive oil
2 pounds (4 medium) chicken breasts
Kosher salt and freshly ground black pepper
4 celery stalks, diced
3 leeks, white and light green parts only, halved, rinsed, and thinly sliced
1 bunch green Swiss chard, stems thinly sliced and greens roughly chopped
2 (15-ounce) cans cannellini beans, drained
8 cups chicken stock
2 bay leaves, fresh or dried
1/2 cup minced fresh dill
2 tablespoons freshly squeezed lemon juice
Instructions
- In a wide pot or Dutch oven, heat the olive oil over medium-high heat. Season both sides of the chicken with a heavy pinch each of salt and pepper. Sear, flipping once, until golden, 3 to 4 minutes per side. Transfer to a plate.
- To the pot, add the celery, leeks, and chard stems with 2 heavy pinches each of salt and pepper. Cook until softened, 4 to 5 minutes. Add the seared chicken back to the pot with the drained beans, stock, and bay leaves. Bring to a simmer.
- Cover and cook, reducing the heat to maintain a simmer, for 20 minutes, until the chicken is cooked through. Remove from the heat. Discard the bay leaves. Transfer the chicken to a cutting board and roughly chop. Return the chicken to the pot with the chard leaves, dill, and lemon juice. Stir to incorporate and wilt the greens. Taste and adjust the seasoning with salt and pepper, then divide between bowls and serve.
