Friday, April 11, 2008
Chicken, White Bean & Rosemary Soup
I purchased some soup at our local Safeway store, it was somewhat similar to this. I wanted to try to re-create it, but make it better and I think I did! My husbands co-worker, whom I love to feed, said it was the best homemade soup he had ever eaten!
3 slices bacon
2 boneless skinless chicken breasts, cubed
1 16 oz bag dried white beans
1 cup diced onion
1 cup sliced celery
1 cup sliced carrot
3 garlic cloves, 1 smashed, 2 finely chopped
large fresh Rosemary sprig
1/2 tsp dried rosemary
3 cups chicken broth (I use homemade but canned would do)
Soak your beans overnight in a bowl with water 4 inches over the top of beans
The next day drain and rinse beans, set aside
Slice your bacon into small chunks and cook in a dutch oven or high sided pan, cook until crisp. Remove, set aside but keep the bacon fat in the pan
Cook your onions, carrot, chopped garlic and celery for about 10 minutes, sprinkle on your dried Rosemary towards the end.
Remove vegetables to a plate and set aside, crank the heat to high
Sear the chicken chunks, you may need to do in 2 batches, remove and set aside (I piled everything on one plate and refrigerated)
Add 8 cups of water to the pan, add beans, rosemary sprig and crushed garlic clove, and cook with the lid cracked for about 1.5 hours, until the beans are tender. Salt and pepper to taste.
When beans are done cooking you will have very little water left, add 3 to 4 cups of chicken broth, reserved vegetables and chicken. Remove your rosemary sprig.
Cook for an additional 30 minutes. You can puree the mixture, but I chose not to. You could also add in some whipping cream if desired.
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