Not your average Chicken Soup

Here is a recipe for chicken soup that came out really delicious. This recipe is from Anne Burrell's new cookbook: Cook like a Rock Star. So far everything I have tried from the cookbook has come out great. I will be posting another recipe from the book soon for Crispy Brussel Sprouts with walnuts and pancetta..yumm.

What I like about this chicken soup is how easy it was to make my own chicken broth and the little kick of spice from the red pepper flakes. If you don't love cilantro I recommend replacing it with flat leaf parsley.


Chicken and White Bean Soup
Serves 6-8

Ingredients: 
Olive Oil
1 large onion-1/2" dice
4 celery ribs- 1/2" dice
3 carrots- 1/2" doce
Kosher salt
Fresh ground pepper
2 garlic cloves- smashed
2 tsp crushed red pepper flakes (add less if you do not like spice)
1 bundle of fresh thyme
3 lbs bone-in chicken legs and thighs-skin and excess fat removed
2 bay leaves
1 lemon-halved
1 tsp cinnamon (I left this out)
Pinch of grated nutmeg-optional
1 (15 oz) can white beans- drained and rinsed
1 cup corn kernels- fresh or frozen
1 bunch of cilantro leaves-chopped

1. Coat a large pot with olive oil at medium-high heat and add in onion, celery and carrots. Season with salt and pepper. Cook for 8-10 mins, until vegetables are soft.

2. Add in garlic, red pepper flakes and fresh thyme bundle and cook for an additional 2-3 mins.

3. Add in chicken and bay leaves. Fill the pot with enough water to cover everything and bring to a boil, then reduce to a simmer.

4. Cook for 30 mins, then skim off any foam that forms on the surface. Squeeze in lemon halves and then drop the halves into the soup. Add in cimmamon and nutmeg; if using. Season with more salt, if needed. Simmer for 1 more hour.

5. Take the soup off the heat and discard lemon halves, thyme bundle and bay leaves. Remove chicken from the broth and let it cool enough to handle. Remove the bones and pull the meat off into bite sized pieces, and place it back in the pot. Taste the soup, and add in more seasoning; if desired.

6. Add in beans and corn to the pot and cook on low heat until beans and corn are warmed through. Garnish with fresh cilantro or parsely.

Here is a recipe for chicken soup that came out really delicious. This recipe is from Anne Burrell's new cookbook: Cook like a Rock Star. So far everything I have tried from the cookbook has come out great. I will be posting another recipe from the book soon for Crispy Brussel Sprouts with walnuts and pancetta..yumm.

What I like about this chicken soup is how easy it was to make my own chicken broth and the little kick of spice from the red pepper flakes. If you don't love cilantro I recommend replacing it with flat leaf parsley.


Chicken and White Bean Soup
Serves 6-8

Ingredients: 
Olive Oil
1 large onion-1/2" dice
4 celery ribs- 1/2" dice
3 carrots- 1/2" doce
Kosher salt
Fresh ground pepper
2 garlic cloves- smashed
2 tsp crushed red pepper flakes (add less if you do not like spice)
1 bundle of fresh thyme
3 lbs bone-in chicken legs and thighs-skin and excess fat removed
2 bay leaves
1 lemon-halved
1 tsp cinnamon (I left this out)
Pinch of grated nutmeg-optional
1 (15 oz) can white beans- drained and rinsed
1 cup corn kernels- fresh or frozen
1 bunch of cilantro leaves-chopped

1. Coat a large pot with olive oil at medium-high heat and add in onion, celery and carrots. Season with salt and pepper. Cook for 8-10 mins, until vegetables are soft.

2. Add in garlic, red pepper flakes and fresh thyme bundle and cook for an additional 2-3 mins.

3. Add in chicken and bay leaves. Fill the pot with enough water to cover everything and bring to a boil, then reduce to a simmer.

4. Cook for 30 mins, then skim off any foam that forms on the surface. Squeeze in lemon halves and then drop the halves into the soup. Add in cimmamon and nutmeg; if using. Season with more salt, if needed. Simmer for 1 more hour.

5. Take the soup off the heat and discard lemon halves, thyme bundle and bay leaves. Remove chicken from the broth and let it cool enough to handle. Remove the bones and pull the meat off into bite sized pieces, and place it back in the pot. Taste the soup, and add in more seasoning; if desired.

6. Add in beans and corn to the pot and cook on low heat until beans and corn are warmed through. Garnish with fresh cilantro or parsely.