Creamy Chicken Soup
Ingredients
- 2 tablespoons olive oil
- 6 largecarrot carrots
- 4 ribs celery
- 4 cloves garlic
- 1/2 large onion
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 teaspoons dried thyme
- 1 bay leaf
- 8 cups chicken stock
- 4 bone-in chicken thighs
- 8 ounces egg noodles
- 2 (15.5-ounce) cans cannellini beans
- 2 teaspoons apple cider vinegar
- 1/2 cup heavy cream
- 2 tablespoons fresh parsley
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Instructions
- Heat olive oil in a stock pot or Dutch oven set over medium heat. Add the vegetables, garlic, salt, pepper, thyme, and bay leaf. Stir only 2 or 3 times, then let it sit for 10 minutes, stir the veggies every 1 to 2 minutes for the next 6 minutes until you notice some color developing on the vegetables. You want them to brown a bit, but not too much.
- Add the chicken stock, scraping any fond that has developed on the bottom of the pan. Bring to boil, then reduce the heat to medium to a simmer.,If the thighs have skin, remove it and trim them of any excess fat. Add the thighs to the simmering stock and let it cook uncovered for 20 minutes. If any foam forms on the surface, just skim it off.
- Check the chicken for doneness (160°F). If it isn’t cooked through, cook for an additional 5 minutes.,Use tongs to remove the thighs from the soup, and transfer to a cutting board to cool. Bring the stock up to a boil, add the noodles and cook for 8 minutes or until al dente. Reduce the heat to medium low. Remove the meat from the bones.
- In a medium sized bowl, add the drained beans, 1/2 cup water, and apple cider vinegar (which helps balance the flavors). Puree using an immersion blender (or you can do this in a food processor or countertop blender).
- Add the meat back to the pot to reheat. Stir in the bean puree, along with 1/2 cup heavy cream and chopped parsley. Taste and add additional salt or vinegar to suit your fancy.
Source
Original recipe: View Original