Beans and Greens with Chicken Thigh Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
Step 1:16 ounces dry Navy Beans2 quarts water2 quarts chicken brothStep 2:1.5 lbs boneless, skinless chicken thighs Seasoned saltBlack pepperStep 3: 1 medium onion, chopped3 stalks celery, chopped, minus the leaves 3 large (7-1/4" to 8-1/2" long) carrots, peeled and sliced3 clove garlic, minced 2 tbsp. olive oilStep 4: 1-2 tsp. dry rosemary1 tsp. dry thyme1 tsp kosher saltBlack pepper to taste10 ounces of greens (spinach, collard or mustard greens, mixed greens, etc.)
Step 1: In a large stock pot, rinse the beans and then soak the navy beans overnight in 10 cups of tap water. In the morning, drain and rinse again. Return the beans to the stock pot and add 2 quarts of water and two cups chicken broth. Bring to a boil then lower the heat so the beans will simmer gently. Skim the foam from the surface of the water. (As an alternative to canned or boxed chicken broth you could add chicken bouillon cubes to the boiling water until the liquid reaches the taste you desire). Simmer the beans, stirring occasionally, until they ALMOST reach the desired consistency (leave some cooking time for the carrots and greens) (About 1-2 hours)
Step 2: Trim any excess fat from your boneless, skinless chicken thighs. Place them in an oven safe dish and season them with salt and pepper (if desired). Broil them in the oven on a low broil for about 40 minutes or until they are done. When cooled, cut the thighs into 1 inch pieces. Set aside until the beans are done.
Step 3: While beans boil, sauté onions, celery, garlic, and carrots, in the olive oil over medium heat for approximately 5 minutes. Set aside when done.
Step 4: Once the beans have ALMOST reached their desired consistency, add the sautéed vegetable and bring the soup to a light boil. Add the rosemary, thyme, kosher salt, and black pepper. Bring the soup back to a simmer after 10 minutes or so. Taste test and season to taste. Add the cut up chicken and greens. Continue to heat until the greens have wilted.
Makes 10 2-cup servings
Serving Size: 10 2-cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user DAVENOHE.
Step 2: Trim any excess fat from your boneless, skinless chicken thighs. Place them in an oven safe dish and season them with salt and pepper (if desired). Broil them in the oven on a low broil for about 40 minutes or until they are done. When cooled, cut the thighs into 1 inch pieces. Set aside until the beans are done.
Step 3: While beans boil, sauté onions, celery, garlic, and carrots, in the olive oil over medium heat for approximately 5 minutes. Set aside when done.
Step 4: Once the beans have ALMOST reached their desired consistency, add the sautéed vegetable and bring the soup to a light boil. Add the rosemary, thyme, kosher salt, and black pepper. Bring the soup back to a simmer after 10 minutes or so. Taste test and season to taste. Add the cut up chicken and greens. Continue to heat until the greens have wilted.
Makes 10 2-cup servings
Serving Size: 10 2-cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user DAVENOHE.
Nutritional Info Amount Per Serving
- Calories: 273.8
- Total Fat: 6.7 g
- Cholesterol: 51.5 mg
- Sodium: 1,117.1 mg
- Total Carbs: 33.5 g
- Dietary Fiber: 13.3 g
- Protein: 23.1 g