This Portuguese-inspired soup is a masterclass in rustic comfort food. The base starts with crispy, smoky bacon rendered until golden, providing a rich foundation for sautéed onions, celery, and aromatic shallots. White beans, slowly simmered in savory chicken stock until tender and creamy, form the heart of the dish. Diced cooked chicken is stirred in near the end to warm through without drying out, adding protein and texture. A hint of cayenne pepper adds a subtle warmth that balances the earthy bean flavors. ItâÂÂs a perfect meal for chilly evenings, offering a hearty, satisfying bowl that feels both homestyle and elegant. Serve with crusty bread for dipping and a sprinkle of sharp Romano cheese for a salty, tangy finish.
Chicken, Bacon, And White Bean Soup, Portuguese Style
Description
This Portuguese-inspired soup is a masterclass in rustic comfort food. The base starts with crispy, smoky bacon rendered until golden, providing a rich foundation for saut&# 195;©ed onions, celery, and aromatic shallots. White beans, slowly simmered in savory chicken stock until tender and creamy, form the heart of the dish. Diced cooked chicken is stirred in near the end to warm through without drying out, adding protein and texture. A hint of cayenne pepper adds a subtle warmth that balances the earthy bean flavors. ItâÂÂs a perfect meal for chilly evenings, offering a hearty, satisfying bowl that feels both homestyle and elegant. Serve with crusty bread for dipping and a sprinkle of sharp Romano cheese for a salty, tangy finish.Ingredients
Directions
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Place the chopped bacon in a large stockpot or Dutch oven over medium heat. Cook, stirring occasionally, until the fat has rendered and the bacon pieces are crispy and golden brown.
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Using a slotted spoon, remove the crispy bacon from the pot and set aside on a paper towel-lined plate. Leave the rendered bacon fat in the pot.
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Add the chopped onions, celery, minced shallots, and minced garlic to the hot bacon fat. Sauté for 3 to 4 minutes, stirring frequently, until the vegetables are softened and translucent.
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Add the soaked white beans, 2 quarts of chicken stock, and the bouquet garni to the pot. Stir to combine all ingredients.
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Increase the heat to high and bring the soup to a rolling boil. Once boiling, reduce the heat to low to maintain a gentle simmer.
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Cover the pot partially and simmer for approximately 2 hours, or until the white beans are very tender and creamy. Stir occasionally to prevent sticking.
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Remove the bouquet garni from the soup. Stir in the 12 ounces of small diced cooked chicken meat.
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Season the soup with 1/4 teaspoon cayenne pepper, salt, and black pepper to taste. Stir well to distribute the seasoning evenly.
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Ladle the hot soup into bowls. Garnish with a sprinkle of grated Romano cheese and serve immediately with a loaf of crusty bread for dipping.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 1287.3kcal
- % Daily Value *
- Total Fat 84.5g130%
- Saturated Fat 28.1g141%
- Cholesterol 92.0mg31%
- Sodium 3451.4mg144%
- Total Carbohydrate 47.9g16%
- Dietary Fiber 3.1g13%
- Sugars 6.5g
- Protein 78.8g158%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
