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Chicken Soup

Chicken Soup recipe image
This comforting chicken soup is a wonderful twist on the classic, incorporating hearty navy beans and creamy Yukon gold potatoes for added substance and texture. The base starts with saut&# 195;©ed leeks and garlic, building a sweet and aromatic foundation that blends beautifully with reduced-sodium chicken broth. ItâÂÂs a warm, satisfying meal that feels like a hug in a bowl, perfect for chilly evenings or when you need a quick, nutritious dinner. The combination of protein-packed beans and tender potatoes makes this dish incredibly filling, while the simple seasoning allows the natural flavors of the ingredients to shine through.
Cuisine:
Courses:
Difficulty: Intermediate
Calories: 561.4
Dietary: Gluten-free
Description
This comforting chicken soup is a wonderful twist on the classic, incorporating hearty navy beans and creamy Yukon gold potatoes for added substance and texture. The base starts with saut&# 195;©ed leeks and garlic, building a sweet and aromatic foundation that blends beautifully with reduced-sodium chicken broth. It’s a warm, satisfying meal that feels like a hug in a bowl, perfect for chilly evenings or when you need a quick, nutritious dinner. The combination of protein-packed beans and tender potatoes makes this dish incredibly filling, while the simple seasoning allows the natural flavors of the ingredients to shine through.
Ingredients
  • 2 Medium leeks, trimmed, washed, and thinly
  • 1 Tbsp. vegetable oil
  • 3 Cloves garlic, minced
  • 3 Cups reduced-sodium chicken broth
  • 1 âÂÂ2 cups water
  • 1 Oz. can no-salt-added navy beans or Great
  • 1 Medium Yukon gold potato (5 to 6 oz.) , cut
Directions
  1. 1
    Heat vegetable oil in a large pot or Dutch oven over medium heat.
  2. 2
    Add the thinly sliced leeks and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
  3. 3
    Stir in the minced garlic and cook for another minute until fragrant.
  4. 4
    Pour in the reduced-sodium chicken broth and water, scraping up any browned bits from the bottom of the pot.
  5. 5
    Add the diced Yukon gold potato and bring the mixture to a boil.
  6. 6
    Reduce heat to low, cover, and simmer for 10 minutes until potatoes are beginning to soften.
  7. 7
    Stir in the rinsed and drained navy beans.
  8. 8
    Continue to simmer uncovered for another 10-15 minutes until the potatoes are tender and the flavors have melded.
  9. 9
    Taste and adjust seasoning with salt and pepper if desired before serving hot.

Nutrition Facts

Amount Per Serving
Calories 561.4kcal
% Daily Value *
Total Fat 25.6g40%
Saturated Fat 6.5g33%
Cholesterol 160.2mg54%
Sodium 175.0mg8%
Total Carbohydrate 20.7g7%
Dietary Fiber 4.4g18%
Sugars 3.6g
Protein 52.4g105%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chicken soup, navy beans, yukon gold potato, leeks, garlic, chicken broth, comfort food, healthy dinner, bean soup, potato soup, warm meal, easy recipe, vegetable oil, reduced sodium, no salt added, hearty soup, quick dinner, winter soup, meal prep, family friendly
Read it online: https://www.chefs-mate.com/recipe/chicken-soup-80/