Not chicken soup, but here is my current favorite soup recipe:
CANNELLINI BEAN SOUP
Note:
Good with chopped chicken, sausage or Canadian bacon added. Ok to add in any other vegetables, too. Can pretty much mix and match anything with this recipe. But stick to the 6 cups chicken stock. You can add other vegetables and even reduce the amount of beans in it. I like to add a couple of plum tomatoes and a can of diced tomatoes, including the juice.
Ingredients:
2 T bsp extra-virgin olive oil
1 medium onion, chopped
2 ribs celery, chopped
4 ripe tomatoes (fresh or canned), cut in small chunks
1 tsp sea salt or kosher salt
6 cups chicken broth, vegetable broth or water
3 cans (15 oz each) cannellini beans, rinsed and drained
2 cloves garlic, sliced
1⁄4 cup parsley, chopped
Serve with: grated Parmesan
Directions
1. Heat olive oil in a large pot over medium-high heat. Add onion and celery and sauté 5 to 6 minutes until soft. Add tomatoes and salt, and sauté 3 minutes.
2. Add broth, beans and garlic, and bring to a boil. Reduce heat to low and simmer 20 minutes for flavors to blend, adding the parsley during the last 5 minutes. Serve with grated Parmesan.
