Chicken Soup With Provençal Herbs

Using dried beans instead of canned in this flavorful chicken soup results in a thicker soup with more complex flavor. Nothing soothes, nourishes and comforts like homemade chicken broth. Canned broth is a handy standby for quick soups, but homemade delivers maximum flavor while contributing minimal calories. The recipe below makes approximately 2 quarts of broth. You can cover and refrigerate for up to 2 days or freeze for up to 3 months.

• Ready In: 11 hrs 5 mins
• Serves: 6

Ingredients

• Homemade Chicken Broth

• 3  lbs chicken (or use parts, such as wings and backs)
• 4  stalks celery, trimmed and cut into 2-inch pieces (with leaves)
• 4  medium carrots, peeled and cut into 2-inch pieces
• 1  medium onion, peeled and quartered
• 6  garlic cloves, peeled
• 1  small  bunch fresh parsley, washed
• 6  sprigs  null or 1  teaspoon dried thyme
• 1  teaspoon kosher salt (to taste)
• 4  quarts cold water

• Chicken Soup

• 1  cup  dried cannellini beans
• 2  leeks, trimmed, washed and chopped
• 2  carrots, peeled and diced
• 1  garlic clove, finely chopped
• 6  plum tomatoes, seeded and chopped (or one 14-ounce can plum tomatoes, drained, seeded and coarsely chopped)
• 6  new potatoes, peeled and diced
• 8  cups homemade chicken broth
• 3⁄4 cup dry white wine
• 1  sprig  null or 1  teaspoon dried thyme
• 1  sprig fresh rosemary or 1  teaspoon dried rosemary
• 1  bay leaf

Directions

1. To make broth: Combine chicken, celery, carrots, onion, garlic, parsley, thyme, salt and water in a large stockpot and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer, partially covered, until the chicken is falling apart, about 2 hours. Skim the foam from the surface as it builds up.
2. Strain the broth through a large sieve or colander into a large bowl. Use a wooden spoon to press on the solids to extract as much of the broth as possible. Divide the broth among several shallow containers so it will cool quickly. Cover loosely and refrigerate overnight. Use a spoon to remove the fat that congeals on the surface.
3. To make soup: Rinse beans and pick over, cover with water and set aside to soak for 8 hours or overnight.
4. Heat oil in a large pot over medium-low heat. Add leeks, carrots and garlic; cook until softened, about 5 minutes. Stir in tomatoes and cook for 5 minutes. Add potatoes and cook for 5 minutes. Add broth, wine , thyme, rosemary and bay leaf; bring to a boil. Drain the beans and add to the pot; cook until the beans are soft, about 2 hours. Remove the bay leaf and herb sprigs before serving.