Chicken Soup With Provençal Herbs
- Ready In:
- 11hrs 5mins
- Ingredients:
- 20
- 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 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 or 1 teaspoon dried thyme
- 1 sprig fresh rosemary or 1 teaspoon dried rosemary
- 1 bay leaf
directions
- 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.
- 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.
- To make soup: Rinse beans and pick over, cover with water and set aside to soak for 8 hours or overnight.
- 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.
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RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!