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Chicken Soup with White Beans and Fennel

A hearty chicken soup which is gluten free and has added protein from the beans
Course Soup
Cuisine American
Keyword Chicken Soup, Comfort Food, Gluten Free
Prep Time 15 minutes
Cook Time 3 hours
Servings 8

Equipment

  • 1 Large stock pot
  • 1 Cheese grater
  • 1 Sharp knife

Ingredients

Stock

  • One large roasting chicken 4-5 pounds - gizzards removed
  • One large onion quartered
  • 3 large carrots cut into chunks
  • 3 large celery ribs with their leaves cut into chunks
  • 1 T. black peppercorns
  • 1 T. fennel seeds
  • Several sprigs of fresh parsley and thyme
  • 1 large sprig of rosemary
  • 6 peeled and smashed garlic cloves
  • Water

Soup

  • 2 large carrots cut into coins
  • 3 large celery ribs cut into ¼ inch slices
  • 2 cups of cooked Great Northern White Beans or Canneli Beans
  • Salt and pepper to taste
  • Chopped fresh parsley optional
  • Finely grated sharp hard cheese such as Pecorino or Parmesan

Instructions

  • In a large stockpot (minimum 10 quarts) place the chicken breast side down, veggies, herbs, and garlic. Cover the chicken with cold water so the chicken and veggies are fully submerged.
  • Bring the stock to a boil then turn it down to a slow simmer. Simmer for one hour stirring occasionally. Remove the chicken.
  • The chicken should be nearly falling off the bone at this point. Remove the breast and set aside. Return the other parts of the chicken to the pot and continue simmering. When the breast is cool enough to handle, remove it from the breast bone and add the bone back to the pot as well. Continue to simmer the soup for two more hours.
  • While the soup is simmering, shred your chicken breast, prepare your beans if using uncooked, and chop up your remaining veggies for the soup.
  • When the stock is done simmering, remove it from the stove and strain it into a large bowl. Press the solids through the strainer to get as much flavor as possible into the stock. Discard the solids or they make great tidbits for your favorite four-footed friend. Just make sure to remove any bones and onions.
  • Allow the stock to cool for about an hour then skim any visible fat off the surface. I honestly like to keep a little fat in the soup because let's face it - fat is flavor!
  • Add the stock and remaining celery and carrots back to a large pot and bring them back to a simmer. Cook until the vegetables are just tender. Add your beans and adjust salt and pepper to taste. Serve with grated cheese and fresh chopped parsley.

Notes