Hearty Chicken Soup

My Favourite Soups

Hearty Chicken Soup myfavouritepastime.com_3620I know some of my friends stop eating soup during summer because it’s too hot. I don’t. I’ve continued eating soup, even through summer. Besides we have a very cool summer, so far, this year. I am currently sitting on a chair draped with a small blanket. The evenings are mostly chilly. We love eating our soups at lunchtime. I think they taste best then.

Hearty Chicken Soup myfavouritepastime.com_2643The soup I want to share, today, is so easy to make. You need 2-3 cups bite sized cooked chicken, some potatoes and carrots and white kidney beans. White kidney beans are also known as cannellini beans. Some double cream (whipping cream, double cream) is added to the soup towards the end of cooking. A good substitute for cream would be coconut milk or even better, coconut cream. My local store does not sell coconut cream so it currently doesn’t feature in my list of ingredients. This soup tastes great. I hope it will appeal to you the way it did to us. I wish you a lovely weekend, ahead.

  • Ingredients
  • 2-3 tablespoons olive oil
  • 1 medium onion chopped
  • 1 cup diced carrots
  • 1 cup diced potatoes
  • 3 tablespoons (25g) all-purpose flour 
  • 4 cups stock 
  • 1 cup canned white kidney beans, drained
  • 2-3 cups diced cooked or rotisserie chicken
  • 1 cup cooked brown basmati rice
  • ½ cup cream
  • Salt and freshly ground black pepper to taste
  • ¼ cup finely chopped coriander (cilantro)

Hearty Chicken Soup myfavouritepastime.com_3580Please alway remember to assemble all ingredients before you start

Hearty Chicken Soup myfavouritepastime.com_3587Heat oil in a heavy based pot over medium heat and sauté onions, carrots and potatoes for 5 minutes.

Hearty Chicken Soup myfavouritepastime.com_3590Add the flour and cook about 1 minute, then remove pot from heat and gradually

Hearty Chicken Soup myfavouritepastime.com_3592add stock while stirring, then return to the heat and bring to the boil and simmer, uncovered until potatoes and carrots are tender and soup is thickened.

Hearty Chicken Soup myfavouritepastime.com_3595Stir in the kidney beans, chicken, rice, cream, pepper, salt (if necessary) and chopped cilantro. Heat until piping hot. Do not boil.

Hearty Chicken Soup myfavouritepastime.com_3614Serve the soup

Hearty Chicken Soup myfavouritepastime.com_3619I had mine for lunch.

Hearty Chicken Soup

Preparation time: 30 minutes: Cooking time: 30 minutes; Serves: 4-6

Ingredients

  • 2-3 tablespoons olive oil
  • 1 medium onion chopped
  • 1 cup diced carrots
  • 1 cup diced potatoes
  • 3 tablespoons (25g) all-purpose flour 
  • 4 cups stock 
  • 1 cup canned white kidney beans, drained
  • 2-3 cups diced cooked or rotisserie chicken
  • 1 cup cooked brown basmati rice
  • ½ cup cream
  • Salt and freshly ground black pepper to taste
  • ¼ cup finely chopped coriander (cilantro)

Instructions

  1. Heat oil in a heavy based pot over medium heat and sauté onions, carrots and potatoes for 5 minutes. Add the flour and cook about 1 minute, then remove pot from heat and gradually add stock while stirring, then return to the heat and bring to the boil and simmer, uncovered until potatoes and carrots are tender and soup is thickened.
  2. Stir in the kidney beans, chicken, rice, cream, pepper, salt (if necessary) and chopped cilantro. Heat until piping hot. Do not boil. Serve.

Points to Note:

  1. I cup fully packed basmati rice gives 3 cups cooked rice.

myfavouritepastime.com

 

44 thoughts on “Hearty Chicken Soup

  1. I like soup anytime of year and while shopping today I got the ingredients to make, the store I work at even has the coconut cream.

  2. Now THAT’S one hearty soup! And I love the idea of adding coconut cream. I might be able to find it at “Spices of the East” which opened not long ago not far rom my home. The fact that we now have a store specializing in Indian spices and food stuffs in the town where I live in Western Massachusetts just shows what a long way we’ve come since the days of pot roast and mashed potatoes all the time!

    1. Ha ha we have an Indian spice store in my little town here so I can get all the spices and condiments I need for cooking. The Bulk Barn also has so many spices and I love the fact that I can buy any amount I want even a tablespoon or two. I think the Indian shop might actually stock coconut cream. Next time I go there, I shall check it out. Have a fantastic weekend.
      liz

        1. Omg Cecile, I though of you immediately Eric left this message. I’m so glad you read it!!!! Have a great Sunday and take care!
          Liz

        2. ; o ) I’m gonna have to try to remember to post a recipe for good old Yankee Pot Roast – now THAT’S a stick-to-the ribs meal !
          Eric, I’m not crazy about turnip… But I do sometimes cut turnip into chunks and cook it with a bit of water, butter and sugar (covered). Delicious – the turnip is much less bitter. Even my sons liked turnip cooked that way. Let me know if you would like the specific recipe and I’ll give it to you !

        3. Eric – NO TIME LIKE THE PRESENT ! Here’s the recipe I mentioned. It’s called Skillet Turnip. Wash, peel & cut a 1 1/2 lb. turnip into 1/4″ cubes. Place the cubes In a medium skillet which has a lid. Add 1/2 cup water & 1 Tbs. butter, and cook 10 – 15 mins. until turnip is cooked & water is absorbed. Meanwhile, in a small saucepan, melt 2 – 3 Tbs. butter – add 1 tsp. salt, 1/4 tsp. sugar, 1 cup minced onion & 1Tbs. chopped parsley. Cook, stirring, until onion is tender – then mix with the cooked turnips.
          “Recommended to be eaten with Pot Roast” – LOL !!

  3. I never get tired of soups. Thank you for another interesting recipe – it looks great. Chicken and beans combination is new and exotic to me.

    1. I love chicken and I love beans so why not have them together? it’s a truly great combination. I hope your weekend is superb? best wishes!
      Liz

  4. This soup looks yummy! I like the addition of the beans, I add them to so many things for the added fiber and protein. I eat less soup in the summer but definitely still eat it now and then. It is NOT cool here though, we are in our hottest month now!

    1. This is a super cool summer this year, so I can eat soup as many times as i wish. I hope winter will not be too cold though. Last winter was terrible. Have a fantastic weekend. Xoxo to the boys!
      Liz

  5. Hot…yes, I make a lot of things HOT in the summer, too. This soup looks great and the vegetables are chopped just right. Would love to try this so I copied the recipe. And, by the way, this summer hasn’t been hot at all yet so I may not only make the soup but bake some baguettes to go with it.

    1. Oh yes the summer here is mild and lovely. Great for lots of soups, BBQ and everything you can imagine. I hope you enjoy the soup. Have a great weekend!
      Liz

    1. I also love homemade chicken noodle soup. I ate so much of it when I was growing up. I bet I would enjoy the soup made by the lovely Jewish grandmother! Have a great weekend!
      Liz

  6. You can’t beat chicken soup! One of my fave anytime too! So rich and powerfully full of antioxidants and protein. That heavy cream will certainly knock it up a notch or two. LOL. Such flavour! I guess it’s just one of those comfort foods that everyone likes too. I usually put noodles of other pastas in mine, I like the idea of adding rice! And those beans. Wonderful! This recipe will definitely get a chance to test my tastebuds soon! Thanks Liz. Can you believe its August all ready? I thought we just started having summer….I love summer and although I sometimes think how much I dislike the grey cold wet days, yet when a person who is used to 4 definite seasons misses one or two it feels like being cheated somehow. I did get to experience winter for sure this past year, but I missed spring! Anyway, I’m making the most of the remaining nice days here and hope you are too. Anything special planned for your weekend?

    1. Hi Sandy,
      Oh yes I decided to add brown rice this time. It was very filling. Talk about August, Ive started panicking. I don’t want this lovely weather to end. Sometimes I feel sad just thinking about the coming winter. I hope it will not be so extreme this year. Anyway let me practice the “living now” principle and stop being a drag. Have a wonderful day Sandy. I am sitting by the French doors with lots of fresh air streaming in coupled with some cool breezes and mild sunshine. I love love this years summer!
      Liz

      1. Liz, I made your chicken soup yesterday! I used coconut cream. It is heavenly, just heavenly. I have two small containers left over so I can enjoy this two more times. What’s interesting with the already cooked chicken, it didn’t go rubbery like sometimes it can in soups! Oh, and I didn’t have any white beans so I substituted garbanzos! Love it! Thanks for sharing your recipe.

        1. Oh Sandy, I am so glad you made the soup and Garbanzo is a good substitute. I don’t mind it at all. I really loved the soup too. I am planning to make it again, one of these fine lunch times. Yes the left over chicken is so easy to use and I always have that magic quarter I talked about (LOL). Enjoy the rest of your day. I’m in the library, listening to music and blogging and my daughter is right here beside me reading a book. Best wishes and thanks so much for supporting this blog.
          Liz

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