Chicken and White Bean Soup

By WheretheMagicHappens

Ingredients

• 2 tbsp Olive Oil
• 1 tbsp Butter
• 1 large Onion, chopped
• 1/2 cup Carrots, chopped
• 1/2 cup Celery, chopped
• 8 cloves Garlic, chopped
• 1-2 Chicken Breasts, cut into pieces
• 2 cans Great Northern Beans, rinsed
• 1 can Stewed Tomatoes, chopped
• 4 cups Chicken Stock
• 1 tsp Herb de Provence
• 1/4 cup Heavy Cream or milk
• 1/8 to 1/4 tsp Hickory Liquid Smoke (optional)

Details

Servings 8
Preparation time 15mins
Cooking time 75mins
Adapted from kitchendaily.com

Preparation

Step 1

Chop the onion, carrots, celery and garlic. Chop the chicken into bite sized pieces.

In a dutch oven, add the butter and olive oil and heat over medium heat. Add the chicken and chopped vegetables and saute over medium heat until tender, about 8-10 minutes.

Add the beans, tomatoes, chicken stock, liquid smoke and Herbs de Provence. Stir well and bring to a slow boil. Reduce the heat and simmer for about an hour. Before serving, add the heavy cream and bring back to a slow boil, stirring well.

Ready to serve.

Note: I added hickory liquid smoke for a little smokey flavor.

Note: Fresh grated Parmesan cheese would be very good on top!