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Chicken And Roasted Garlic Soup With White Beans Recipe

Chicken and roasted garlic soup with white beans combines tender shredded chicken, creamy beans, and soft golden roasted garlic in a savory broth. The soup simmers in one stockpot and finishes with fresh lemon juice and parsley.
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Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Resting 5 minutes
Total Time 1 hour 40 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

  • 1 garlic large head, top 1/4 inch sliced off
  • 1 tsp olive oil for drizzling over the garlic
  • 1 tbsp olive oil remaining
  • 1 yellow onion medium, diced
  • 2 carrots medium, diced
  • 2 ribs celery diced
  • 1 tsp dried thyme
  • 1 bay leaf
  • 8 cups low-sodium chicken broth
  • 1.5 lb boneless, skinless chicken thighs
  • 1 tsp kosher salt plus more to taste
  • 0.5 tsp black pepper
  • 2 can (15 oz) white beans drained and rinsed
  • 1 tbsp fresh lemon juice
  • 0.25 cup fresh parsley chopped

Equipment

  • 1 6-quart stockpot

Method
 

  1. Heat the oven to 400°F.
  2. Place the garlic head on a piece of foil, drizzle it with 1 teaspoon olive oil, and wrap it tightly.
  3. Roast the garlic for 40–50 minutes, until the cloves are very soft and golden.
  4. Let the roasted garlic cool until safe to handle.
  5. Heat the remaining 1 tablespoon olive oil in a 6-quart stockpot over medium heat, then add the onion, carrots, and celery and cook for 6–8 minutes, stirring occasionally, until softened.
  6. Stir in the thyme, bay leaf, broth, chicken thighs, salt, and pepper, bring to a boil, then cover and simmer gently for 18–25 minutes, until the thickest thigh reaches 165°F.
  7. Transfer the chicken to a plate and remove and discard the bay leaf.
  8. Let the chicken rest for 5 minutes.
  9. Shred the chicken with two forks.
  10. Squeeze the roasted garlic cloves out of their skins into the soup and mash them against the side of the pot.
  11. Stir in the beans and simmer gently for 5 minutes.
  12. Return the shredded chicken to the pot, stir in the lemon juice and parsley, and simmer for 1–2 minutes until the chicken is hot.
  13. Taste the soup and add more salt if needed.

Notes

For the best roasted garlic flavor, mash the soft cloves thoroughly against the side of the pot. Refrigerate leftovers for 3–4 days or freeze them; for a lower-sodium option, choose no-salt-added white beans.