Chicken Soup Without Noodles

Chicken soup in bowl with slice of lemon in it.

The secret to the best chicken soup without noodles is an herbaceous both and white beans that act like little nourishing gnocchis.

Course Dinner, Lunch, Soup

Cuisine American

Prep Time 10

Cook Time 1

Total Time 1 10

Servings servings

Calories 521kcal

Author Rachael

Equipment

deep large pot I use a 7 quart dutch oven
cutting board
knife
measuring cups and spoons or kitchen scale

Ingredients

1 tablespoon olive oil
1 small yellow onion cubed, 2 cups
3 large carrots thinly sliced, 2 cups
3 stalks celery thinly sliced, 2 cups
4 cloves garlic minced
3 sprigs fresh thyme 1 sprig = 3 inch piece with a few branches
3 sprigs fresh rosemary 1 sprig = 3 inch piece
3 sprigs fresh oregano 1 sprig = 3 inch piece with a few branches
2 leafs bay leaves optional
2 teaspoon sea salt fine
¼ teaspoon red pepper flakes optional
½ cup white wine Riesling (preferred), Pinot Grigio, Sauvignon Blanc or unoaked Chardonnay
2 breasts chicken raw
1 tablespoon tomato paste
32 ounces chicken stock or broth
1.5 cups water
½ teaspoon ground black pepper
1 large sweet potato cubed
3 cans white beans (great northern or cannellini) 3 cans = 4.5 cups cooked beans
1 lemon cut into wedges for serving

US Customary - Metric

Instructions

Prepare vegetables: Remove garlic skin and finely mince. Remove skin and dice the onion. Thinly slice the celery and carrots (no need to peel the carrots).
Sautè: Heat olive oil on medium heat and sauté onion and garlic with a pinch of salt for 5 minutes or until onions start to become translucent. Stir every minute or so to prevent burning. Add thinly sliced carrots and celery. Add rosemary, thyme, oregano, bay leaves (optional), salt and red pepper flakes (optional) and sauté for 3 more minutes.
Simmer wine: Add the wine and let it come to a boil on medium-high heat. Once it comes to a boil lower to a simmer and cook for 3 minutes.
Add chicken and soup base: Add raw chicken breasts, chicken broth, tomato paste, water and crushed black pepper to the pot. Bring to a boil then lower to a simmer and cover for 25 minutes. Meanwhile, cube and peel the sweet potato. Rinse and drain the beans.
Add sweet potato: Add cubed sweet potatoes, bring to a boil then cover and simmer on low for another 15 minutes or until the sweet potatoes are tender. Turn off heat. *Pro tip: if you want a creamier soup cook the sweet potato in large chunks, remove once cooked and blend before adding back into soup - totally optional.
Shred chicken: Carefully remove the chicken breasts and shred with two forks. The chicken should shred easily. If it doesn't continue cooking at 10 minute increments until it shreds. Remove any visible thyme, rosemary and oregano branches as well as the bay leaves.
Add beans: Add beans and more salt to taste. The flavor will continue to deepen the longer the chicken soup sits.
Serve: Serve with lemon wedges. Adding a small squeeze of lemon juice right before eating will brighten and balance the salty and rich flavors. Be sure not to add it to the pot, we don't want to heat the citrus or let it sit because it can become bitter.

Video

Notes

Wrap your herbs with butchers twine for easier stem removal!
Using dried beans instead of canned? 3 cans = 4.5 cups cooked beans. 1 cup dried beans = 3 cups cooked beans. Here are some tips on how to cook your own beans.
Need to use dried herbs instead of fresh? Use this conversion: 1 fresh sprig = ½ teaspoon dried herbs.
Storage: Store in an airtight container in the fridge for 3-4 days or in the freezer for up to 3 months,

Nutrition