Creamy Chicken Soup
https://ift.tt/33fDWWE This easy Creamy Chicken Noodle Soup skips the roux, cuts the cream, and gets a healthy protein and vitamin boost with the help of puréed cannellini beans. All of the flavor and creaminess, with none of the guilt! Photography Credit: Alison Bickel When the winds outside are barreling down from the north, and snow has covered every speck of green as far as the eye can see, I crave this soup. HEALTHIER CREAMY CHICKEN SOUPIn most cases, the base is heavy cream, a roux made of fat and flour, or both. I love a good stick-to-your ribs soup as much as the next person, but for this Creamy Chicken Noodle Soup, I wanted to lighten it up a bit and increase the protein, without adding loads of heavy cream or making a roux. To do that, I pureed a couple cans of cannellini beans. It gives the soup a creamy texture, without the extra step of cooking a roux or the heavy caloric load of heavy whipping cream. I do finish the soup with a little cream to add a velvety texture that only cream can provide, but you can leave that out if you’re dairy-free or just want to skip it. WHAT’S THE SCOOP ON CANNELLINI BEANS?Beans are a great source of plant-based protein. One can of cannellini beans contains 28 grams of protein and 28 grams of dietary fiber. That’s the same amount of protein as one skinless chicken thigh! Regardless of the nutritional value of beans, I eat them because they are affordable, and they taste good. For this soup, they add just the body I wanted. The texture isn’t exactly that of soup made with cream, which is why I add a little at the end, but honestly, you don’t miss it. WHAT DOES APPLE CIDER VINEGAR DO?I like to finish most of my soups with some kind of acid—usually vinegar, lime juice, or lemon juice. In this case, I use apple cider vinegar. Acid in soup brightens the other flavors similar to the role salt plays on flavor. All the flavors of pepper, bay, garlic, and chicken are there; vinegar just helps you notice them more. STORING AND FREEZING CREAMY CHICKEN NOODLE SOUP
This soup will keep in the fridge for about five days. Just reheat it on the stovetop or in the microwave. The soup will thicken as it sits, because the noodles will continue to absorb some of the liquid. You can freeze this soup for up to three months. I like to freeze it in individual containers and reheat it for my lunches. Just make sure you leave about half an inch of headspace for the soup to expand once frozen. LOOKING FOR MORE CHICKEN SOUP IDEAS?Creamy Chicken Soup RecipeIngredients
Method1 Sauté the vegetables: Heat olive oil in a stock pot or Dutch oven set over medium heat. Add the vegetables, garlic, salt, pepper, thyme, and bay leaf. Stir only 2 or 3 times, then let it sit for 10 minutes, stir the veggies every 1 to 2 minutes for the next 6 minutes until you notice some color developing on the vegetables. You want them to brown a bit, but not too much. 2 Add the stock and cook the chicken: Add the chicken stock, scraping any fond that has developed on the bottom of the pan. Bring to boil, then reduce the heat to medium to a simmer. If the thighs have skin, remove it and trim them of any excess fat. Add the thighs to the simmering stock and let it cook uncovered for 20 minutes. If any foam forms on the surface, just skim it off. 3 Cool the chicken and cook the noodles: Check the chicken for doneness (160°F). If it isn’t cooked through, cook for an additional 5 minutes. Use tongs to remove the thighs from the soup, and transfer to a cutting board to cool. Bring the stock up to a boil, add the noodles and cook for 8 minutes or until al dente. Reduce the heat to medium low. Remove the meat from the bones. 4 Make the bean puree: In a medium sized bowl, add the drained beans, 1/2 cup water, and apple cider vinegar. Puree using an immersion blender (or you can do this in a food processor or countertop blender). 5 Finish and serve: Add the meat back to the pot to reheat. Stir in the bean puree, along with 1/2 cup heavy cream and chopped parsley. Taste and add additional salt or vinegar to suit your fancy. Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. Thank you! Products We LoveThis post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy. Summer Miller Summer Miller is the Senior Editor for Simply Recipes based in Nebraska. Her work has appeared in Bon Appetit, Eating Well, Grit, SAVEUR, and Every Day with Rachael Ray, among others. Her first book is New Prairie Kitchen (Agate Publishing, 2015). Recipes via Simply Recipes https://ift.tt/2F9fkDA November 23, 2019 at 09:09AM #recipies
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The Flat Belly FixThis is the only 21-day rapid weight loss system that allows you to easily lose an average of 1 lb a day for 21 days without feeling hungry or deprived. The unique and brand new techniques used in this System are proven SAFE. And they do not cause the rebound weight gain common to all the other rapid weight loss systems that are not backed by the latest science. The Flat Belly Fix System takes advantage of a recent scientific discovery that proves the effective weight loss power of an ancient spice. Combined with other cutting-edge ingredients in the patent-pending Flat Belly Fix Tea™ — that you can make right in your own kitchen in minutes — this System is the quickest, easiest and most enjoyable way to quickly get the body you desire and deserve. Click HereCategories
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