Lemon Chicken and White Bean Soup
This has to be one of my favourite soups any time of the year.  The trick is to first produce a good and rich chicken stock.  My method for a great chicken stock is pretty simple.  Cover the bones with cold water and let it slowly come up to a light simmer.  As the water temperature increases, all of the impurities from the bones will rise to the surface of the water.  Using a ladle you will need to “skim” off the foam of fats and proteins that arise from the bones.  If you don’t get rid of the impurities you will end up with a cloudy and “greasy” stock.  I never add the other vegetables until I feel I have adequately skimmed the stock – usually one hour in or so.  I then add my mirepoix of onion, carrot and celery along with some fresh herbs that are needed to round out the flavour of the stock.  In my opinion chicken stock only needs 3 to 4 hours of simmering to become rich and flavourful.  A trick we do at bench kitchen is to always make a new chicken stock with fresh water and some left over chicken stock from the last batch of bones.  We also fortify our stock using chicken drumsticks. To fortify the stock we remove all of the bones and vegetable from that have been simmering for the last couple hours and poach the drumsticks in that broth.  You have just added raw chicken to the stock so you will need to skim all the new impurities that come with the newly added drums.  It is a little more work but you have now made a doubly strong, rich stock.  Do not over cook the drumsticks.  Remove the the drums, let them cool and using your fingers remove the meat that can be used in soups or make a lovely chicken salad.

Lemon Chicken and White Bean Soup

Bright and filling broth-based soup
Prep Time 45 mins
Cook Time 30 mins
Course Soup

Ingredients
  

  • 8 g Sunflower Oil
  • 125 g Onions Diced
  • 250 g Celery Diced
  • 125 g Carrot Diced
  • 8 g Garlic
  • 500 g Chicken Picked meat from thighs or drumsticks
  • 2000 g Chicken Stock
  • 62 g Lemon Juice
  • 1 g Lemon Zest
  • 10 g Sea Salt
  • 210 g White Beans Canned or cooked according to package

Instructions
 

  • Sautee onions, garlic, celery and carrots until soft in large pot
  • Add chicken stock; bring to a boil
  • Remove from heat; while cooling, add chicken, lemon juice, lemon zest and white beans. Combine well.
Keyword Chicken, Chicken Stock, Soup, White Bean
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