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Chimichurri Chicken Soup

Chimichurri Chicken Soup
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This herby chimichurri chicken soup with creamy white beans is a hearty, comforting dinner packed with the bright flavors of fresh herbs and tender chicken.

Ingredients

Scale

For the chimichurri:

  • 4 large cloves garlic, chopped
  • 3 cups lightly packed fresh Italian parsley
  • 1 cup lightly packed fresh cilantro
  • 1/2 medium shallot, chopped
  • 2 tablespoons dried oregano
  • 1 tablespoon finely chopped red chili pepper
  • 1 tablespoon paprika
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon hot pepper flakes
  • 1/3 cup olive oil
  • 1/4 cup freshly squeezed lemon juice

For the soup:

  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1 large yellow onion, finely chopped
  • 1 1/2 cups fresh celery, sliced
  • 2 large cloves garlic, minced
  • 2 teaspoons kosher salt, plus more to taste
  • 2 (1.75-pound) packages boneless skinless chicken thighs
  • 8 cups low-sodium chicken stock
  • 1/4 cup white wine vinegar
  • 1 bay leaf
  • 1 tablespoon ground cumin
  • 1 (15 to 16-ounce) can white beans, rinsed and drained
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon black pepper
  • 1/4 cup chopped fresh cilantro
  • 2 green onions, sliced

Instructions

1. Combine all chimichurri ingredients in a food processor and blend into a smooth paste. Transfer to a bowl and let stand at room temperature while preparing the soup.

2. Heat olive oil and butter in a large pot over medium heat. Add onion and cook about 4 minutes until beginning to soften.

3. Add celery, garlic, and kosher salt. Cook another 4 to 5 minutes until vegetables are tender.

4. Add whole chicken thighs, chicken stock, white wine vinegar, bay leaf, and cumin. Bring to a boil over medium-high heat.

5. Reduce heat to low, partially cover, and simmer gently for 20 to 25 minutes until chicken is cooked through.

6. Transfer chicken to a plate and shred into bite-sized pieces with two forks. Skim any foam from the soup if needed.

7. Return shredded chicken to the pot along with white beans, thyme, and black pepper. Simmer until heated through.

8. Taste and adjust seasoning with additional salt and pepper if desired. Remove and discard the bay leaf.

9. Serve hot with chimichurri on the side for swirling into the soup. Garnish with chopped cilantro and sliced green onions.

Notes

Allow the chimichurri to rest while the soup cooks for the best flavor.

Serve extra chimichurri at the table so everyone can add as much as they like.

Nutrition values are approximate and may vary depending on ingredients used.

Nutrition

Find it online: https://paulakitchen.com/chimichurri-chicken-soup/