This lemon white bean chicken soup recipe is absolutely the only chicken soup recipe you need. It has all my favorite things!
olive oil, chicken wings, onion, carrots, celery, chicken breast, (to poach and shred for the soup), peppercorns, salt, water, butter, mirepoix, oregano, dill, parsley, white beans, lemon, parmesan
Make your chicken broth. Begin by making your chicken broth (you can also use store bought chicken stock if you prefer and skip this step).
With a drizzle of olive oil in a stock pot on your stovetop, add in your chicken wings. Do a light sear on all sides. Next, add your onion, carrots, garlic, celery, salt, chicken breast, water and peppercorns, mix well. Bring the stock to a boil then simmer.
Strain your broth, discarding all the vegetables and reserve the liquid for your soup.
In a dutch oven, or the same pot as the broth, heat olive oil and butter until melted. Toss in your celery, carrots and onions. Stir for 5 minutes on medium heat.
Next add in your flour and sweat out your vegetables for another 10 minutes, and until the flour has dissolved in. Add in your broth and simmer.
Add in your chicken and white beans. Once your vegetables are soft, add in your poached shredded chicken and rinsed beans. Warm through.
Finishing touches and serve. Turn off the heat, add in fresh lemon juice and fresh herbs, we are using fresh dill and parsley. Finish with shredded parmesan, also optional. Serve immediately.