Chicken Mushroom Soup with Leeks

1 roast chicken, remove meat from the bones, cut into bite-sized pieces
1 large leek, trimmed and chopped
3 cloves garlic, peeled and minced
1 1/2 lb mixed fresh mushrooms, coarsely chopped
5 celery stalks, chopped
1 red onion, finely chopped
1 bunch small carrots, peeled and chopped
16 oz Cannellini beans
2 quarts chicken broth
3 tbsp butter
salt and pepper to taste

Adapted from

Soak cannellini beans in water overnight and drain before boiling.

Boil beans in fresh water for 20 to 30 minutes, drain and set aside.

While beans are boiling, saute chopped vegetables in 3 tbsp of butter until soft and set aside.

Combine 2 quarts of chicken broth, beans and vegetables and bring to a boil.

Pulse 4 cups of the soup (before the meat is added) until blended using a stick (immersion) blender and add back to the pot. Blend fewer cups of soup if you want it to be less thick.

CAUTION: In an ordinary blender, steam will create a lot of pressure to push lid off of the blender if you don't let the 4 cups of soup completely cool first. If you have an immersion (aka stick) blender, it is much safer.

Add meat to the pot and heat for a few minutes.

Salt and pepper to taste.
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