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Cider Chicken and White Bean Soup | Dishing Out Health

Cider Chicken and White Bean Soup

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Here we are the first week of December and the temperature is finally starting to drop in Florida. Let me tell you how refreshing it is to walk outside and be hit in the face with some cool air, as opposed to humidity. I don’t want to jinx it, but I’m pretty sure soup season is here to stay.. at least for a couple of months ;).

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This soup is so hearty and flavorful. There is just something about a boatload of healthy ingredients all simmering in one pot that ignites a little fire inside me.

Usually broth-based soups don’t thrill me, as I’m partial to creamy or stew-like soups. However I have to say this one may have changed my outlook. Savory with a hint of sweetness and bursting with so many signature flavors of this time of year.

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This soup is composed of a hearty mix of veggies, apple, lean ground chicken, fresh herbs and spices all simmering in a mix of chicken stock and apple cider. It’s perfect for chilly evenings or if you’re feeling under the weather. In fact, I’d advise to make this soup before you even have the chance to start feeling under the weather, as it is packed with vitamins, minerals and antioxidants. Suitable for gluten-free eaters, too!

Did I mention how easy it is to prepare, too? Start by heating 1-2 tbsp of extra virgin olive oil in a shallow stock-pot or sauce-pan over medium heat. Chop up your onion, apple, mushrooms and scallions and add to the heated pot. Saute for 5-7 minutes until onions become translucent. Add the minced garlic and cook for 30 seconds.

Add the ground chicken, cumin, nutmeg and fresh thyme . Cook, stirring frequently, until the chicken is cooked through, about 7-8 minutes. Stir the flour into the chicken mixture. You’ll notice the ingredients start to clump together.

Add the beans, chicken stock and apple cider. Bring the mixture to a simmer, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon. Add in one bay leaf for good luck and simmer the soup (slightly covered) for about 1 hour until the liquid has slightly reduced. As with any soup, it tastes even better once all the flavors have married.

IMG_1571 Best eaten in sweatpants curled up on the couch ;). Enjoy!

Cider Chicken and White Bean Soup

Makes 8 servings prepared; Serving size: 1 cup

Ingredients

  • 1 lb ground chicken (could substitute for ground turkey breast)
  • 1/2 large white onion, chopped
  • 1 small apple or 1/2 large apple, chopped
  • 1 cup Crimini mushrooms, chopped
  • 1/3 cup scallions, chopped
  • 1 clove garlic, minced
  • 1 tbsp fresh thyme (5-6 sprigs)
  • 1 16 oz can black eyed peas, drained and rinsed
  • 1 16 oz can Great Northern beans, drained and rinsed
  • 1 tbsp cumin
  • 1/2 tsp nutmeg
  • 2 tbsp all-purpose flour; Bob’s Red Mill GF Flour if making gluten-free
  • 2 tbsp extra virgin olive oil
  • 3 cups reduced sodium chicken stock
  • 1 cup 100% pure apple cider
  • 1 bay leaf (optional)
  • Dash of Kosher salt and pepper to taste

Directions

  1. Heat 1-2 tbsp of extra virgin olive oil in a shallow stock-pot or sauce-pan over medium heat
  2. Chop your onion, apple, mushrooms and scallions and add to the heated pot. Saute for 5-7 minutes until onions become translucent. Add the garlic and cook for 30 seconds.
  3. Add the ground chicken, cumin, nutmeg and fresh thyme . Cook, stirring frequently, until the chicken is cooked through, about 7-8 minutes. Stir the flour into the chicken mixture. You’ll notice the ingredients start to clump together.
  4. Add the beans, chicken stock and apple cider. Bring the mixture to a simmer, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon. Add in one bay leaf and simmer the soup (slightly covered) for about 1 hour until the liquid has slightly reduced.

Nutrition facts per serving (1 cup)

Calories: 250; Total Fat: 9 gm: Saturated Fat: 2 gm: Cholesterol: 49 mg: Sodium: 300 mg; Carbohydrates: 28 gm; Sugar: 9 gm; Protein: 18 gm

 

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