Keep Me Cozy Chicken Soup
Every time I would come down with a cold, my grandmother would run into the kitchen to whip me up a fresh batch of bubbling hot chicken soup. And let me tell you, there is nothing like the warmth of a nice bowl of that steamy chicken soup. Besides the unintentional steam facial that it provides, the flavors of it made all of the agony of being sick go away. This Keep Me Cozy Chicken Soup reminds me so much of that soup that my grandmother used to make. It has spicy hints of warm cinnamon and a nice body from the chunks of chicken and classic mirepoix. I also love the texture of the kidney beans that are added in the end. They give beautiful color and really do make this soup super fulfilling so that it could be eaten as a lunch or even a dinner. Add a nice crusty loaf of bread or even my Garlic Sourdough Crisps, and you’ve got yourself a winner winner Keep Me Cozy Chicken Soup dinner!
1 tablespoon unsalted butter
1 tablespoon extra virgin olive oil
2 cups celery stalks, chopped
2 cups carrots, chopped
1 large onion, diced
4 cloves garlic, minced
4 cups (1 quart) chicken broth
2 large chicken breasts (about 12 oz. total), diced
2 cinnamon sticks
2 bay leaves
1 can (15.25 oz.) kidney beans, drained and rinsed
Salt and pepper, to taste
Parsley leaves, to garnish
- In a large saucepan, heat butter and olive oil together over medium high heat. Add celery, carrots, onion, garlic, and a liberal dash of salt and pepper. Allow the vegetables to sweat for about 14-16 minutes, or until carrots and celery are soft but not brown.
- Add chicken broth, diced chicken breasts, cinnamon sticks, bay leaves and another dash of salt and pepper. Bring to a boil, turn heat down to low, cover and allow to simmer for 20 minutes.
- Uncover and add kidney beans and allow to simmer uncovered for another 5 minutes.
- Remove cinnamon sticks and bay leaves. Top with some parsley leaves as a garnish. Serve with fresh Garlic Sourdough Crisps.