Everyday Meals

Chicken Soup With Provençal Herbs

READY IN: 11hrs 5mins


  • Homemade Chicken Broth
  • 3lbschicken (or use parts, such as wings and backs)
  • 4stalkscelery, trimmed and cut into 2-inch pieces(with leaves)
  • 4mediumcarrots, peeled and cut into 2-inch pieces
  • 1mediumonion, peeled and quartered
  • 6garlic cloves, peeled
  • 1small bunch fresh parsley, washed
  • 6sprigs or 1 teaspoondried thyme
  • 1teaspoonkosher salt (to taste)
  • 4quartscold water
  • Chicken Soup
  • 1cupdried cannellini beans
  • 2leeks, trimmed, washed and chopped
  • 2carrots, peeled and diced
  • 1garlic clove, finely chopped
  • 6plum tomatoes, seeded and chopped(or one 14-ounce can plum tomatoes, drained, seeded and coarsely chopped)
  • 6new potatoes, peeled and diced
  • 8cupshomemade chicken broth
  • 34 cupdry white wine
  • 1sprig or 1 teaspoondried thyme
  • 1sprigfresh rosemary or 1 teaspoondried rosemary
  • 1bay leaf

    Serving Size: 1 (1458) g

    Servings Per Recipe:6

    Calories: 867.9

    Calories from Fat 330 g 38 %

    Total Fat 36.8 g 56 %

    Saturated Fat 10.4 g 52 %

    Cholesterol 171.8 mg 57 %

    Sodium 1701.4 mg 70 %

    Total Carbohydrate66.2 g 22 %

    Dietary Fiber 15.2 g 60 %

    Sugars 9.9 g 39 %

    Protein 62.5 g 124 %


  • To make broth:Combine chicken, celery, carrots, onion, garlic, parsley, thyme, salt and water in a large stockpot and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer, partially covered, until the chicken is falling apart, about 2 hours. Skim the foam from the surface as it builds up.
  • Strain the broth through a large sieve or colander into a large bowl. Use a wooden spoon to press on the solids to extract as much of the broth as possible. Divide the broth among several shallow containers so it will cool quickly. Cover loosely and refrigerate overnight. Use a spoon to remove the fat that congeals on the surface.
  • To make soup:Rinse beans and pick over, cover with water and set aside to soak for 8 hours or overnight.
  • Heat oil in a large pot over medium-low heat. Add leeks, carrots and garlic; cook until softened, about 5 minutes. Stir in tomatoes and cook for 5 minutes. Add potatoes and cook for 5 minutes. Add broth, wine , thyme, rosemary and bay leaf; bring to a boil. Drain the beans and add to the pot; cook until the beans are soft, about 2 hours. Remove the bay leaf and herb sprigs before serving.
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