Prep 10 minutes
Cooking time 40 minutes
From the Barnyard:
1lb chicken thighs
From the Garden:
2 medium white or yellow onions, diced
1/2 bunch celery, chopped
3 whole carrots, peeled and chopped
3 cloves fresh garlic, minced or pressed
2 cups spinach leaves, chopped
1 sprig fresh thyme
From the Pantry:
3 small cans white beans, rinsed
3 cups chicken stock
2 tbsp. olive oil
salt and pepper to taste
Heat olive oil in dutch oven. Salt and pepper chicken and then brown thighs until golden, remove and set aside. Saute onions until transparent, then add celery and carrots to make the mirepoix. Add garlic and thyme. Cook until tender, about 5 more minutes. Add chicken stock and spinach leaves, stir and cover, cooking on low heat for ten additional minutes.
Lower heat and move 1-1/2 cups of soup from dutch oven to a blender or food processor. Add one can of beans and puree. Return to pot. The beans will help thicken the soup.
Return browned chicken to soup and poach, covered, for ten minutes. Remove and set aside to cool. Add two additional cans of beans to soup and cook ten minutes. Shred chicken into small pieces with fingers, removing skin and bones if used, and return to soup off-heat and serve.
Use leftover greens to create a spinach salad with blackberries, crumbled goat cheese and sliced white onions soaked in cider vinegar to remove the bite and add a crisp, sweet flavor.
|Spinach saldad on iitala teema mix-n-match dinnerware|