Chicken, Leek and White Bean Stew

Hey everyone! After a crazy few weeks of travel and exploration, I am back with a recipe to kick us right into fall mode! Actually, I made this soup because the combination of traveling, combined with my newest niece visiting and sneezing in my mouth has caused me to come down with a cold myself! Whenever I, or someone close to me, is sick, I make chicken soup. It’s part nostalgia and part science-ish! Lol. But everyone who eats it, not only appreciates it much more than a can of salty, maybe-chicken and soggy noodle soup because the flavor is amazing and the benefits really do aid in the healing of your cold. But the thing that’s perfect about this soup is that you don’t have to be sick to enjoy the flavor and benefits of this soup!

Look at all of that flavor!!! Is your mouth watering yet?

The dish starts out with a mirepoix of leeks, celery, carrots and jalapenos which are cooked down until soft and tender and amped up with minced garlic and ginger. The smell of these veggies cooking is SO captivating and really gets your mouth watering. It’s then enhanced with some savory additions, cumin and tumeric then finished with a splash of sweetness to bring you a stew that’s fully balanced and able to be made vegetarian for those of us in the meat free life. It’s something you can serve for a friendly dinner, make for a sick friend or serve on the side of a soup or salad (my favorite combo!).

Still not convinced this should be your go-to fall & winter stew? Well just check out the benefits of the ingredients:

Ginger – Works to heal sore throats and kill rhinoviruses, which cause colds!
Tumeric – Anti-inflammatory and helps to relieve swelling of the nasal canal.
Salt – helps kill pathogens, is anti-inflammatory and helps to loosen mucus.
Leeks – Good source of Vitamin C which helps to fight colds. Also anti-inflammatory.
Garlic – Natural antibiotic and helps to stop coughing. Can also help with respiratory and help to lower fever! Wow
Carrots – Rich in beta-carotene which helps to strengthen the immune system.

Every flavor in every bite. This one packs a punch!

So yeah, convinced? Lol. This is an amazing recipe that is good for the family, full of nutrients and so easy to make. Did I mention it freezes PERFECTLY and reheats to taste better than ever. It naturally thickens from the beans, keeping it gluten free and has no diary, keeping your passages clear. Ok, enough talking. Make this soup and feel great!!

Don’t forget to tag me in your photos online @lizeeangel or using #lizeeangel. And as always, comment below and please, like, share and follow me on youtube, instagram, twitter, facebook and pinterest!

Yield: 8Author: Monique Manning

Chicken, Leek and White Bean Soup

A warm, deeply flavorful stew that is also an edible defense against cold and flu season. Full of healthful ingredients that are proven to fight against cold viruses and symptoms, this one that no one will be holding their noses to swallow! At just over 300 calories a serving, you can enjoy this stew, and maybe a little dessert too!

prep time: 20 minscook time: 35 minstotal time: 55 mins

ingredients:

1 tbsp olive oil
1 tbsp butter
2 carrots, peeled and diced

2 stalks celery, sliced

1 jalapeno, diced (stems and seeds removed for less heat)
1 large leek, sliced thin
4 cloves garlic, minced
1 tbsp ginger, grated
1 tbsp Badia Sazón achiote seasoning
1/2 tbsp Badia Sazón tropical seasoning
2 tsp black pepper
2 tsp smoked paprika
1 1/2 tsp turmeric
4 cups stock, chicken or vegetable (I use homemade, but if store bought, use unsalted)
2 tbsp Worcestershire sauce
2 tsp agave or honey
2 cans cannellini beans, drained (not rinsed)
1/2 of a cooked chicken, chopped (I use dark meat for more flavor – omit if making vegetarian)
Kosher salt to taste

instructions

1. Heat a dutch oven or large pot over medium-high heat. Add butter and olive oil.

2. Once butter is melted, add in prepared vegetables, except garlic and ginger and cook until all vegetables are softened and carrots begin to soften. About 7 minutes.

3. Add in garlic and ginger and stir until the mixture becomes aromatic. About 4 minutes. Next add in seasonings and cook for 2 minutes to open up the spices.

5. To the pot, add chicken or vegetable stock, Worcestershire sauce and sweetener. Stir to combine and add beans.

6. Bring the mixture to a slow boil and cover. Boil for 10 minutes with a top on to allow the beans to thicken the soup naturally.

7. Add chopped chicken and reduce heat. Simmer on low for an additional 10 mins, covered.

8. Enjoy!

NOTES:

*This stew will taste better the next day, as do most soups, as the flavors meld. Feel free to make ahead if serving to a group.

*Soup freezes very well. I suggest freezing in 1-2 serving size portions for easy reheating and no waste.

*To reheat, either place in microwave safe bowl and reheat on 50% power for 5-7 mins, or until the stew reaches the desired temperature. Alternatively, place in a pot over low heat with a top on to cook gently. Increase heat when it is a liquid to bring to desired temperature.

calories

347

fat (grams)

11.2

net carbs

protein (grams)

25.2

Created using The Recipes Generator