It's the time of year to wrap up in a blankie in front of a fire and eat soup. I've had this "Chicken and White Bean Soup" recipe for years, but I have no idea where I got it. It's a favorite in the Pickett household. Here's what you'll need:
1 quart of chicken broth
2 cans of Great Northern White Beans
3 cups of shredded chicken. (We use roasted chicken from our grocery store.)
2 teaspoons of coriander
Opt. 1 small can of mild green chilis
*Top with a dollop of sour cream or plain greek yogurt and/or parmesan cheese
To make this soup I start with a roux. Go to the blog post "Ritzy Cream Corn" to learn how to make a roux. Once you have mixed half the broth and the roux together and smushed any lumps, transfer the liquid to a pot. Next stir in the rest of the broth, 2 cans of white beans (drained), 3 cups of shredded chicken and the coriander. Sometimes I also add a small can of green chilis, but that isn't necessary.
Looking Back
This tortellini soup has been one of the most popular of all the Pickett's Pearls recipes, and it is super, super easy to make. It is will be perfect to serve on Super Bowl Sunday or any other cold winter night.
Stinky Sponge Update
Who isn't grossed out by the icky smell of a used sponge? Last year Pickett's Pearls discovered that the solution to the stink was washing our sponges with dishwashing liquid! Then tragically (at least around the Pickett household) our sponges started stinking again. I thought, "Oh no, I have misled Pickett's Pearls readers!" I went into action and did some more experiments and figured it out! The problem was I had switched to using Dawn instead of Lemon Ajax (even the name Dawn sounds wimpy compared to the tough sound of Ajax! Actually it turns out that the big factor is the lemon.) Anyway now that I have switched back to Lemon Ajax, all is well in the stinky sponge department. Whew!