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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
This soup combines tender chicken thighs, aromatic ginger, and zesty lemon with hearty cannellini beans for a comforting and flavorful dish. The broth becomes rich and silky as it simmers with carrots, celery, and onion, while the addition of garlic and bay leaves enhances the aroma. A spritz of lemon juice and fresh cilantro garnish bring brightness to every spoonful.
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Season chicken thighs with salt and pepper, brown in olive oil, then remove from pot.
Add carrots, celery, onion, and ginger to the pot, cook for 3-5 minutes, stirring occasionally.
Add garlic and cook for 1 minute until fragrant.
Add bay leaves to the pot.
Return chicken thighs to the pot.
Add chicken bone broth and water, season with salt and pepper to taste.
Cover and cook for 1 hour on low-medium heat until chicken is tender and broth is rich.
Add lemon juice to the pot.
Add cannellini beans and cook for another 15 minutes until beans are heated through.
Garnish with cilantro and a spritz of lemon juice before serving.
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For a deeper flavor, use homemade chicken bone broth instead of store-bought.
You can substitute cannellini beans with other white beans like navy or great northern beans.
Adjust the amount of lemon juice to your taste for more or less tanginess.
Can I use chicken breasts instead of thighs?
Yes, but chicken thighs are recommended for their richer flavor and tenderness.
Can I make this soup ahead of time?
Yes, the flavors will deepen as it sits. Store in the fridge for up to 3 days or freeze for longer storage.
What can I use instead of cilantro for garnish?
You can use parsley or green onion as a substitute for cilantro.
Can I use vegetable broth instead of chicken bone broth?
Yes, but the flavor profile will be slightly different and less rich.
How do I make this soup spicier?
Add a pinch of red pepper flakes or a diced chili when cooking the vegetables.
