I love this time of the year and it is probably the reason why I love living in Canada. The fall colours begin to mellow us from the feverish pace we keep all summer long out doors and we begin to do more activities in doors at work, at home or at various afterschool activities we have planned with our children.
This recipe is one that I make very often for home because it is easy to make, it stores well for a few days in the refrigerator. Make it Sundays and have it during the week for lunch or dinner. Great with crusty bread rolls and olive oil served on the side.
Add what ever vegetables that you like to change it up but the beans and the chicken in the soup will give you all that you need without the heavy feeling. Here it is:
Light Hearted Bean and Chicken Soup
Makes 4 servings.
Prep time: 10 minutes.
Total time: 20 minutes.
2 chicken breasts, boneless and skinless
1 tbsp (15 mL) olive oil
1 onion, chopped
2 celery stalks, sliced
2 carrots peeled and sliced
3 cloves garlic minced
1 can (540 mL) Compliments Six Bean Blend [1], drained and rinsed
2 tbsp (30 mL) flour
1 box (900 mL) Compliments Chicken Broth - 30% Less Sodium [2]
2 tsp (15 ml) chopped tarragon
1 tsp (5 mL) chopped thyme
Salt and pepper to taste
Slice chicken breasts into bite-size pieces. Heat olive oil in a medium saucepan over medium high heat. Sauté chicken with chopped onion, sliced celery, sliced carrot and minced garlic for about 10 minutes, or until cooked through. Rinse mixed beans and drain, add to the saucepan. Stir in 2 tbsp (30 mL) of flour, mix well into the vegetable and chicken mixture. Cook for a few minutes while stirring. Stir in chicken broth slowly; bring up to boil and reduce heat to medium and simmer until chicken is cooked through and soup has slightly thickened, about 20 minutes. Season to taste and add fresh herbs before serving.
I hope you enjoy the fall colours. To me it is at this time of year that renews my love of slow cooked but also a little heartier fare. I hope you enjoy the recipe!
Yours in food,
Chef James