Tomato chicken and White Bean Soup

Tomato chicken and White Bean Soup - Easy Meals with Video Recipes by Chef Joel Mielle - RECIPE30

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Creamy, Rich, and Packed with Flavour

Creamy Tomato, Chicken, and White Bean Soup with Grilled Cheese Croutons. Who doesn’t like a comforting soup on a cold Winter’s day! This hearty soup blends the deep, homemade flavours of chicken stock with ripe tomatoes, creamy white beans, and tender chicken pieces, creating a hearty and satisfying dish.

For freshness use either basil or tarragon, both work well but don’t use both. Grilled cheese croutons add a playful crunch, making this a wholesome and indulgent meal.

Perfect for cosy dinners or a hearty lunch, this recipe is as nourishing as it is delicious.

Ingredients

1 whole chicken
1 bay leaf
2 tbsp olive oil
1 large onion, finely chopped
4-5 garlic cloves, minced
14oz - 400g canned tomatoes
14oz - 400g cooked white beans, keep liquid
7 cups - 1650ml water (for stock)
Half the flesh from cooked chicken carcass, shredded
1 tsp dried thyme
½ tsp chili flakes (optional)
Handful of fresh basil or tarragon, chopped (to finish)
Salt and pepper to taste
2 slices sourdough bread
1 cup - 100g Cheddar (Tasty) cheese, grated
1 tbsp butter

Steps

Step 1
Prepare the Chicken Stock. In a large pot, poach the whole chicken in 7 cups of water with one bay leaf over medium heat for 1 to 1.5 hours. (You can throw in any onion trimmings). Skim any foam or impurities that rise to the surface. Remove chicken, leave to cool, peel skin and shred the meat.
Step 2

In a large frying pan over medium heat, heat olive oil. Add the onion and thyme, chili flakes. Sauté until soft and translucent. Stir in the garlic and cook for another one minute. Add the canned tomatoes, white beans, season with salt and pepper. Bring the mixture to a simmer and cook gently for 10 minutes.
Step 3

Pour in the strained chicken cooking water or stock.

Use a stick blender to blend the soup until smooth, leaving some texture if desired. Simmer gently for 15 more minutes.
Step 4

Add the shredded chicken. Adjust seasoning if needed.
Step 5

Butter the sourdough bread slices on the outside, sprinkle with grated cheese on the inside (You can butter inside too).

In a cold frying pan over low heat, place and toast the sandwiches until golden and crispy on both sides. Cut the grilled cheese sandwiches into bite-sized croutons or wedges depending on preference.
Step 6

Stir in the chopped fresh basil or tarragon into the soup just before serving for a burst of fresh flavour.
Step 7

Ladle the hot soup into bowls and top with grilled cheese croutons and basil leaves. Enjoy your rich, creamy, and hearty bowl of tomato, chicken, and white bean soup!

Little Tips

Use high-quality canned tomatoes for a richer, deeper flavour.

Grill the cheese sandwiches until dark golden and crispy before cutting them into croutons for the best texture.

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