Robust Chicken Soup [HMC]

I'm not sure what I should call this dish. It's more than a soup, but not quite a stew. Maybe it's a stoup (you're laughing now, but just wait till "stoup" makes its way into the Oxford English Dictionary--take that, mochaccino). Well, no matter what you call it, I think you'll find yourself singing its praises often, as this is really a hearty, yummy recipe. This is an instance where putting everything into a simmering broth rather than onto a plate lets some culinary alchemy take place. The result is a feast for the mouth and a source of soothing warmth for the body. This is one of my favorite soups to make when I have leftover chicken in the fridge.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

In a bowl, stir together the beans with a spritz of lemon juice and a pinch of salt. Set aside. Heat the olive oil in a soup pot over medium heat, then add the onion, fennel, carrots, celery, and 1/4 teaspoon of salt, and saute until golden, about 15 minutes. Stir in the garlic, sage, and thyme and cook for another minute. Pour in 1/2 cup of the stock to deglaze the pot, stirring to loosen any bits stuck to the pot, and cook until the liquid is reduced by half. Add the remaining 5 1/2 cups of stock, the beans, and the chicken, bring to a boil over medium heat, then lower the heat and simmer until the vegetables are tender and the beans and chicken are heated through, about 8 minutes. Stir in the zest, 1 tablespoon of lemon juice, arugula, parsley, basil, and another 1/4 teaspoon of salt, and serve right away.

Step 2

Spinach or kale cut into bite-size pieces can be substituted for the arugula.

Step 3

Store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 2 months. Calories: 296 per serving.