Chimichurri Chicken Soup
INGREDIENTS
For the Chimichurri
- 6 large cloves garlic chopped (about 2 tablespoons)
- 1 1/2 cups packed fresh Italian parsley
- 3/4 cup packed fresh cilantro
- 2 tablespoons chopped fresh oregano
- 1 medium shallot chopped
- 1 medium chopped, seeded red chili pepper
- 3/4 teaspoon kosher salt
- 1/2 - 3/4 cup high-quality olive oil
- 4 tablespoons. freshly squeezed lemon juice (from approximately 2 lemons)
For the Soup
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 large yellow onion diced
- 1 cup celery diced
- 3 large cloves garlic sliced
- 1 jalapeno seeded and diced
- 1 tablespoon cumin
- 2 teaspoons kosher salt
- 1 1/2 teaspoons EACH: black pepper, dried oregano, and Badia's Complete Seasoning
- 2 1/2 pounds boneless chicken breasts
- 2 bay leaves
- 7 cups chicken broth
- 2 (15.5 ounces) white cannellini beans, drained and rinsed
- 1/4 cup chimichurri sauce (above)
INSTRUCTIONS
- For the chimichurri: In a food processor fitted with a metal blade, combine all chimichurri ingredients and pulse until well combined, but still slightly chunky. With a spatula, transfer chimichurri to a bowl and let stand at room temperature while preparing the soup, to let flavors blend. If you don’t have a food processor, mince the garlic, parsley, and cilantro with a sharp knife, then add all ingredients to a mixing bowl. Whisk vigorously until the ingredients are well incorporated.
- For the soup: In a Dutch oven or large pot, heat oil and butter over medium heat. Add onion and celery and sauté until it starts to soften, about 4 minutes. Add jalapeno, garlic, cumin, salt, pepper, oregano, and Badia complete seasoning. Continue to sauté until all vegetables are softened, about 4 to 5 minutes.
- Add chicken breasts, chicken broth, and bay leaves to the pot. Bring to a boil over medium-high heat. Partially cover, reduce heat to low, and simmer gently for 20-25 minutes or until chicken is cooked through. Carefully remove bay leaves and transfer chicken to a cutting board. Let cool slightly and shred into bite-size pieces.
- Add shredded chicken back to the pot with white beans and 1/4 cup chimichurri sauce. Bring to a simmer over medium heat. Taste and adjust with additional salt and black pepper, if needed.
- Serve soup hot with chimichurri on the side, for individuals to swirl in as much as they please. I also like to serve with warm homemade tortillas for dipping. Enjoy!
