Rich 3 bean soup and tender shredded chicken simmered in chicken bone broth,  onions, carrots, celery and garlic. 

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3 Beans

When making a bean soup, you can use any combination of beans that you have on hand or prefer, whether it’s one, three, or five different types. Some bean combinations work better together than others. For example, large white beans, butter beans, and pintos pair well together, as do darker beans like black, red, or navy. Black-eyed peas have a distinct flavor, so they can sometimes dominate the soup. Ultimately, the best combination of beans is up to your personal preference.

Chicken Stock

Chicken broth is a flavorful liquid made by simmering chicken bones, vegetables, and herbs in water. I prefer to make stock from chicken feet, bones and marrow. It is a versatile ingredient that can be used in a variety of dishes, such as soups, stews, and sauces.  Fresh Chicken broth is a great way to add collagen to your diet.

Bone-In Chicken

Bone-in chicken is a great choice for making chicken broth. The bones add flavor and nutrients to the broth. When choosing bone-in chicken, look for pieces that are meaty and have a good amount of marrow. Chicken without skin is a great option for stews and soup since the skin doesn’t do well in the beans.

Cooking Chicken Broth

To make chicken broth, simply combine the chicken bones, vegetables, and herbs in a large pot of water. Bring the mixture to a boil, then reduce the heat and simmer for at least 8 hours. The longer you simmer the broth, the more flavorful it will be. Or use your proffered brand.

Carrots

Carrots are a root vegetable that is typically orange in color, although they can also be found in purple, yellow, and white varieties. They are a good source of beta-carotene, which is converted to vitamin A in the body. 

Celery

Celery is a green vegetable that is often used as a natural thickener in the soup. The celery pieces add a nice crunch to the smooth velvety nature of the beans.

Onions & Garlic

Onions are a bulb vegetable that is typically used not only for the flavors it releases into the beans but when the onions cook it deepens the color of the broth. Garlic add a pungent earthiness to the soup that works well the other herbs, chicken and beans.

TIPS & TRICKS FOR THE BEST SHREDDED CHICKEN & THREE BEAN SOUP

Tips for Making the Best Chicken Broth

• Use a variety of bones, such as chicken backs, necks, and wings. Don’t forget the less desirable fatty parts like the skin, feet and spin. 
• Add plenty of vegetables to the broth, such as carrots, celery, and onions.
• Use fresh herbs, such as thyme, rosemary, and sage.
• Simmer the broth for at least 4 hours, but longer is even better.
• Strain the broth through a fine-mesh sieve to remove any impurities.
• Store the broth in the refrigerator for up to 7 days or in the freezer for up to 3 months.

Straining Chicken Broth

Once the broth is finished simmering, strain it through a fine-mesh sieve to remove the bones, vegetables, and herbs. Make sure u mash the vegetables and bones to really extract all the nutrients and marrow. You can then store the broth in the refrigerator for up to 7 days or in the freezer for up to 3 months.

Soaking the Beans

Before cooking, dried beans should be soaked overnight in cold water. This helps to soften the beans and reduce cooking time. To soak the beans, rinse them under cold water and then place them in a large bowl or pot. Cover the beans with cold water and let them soak for at least 8 hours, or overnight.

The Best Protein for Bean Soup

The best protein for bean soup is a matter of personal preference. Some people prefer to use meat, such as ham, beef, chicken. even shrimp, while others prefer to use plant-based proteins, such as tofu or tempeh. If you are using meat, be sure to brown it well before adding it to the soup. This will help to develop the flavor of the soup. If you are using plant-based proteins, you can add them directly to the soup.

Serving the Soup

Bean soup is a hearty and filling meal that can be served for lunch or dinner. It can be served with a variety of sides, such as bread, crackers, or salad.

Storing Homemade Soup

Homemade bean soup can be stored in the refrigerator for up to 5 days. It can also be frozen for up to 3 months. To freeze the soup, let it cool completely and then transfer it to an airtight container. When you are ready to eat the soup, thaw it overnight in the refrigerator or defrost it on the stove.

EQUIPMENT NEEDED TO MAKE THIS RECIPE

Stock Pot

Cutting board

Chef Knife

Ladel

SIMILAR INGREDIENTS TO

Spicy Red Bean Beef Chili

Black Beans + Chorizo & Sausage

Ham, White Bean & Chard Soup

ENJOY THIS RECIPE WITH

LEMON SUNFLOWER DRESSING

ROASTED CHICKEN SANDWICH + BASIL MAYO

SPICED APPLESAUCE CAKE

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