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Chicken Soup with Provençal Herbs

Source: © EatingWell Magazine
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Active Time:  20 Minutes
Total Time:  8 Hours 30 Minutes
  6 servings, a generous 1 cup each
Using dried beans instead of canned in this flavorful chicken soup results in a thicker soup with more complex flavor. Make it a meal: Serve alongside Leek & Gruyere Quiche with Cherry Clafoutis for dessert.
1 cup  dried cannellini beans
1 teaspoon   extra-virgin olive oil
2   leeks, trimmed, washed and chopped
2   carrots, peeled and diced
1 clove   garlic, finely chopped
6   plum tomatoes, seeded and chopped, or one 14-ounce can plum tomatoes, drained, seeded and coarsely chopped
6   new potatoes, peeled and diced
8  cups Homemade chicken Broth (see recipe link above)
3/4 cup  dry white wine
1 sprig   fresh thyme or 1 teaspoon dried thyme
1 sprig   fresh rosemary or 1 teaspoon dried rosemary
1   bay leaf
Other necessary recipes:
Homemade Chicken Broth
Chicken Soup with Provençal Herbs Recipe at
Rinse beans and pick over, cover with water and set aside to soak for 8 hours or overnight.

Heat oil in a large pot over medium-low heat. Add leeks, carrots and garlic; cook until softened, about 5 minutes. Stir in tomatoes and cook for 5 minutes. Add potatoes and cook for 5 minutes. Add broth, wine , thyme, rosemary and bay leaf; bring to a boil. Drain the beans and add to the pot; cook until the beans are soft, about 2 hours. Remove the bay leaf and herb sprigs before serving.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
Part of These Recipe Collections Find Similar Recipes »
 A World of Chicken Soup
Nutrition Facts per Serving
Yield:   6 servings, a generous 1 cup each
Calories: 166
Fat. Total: 2g
Protein: 9g
Carbohydrates, Total: 23g
Fat, Saturated: 1g
Fiber: 5g
Cholesterol: 7mg
Sodium: 405mg
% Cal. from Fat: 11%
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