This week Henry battled his first ear infection. Since he was not feeling well, I wanted to make him some comfort food. This soup with roasted chicken was the perfect meal for a rainy fall day at home. Henry’s favorite part was eating “soup toast”, aka toasted bread dipped in the soup broth.
|This recipe is Henry-approved.|
I don’t usually use canned ingredients, but canned beans are much faster to cook than dried beans. Plus, canned tomatoes will generally give you a better flavor than a winter tomato.
4 slices bacon
4 bone-in chicken thighs (about 1.5 pounds)
2-3 large carrots
4 large white mushrooms (about 1 cup)
½ medium onion (about 1 cup)
1 clove garlic
1 teaspoon dried thyme
½ teaspoon celery salt
¼ teaspoon black pepper
2 15-oz cans white beans (Cannellini, Great Northern or Navy beans)
1 15-oz can diced tomatoes
|Feel Better White Bean Soup with Chicken hot out of the oven.|
Preheat oven to 350 degrees.
Scrub carrots and cut into 2-inch sticks. Slice mushrooms into thin strips. Cut onion into thin strips. Mince or press garlic clove. Use kitchen scissors to cut bacon into 1-inch pieces.
In large skillet, cook bacon over medium-high heat until crisp. Remove bacon from the skillet and drain on paper towels. Reserve 1 tablespoon drippings in the skillet.
Place chicken thighs in the skillet. Cook over medium-high heat about 2-3 minutes. Turn and cook the other side 2-3 minutes until it starts to brown.
Add carrots, mushrooms, onion and garlic to the skillet. Stir in thyme, salt and pepper. Cook 4-5 minutes until chicken and vegetables are browned. Remove chicken from the skillet and set aside on a plate.
Meanwhile, pour the two cans of beans into a strainer and rinse.
In ungreased 13x9-inch glass baking dish, combine beans, tomatoes, and the vegetable mixture from the skillet. Top with chicken thighs. Cover the baking dish with a lid or piece of aluminum foil.
Bake at 350 degrees for 45 minutes or until the juice of the chicken runs clear when cut to the bone.
|Feel Better White Bean Soup with Chicken makes a hearty one-dish meal.|
How your kids can help
- 1-year old: Stacking and unstacking the unopened cans of beans and tomatoes.
- 2-year old: Scrubbing the carrots.
- 3-year old: Pouring the two cans of beans into a strainer and rinsing them.
- 4-year old: Using a can opener to open the cans of beans and tomatoes.
- 5-year old: Using scissors to cut the bacon into 1-inch pieces.