The next dinner
Chicken Thigh and White Bean Soup for Two
Cooked thighs go into a small pot of beans, carrots and greens near the end. That gives the vegetables time to soften before the chicken reheats in the broth.
- Makes
- 2 generous soup bowls
- Preparation
- About 15 minutes
- Cooking or chilling
- About 20 to 25 minutes
Get everything ready
Ingredients
2 generous soup bowls
What you need
Saucepan with lid, knife, spoon and food thermometer.
Time to cook
Method
Soften the base
Warm the oil in a saucepan over medium heat. Add carrot, celery and onion. Cook about 5 minutes, stirring, until the onion softens.
Simmer the vegetables
Add stock, thyme, beans, pepper and salt. Bring to a boil, then reduce to a steady simmer for about 10 minutes until the carrot is tender.
Add the cooked chicken
Stir in the chopped cooked thighs and spinach. Return to a boil, then simmer until the chicken and soup reach at least 165°F throughout, usually about 5 minutes. Stir before checking several areas.
Finish with lemon
Remove from heat and stir in the lemon juice. Divide into two large bowls and serve promptly. If keeping a portion, transfer promptly to a shallow container in the refrigerator.
Before you make it
Use cooked meat
This is not a raw chicken soup method. The starting eight ounces are cooked thigh meat from a safely cooled meal.
Check before adding more salt
Stocks and previously seasoned chicken vary. The measured salt assumes unsalted stock. Do not add bottled rubs by default on top of already seasoned chicken.
Temperature comes first
Use cooked ingredients that were promptly refrigerated. Reheat leftovers to 165°F. Making another dish does not restart their storage time. See the USDA food safety guidance.
Cooking times and serving counts are estimates. The planner rounds up to complete batches. When you multiply a batch, use additional pans or cook in stages rather than crowding the food.
Choose the setup
Find thigh meat and see saucepan guidance.
Serving and leftovers
Keep cold food at 40°F or below and hot food at 140°F or above. Refrigerate perishable food within 2 hours, or within 1 hour when the temperature is above 90°F. Reheat leftovers to 165°F. Use a food thermometer for meat rather than relying on color.
Cool leftovers promptly in shallow containers. Use or freeze refrigerated leftovers within 3 to 4 days. When a new dish uses previously cooked food, count from the oldest cooked component rather than starting the clock again.
USDA food handling guidance covers cooking temperatures, holding food, and refrigeration.
See USDA leftovers guidance for cooling, storage and reheating.