👥10 people
⏲️45m
🕐2h 0m
🍽️starter
This soup is an easy crowd pleaser and is great on a chilly winter night.
Ingredients
- 1 tablespoon olive oil, divided
- ½ lb. boneless, skinless chicken thighs
- Kosher salt and freshly ground black pepper
- 2 cloves garlic, minced
- ½ onion, diced
- 1 carrot, peeled and diced
- 1 stalk celery, diced
- ½ teaspoon dried thyme
- 3 ¾ cups chicken stock
- 2 bay leaves
- 1 (15.5 oz) can cannellini beans, rinsed and drained
- 2 cups baby spinach
- 3 teaspoons freshly squeezed lemon juice, or more, to taste
- 3 teaspoons chopped fresh parsley leaves
- 3 teaspoons chopped fresh dill
Method
- Prepare the chicken, season chicken thighs with salt and pepper. Preheat the Egg to 200° and set it up for indirect heat with your choice of smoking wood (we used alder wood for class). Let the chicken rest with the seasoning for about 30 minutes before smoking. Smoke the chicken until the internal temperature reaches 160°. Remove from the smoker and allow it to rest. Once cooled slightly, cut the chicken into 1-inch cubes.
- Heat ½ tablespoon of olive oil in a large stockpot or Dutch oven over medium heat. Add the minced garlic, diced onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are tender, about 3-4 minutes. Stir in the dried thyme and cook until fragrant, about 1 minute.
- Whisk in the chicken stock and add the bay leaves. Bring the mixture to a boil, then reduce the heat to a simmer. Stir in the cannellini beans and smoked chicken cubes. Continue to simmer for 10-15 minutes, allowing the soup to thicken slightly.
- Stir in the baby spinach until wilted, about 2 minutes. Add the freshly squeezed lemon juice, chopped parsley, and dill. Season with additional salt and pepper to taste.
- Serve the soup immediately, garnished with extra fresh herbs if desired.
