Chicken Soup with Chimichurri
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 8 cups chicken broth
- 1.5 lbs chicken breasts
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can (15oz) cannellini beans, rinsed and drained
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons green onions, sliced
- For Chimichurri: 1 cup fresh parsley, 1/2 cup olive oil, 2 cloves garlic, 2 tablespoons red wine vinegar, 1/2 teaspoon red pepper flakes, salt and pepper to taste
Instructions
- In a large pot or Dutch oven, heat olive oil over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes.
- Add chicken broth, chicken breasts, thyme, salt, and pepper to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until chicken is cooked through.
- Remove chicken from the pot and shred with two forks. Return shredded chicken to the pot.
- Add cannellini beans to the pot and heat through.
- Stir in parsley and cilantro.
- Serve hot with chimichurri, green onions, and additional cilantro for garnish.
