Another soup adventure its true...I couldn't find a recipe for rosemary chicken soup with white beans... so I made one up and oh my it is GOOD!
This is gluten free and can be dairy free with one easy adjustment.
1 rotisserie chicken, meat removed and drippings put aside.
2 c organic free range low sodium chicken stock
1/2 c white wine
3 sprigs of rosemary
1 bay leaf
1 T butter (2 T olive oil can be substituted if your dairy free)
1 celery stalk chopped
1 onion chopped
salt and pepper to taste
1 T brown rice flour (or regular flour if you're ok with gluten)
2 cans of white beans
In large pot combine drippings from bottom of rotisserie chicken container, chicken stock, wine, 2 rosemary sprigs, bay leaf, one of the cans of beans (do not drain) and a bit of black pepper. Bring to a soft boil.
In a large skillet cook the celery and onions in the butter (or oil) until soft about 10 min. Add a little salt (the rotisserie chick will add a lot fo salty flavor) and some pepper. Then stir in brown rice flour and cook off for a minute.
Remove rosemary sprigs and bay leaf from large bot. If a few leaves fall off the rosemary thats's good! Add veggies to stock and simmer another 10 min.
Remove from heat and cool off about 10 min
Chop up chicken into pieces and drain the other can of white beans.
*Lolo's tip: keep the skeleton and any extra chicken pieces to make your own broth!*
Carefully pour the stock and veggies into a blender or food processor and puree thoroughly. Return to pot. Add chicken and white beans to large pot.
Add 1 sprig of rosemary. Bring to a simmer but stir carefully to not knock leaves off rosemary. Add any more pepper to taste. Remove sprig and serve!
This is gluten free and can be dairy free with one easy adjustment.
1 rotisserie chicken, meat removed and drippings put aside.
2 c organic free range low sodium chicken stock
1/2 c white wine
3 sprigs of rosemary
1 bay leaf
1 T butter (2 T olive oil can be substituted if your dairy free)
1 celery stalk chopped
1 onion chopped
salt and pepper to taste
1 T brown rice flour (or regular flour if you're ok with gluten)
2 cans of white beans
In large pot combine drippings from bottom of rotisserie chicken container, chicken stock, wine, 2 rosemary sprigs, bay leaf, one of the cans of beans (do not drain) and a bit of black pepper. Bring to a soft boil.
In a large skillet cook the celery and onions in the butter (or oil) until soft about 10 min. Add a little salt (the rotisserie chick will add a lot fo salty flavor) and some pepper. Then stir in brown rice flour and cook off for a minute.
Remove rosemary sprigs and bay leaf from large bot. If a few leaves fall off the rosemary thats's good! Add veggies to stock and simmer another 10 min.
Remove from heat and cool off about 10 min
Chop up chicken into pieces and drain the other can of white beans.
*Lolo's tip: keep the skeleton and any extra chicken pieces to make your own broth!*
Carefully pour the stock and veggies into a blender or food processor and puree thoroughly. Return to pot. Add chicken and white beans to large pot.
Add 1 sprig of rosemary. Bring to a simmer but stir carefully to not knock leaves off rosemary. Add any more pepper to taste. Remove sprig and serve!
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