Making Homemade Chicken Soup: A Cozy, Mix-and-Match Recipe with Beans & Vegetables
This hearty and flexible soup starts with crispy bacon, a flavorful mirepoix, and your homemade bone broth. Add chicken, beans, and vegetables for a deeply satisfying bowl that can be customized to your taste.
8 cupschicken stock or 1 batch of homemade broth, strained
1cuprutabaga, peeled and chopped into ½-inch cubes
2 cans, 15 ozwhite northern, cannellini, or navy beans, drained
2bone-in, skin-on split chicken breasts, roasted, deboned, and diced (about 2 cups diced chicken)Could also use 1-1.5 lbs of raw chicken breast or thigh meat, see instructions below.
1/2bunchkale, washed, dried, de-stemmed, and cut into thin 1-inch ribbons.
1/2lemon, optional
Instructions
Slice + Cook the Bacon
To make slicing easier, place bacon slices on a plate in the freezer for 30-60 minutes to firm up.
Once firm (or if skipping the freezing step), cut the slices into ¼-inch thick strips, then small dice into small dice.
Add the diced bacon to a large Dutch oven or soup pot over medium heat.
Cook for 2-3 minutes, stirring occasionally, until the fat starts to render.
Build the Flavor Base (Mirepoix + Seasoning)
Add the onion, celery, and carrots to the bacon in the pot. Stir to coat with bacon fat.
Generously sprinkle with salt and pepper.
If the mixture seems dry, add a glug of olive oil as needed. You don't want the ingredients to stick to the pan.
Stir, then cover and cook on low heat for 10 minutes, allowing the vegetables to soften.
Add the Broth + Rutabaga
Pour in 8 cups of strained broth and stir to deglaze, scraping up any browned bits from the bottom of the pan.
Add chopped rutabaga and bring to a gentle simmer.
Let simmer for about 15 minutes until the rutabaga is fork-tender.
Adjust Seasoning
Taste the soup—does it need more salt? Is the rutabaga softened?
Adjust seasoning as needed.
If Adding Cooked Chicken + Beans:
Add diced cooked chicken (½-inch cubes) and drained beans to the soup. Skip to the finishing step below.
If Adding Raw Chicken + Beans:
Place raw and boneless chicken breasts or thighs into the simmering broth. Cook breast meat for about 10-15 minutes, depending on thickness. Cook thighs for about 10-12 minutes. Pull out the thickest pieces and test for the temperature to be 160° before moving on if unsure.
Remove the whole cooked chicken pieces, slice them into bite-sized pieces, and return them to the soup with drained beans.
Finish with Kale + Final Adjustments
Taste the soup again—do all the parts taste balanced?
Optional: Stir in a small squeeze of fresh lemon juice to brighten the flavor or balance the sweetness from carrots to your preference.
Adjust or add salt and pepper as needed. Simmer for up to 5 minutes to warm the chicken and beans. Stir in chopped kale, if using, for the last 2 minutes so it can soften and wilt.