Chicken and Great Northern Bean Soup with Ditalini Pasta
A light but hearty chicken noodle and bean soup made with bone-in chicken thighs, dried Great Northern White Beans, ditalini pasta, onion, celery, and garlic.
Chicken and Great Northern Bean Soup with Ditalini Pasta
6 ounces dried Great Northern Beans, thoroughly rinsed
6 cups water
THE SOUP:
1 TBSP olive oil
salt & freshly ground black pepper
2 pounds bone-in skin-on chicken thighs
1 large yellow onion, diced
2 ribs of celery, diced
4 medium garlic cloves, minced
8 cups water
8 ounces uncooked ditalini pasta
1 TBSP fresh lemon juice
DIRECTIONS
THE BEANS:
Place the beans and water into a medium-size saucepan over medium-high heat and bring to a boil.
Place a lid on the pan then reduce the heat to medium-low and simmer, stirring occasionally, for 45 minutes.
Drain and rinse the beans then set aside. The beans will not be fully cooked yet.
THE SOUP:
Heat the oil in a dutch oven or large pot over medium-high heat.
Season the chicken thighs generously with salt & pepper.
Add the chicken thighs to the hot oil, skin-side down, and sear until the skin is well browned, about 5 minutes.
Transfer the chicken to a plate and set aside.
Add the onion, celery, and garlic to the pot and cook while stirring for about 1 minute.
Add the chicken thighs back into the pot along with the water, partially cooked cooked beans, 2 tsp salt, and 1/4 tsp black pepper.
Use a wooden spoon to scrape the bottom of the pot to release any stuck on bits then bring to a boil.
When soup begins to boil place a lid on the pot and reduce the heat to medium-low then simmer over medium-low heat until chicken is tender, about 40 minutes.
Transfer the chicken thighs to a plate and shred the chicken meat using two forks, discarding the skin and bones.
Stir the shredded chicken into the soup along with the uncooked pasta then increase the heat to medium.
Continue to cook the soup, uncovered, stirring occasionally, until the pasta and beans are tender, about 15 more minutes.
Take the pot off the heat and stir in the fresh lemon juice then season the soup with salt and freshly ground black pepper to taste.
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