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PrintRoast Garlic and Black Bean Soup with Chicken
This is a soup recipe you’ll always want to have on hand. Using a pre-cooked rotisserie chicken makes this soup oh-so-easy to put together.
![[+]](/images/uploads/recipes/2011/Jan/07/452_view.jpg)
Roast Garlic and Black Bean Soup with Chicken
4 cups
whole chicken, cooked, diced
1 L
6 cloves
garlic, roasted
6 cloves
8 cups
chicken broth
2 L
1 Tbsp
thyme, fresh
15 mL
1 Tbsp
lemon, grated rind
15 mL
2
celery, diced
2
1/2 tsp
black pepper, fresh
2.5 mL
1 cup
parsley, fresh, chopped
250 mL
19 oz
black beans
540 mL
Preparation
Serves 10
Cook time :
30 min
|
Preparation time :
20 min
Roast Garlic and Black Bean Soup with Chicken
1
Preheat oven to 350°F (180°C).
2
Wrap cloves of garlic in foil and bake in preheated oven for 20 minutes or until soft when pierced with a sharp knife. Cool and remove pulp from cloves by squeezing, leaving skin behind. Mash.
3
Remove the skin from the cooked chicken. Cut the meat into bite-size pieces. You should get 2 ½ to 3 cups of diced chicken from this.
4
Pour the stock into the large saucepan and add the garlic, thyme, lemon rind and celery. Drain and rinse the canned beans under running cold water. Add to pot. Bring to a boil, and then simmer gently for 5 minutes. Add chicken pieces and heat another few minutes.
5
Taste for flavour and season with fresh black pepper. Scatter fresh chopped parsley over top and serve.
Notes: You can wrap and freeze the chicken carcass to make homemade chicken stock at a later date.
