Serves 6–8
Ingredients
6 slices bacon, chopped
680 g boneless chicken thighs or breasts, cut into bite-size pieces
1 yellow onion, diced
2 carrots, diced
2 celery stalks, diced
3 garlic cloves, minced
3 medium potatoes, cut into small cubes
2 cans white beans, about 425 g each, drained and rinsed
1 cup frozen peas
950 ml chicken broth
360 ml whole milk or half-and-half
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon dried thyme
4–6 sprigs fresh thyme
1 bay leaf
½ teaspoon black pepper
½ teaspoon salt, plus more to taste
½ teaspoon paprika, optional
120 ml heavy cream, optional
¼ cup grated Parmesan, optional
Fresh parsley, for serving
Instructions
Cook the bacon in a large pot over medium heat for 6–8 minutes, until golden and crispy. Remove some of the bacon and reserve it for serving.
Add the chicken to the bacon fat and cook for 3–4 minutes per side, until lightly browned. Remove the chicken and set aside.
Add the onion, carrots and celery to the same pot. Cook for 5–6 minutes until slightly softened.
Add the garlic, thyme, black pepper and paprika. Cook for 1 minute.
Add the butter. Once melted, sprinkle in the flour and stir continuously for 1 minute.
Slowly pour in the chicken broth while stirring to prevent lumps.
Add the milk or half-and-half and mix well.
Add the potatoes, white beans, chicken, bay leaf and fresh thyme.
Bring to a gentle boil, then reduce the heat and simmer for 15–20 minutes, until the potatoes are tender and the chicken is fully cooked.
Add the frozen peas and cook for another 3–4 minutes.
Remove the bay leaf and thyme sprigs.
For a thicker and creamier texture, remove about 1 cup of the beans with some broth, mash or blend them until smooth, then stir them back into the soup.
Stir in the heavy cream and Parmesan if using. Taste and adjust the salt and pepper.
Let the soup rest for 5–10 minutes before serving.
Top with the reserved crispy bacon, fresh thyme and freshly ground black pepper.