We’re always looking for dinner shortcuts—anything that will get food on the table with tons of flavor and little to no effort. One of our favorites? Doctoring up an otherwise basic pot of soup with a few secret ingredients, which we’ve done with this chicken soup with beans and greens.
The recipe starts with a homemade stock which, before you freak out, is pared down for simplicity. You’ll use the cooked meat in the final dish, which gets a boost of savory flavor from miso paste in the broth. The beans are canned, the greens are swappable and the entire thing is easier (and tastier) than grabbing a can opener.
4 celery ribs, quartered
1 yellow onion, quartered
1 garlic head, halved crosswise
½ teaspoon black peppercorns
One 3- to 4-pound chicken
1 tablespoon white miso
One 14-ounce can cannellini beans, drained and rinsed
5 ounces baby spinach
Kosher salt and freshly ground black pepper
1 bunch fresh dill
1. In a large Dutch oven or stockpot, add the celery, onion, garlic, peppercorns and chicken. Add enough water to cover completely; bring to a boil over medium heat. Reduce the heat to maintain a gentle simmer and cook, skimming the surface occasionally for impurities, until the chicken is fully cooked and falling off the bone, 55 minutes to 1 hour.
2. Transfer the chicken to a plate. Using a fine mesh strainer, strain the stock into a clean saucepan and keep warm over medium-low heat. Remove the chicken from the bone and shred with a fork. If you have more meat (or stock) than you would like to serve, you can freeze it for another use.
3. Whisk the miso into the stock and add the cannellini beans, spinach and shredded chicken. Season to taste with salt and pepper. Divide among bowls and garnish with dill before serving.