3 Bean Turkish Chicken & Vegetable Soup

This is a perfect make-ahead soup or ready-in-minutes meal. It keeps in the fridge well and honestly I think tastes better the second day!

Serves 6


4 C 1 inch chunks boneless skinless chicken thighs
4 C Swanson Chicken Broth
3 C water
4 large carrots, sliced
½ white onion diced
3 very large celery stalks sliced
3 large cloves garlic chopped
8 C fresh spinach leaves, de-stemmed
¼ C heavy cream
1 15 oz. can lima beans
1 16 oz. can northern beans
1 16 oz. can kidney beans
2 t coriander powder
2 teaspoons paprika
1 t cumin
1 ½ t cinnamon
2 t kosher salt (extra needed at end to season well)
1 t black pepper (extra needed at end to season well)
1 T good olive oil
Chopped fresh flat leaf parsley to garnish


  • Prep the chicken removing most of the fat and all the tendons or connective tissue. Mix together the dry spices; the coriander, paprika, cumin, cinnamon, salt, and pepper. Put half the mixture in the bowl with the cut up chicken and toss to coat. Heat a large Dutch oven with the olive oil. When nearly smoking add the chicken, lower heat slightly, and cook until nearly done, but not quite cooked all the way through. Remove, cover with foil and set aside. Can refrigerate if serving later.
  • Now add the mirepoix to the pan with the frond and stir until fragrant, about 4 minutes. Add the garlic and let cook for about 2 minutes, stirring often so garlic doesn’t burn. Add the chicken broth, water, and three cans of beans with all the liquid in the cans. Stir well and bring back up to simmer. Cover and let gently simmer for about 35-40 minutes. Remove from heat and cover and refrigerate if serving later. Otherwise add in the chicken back in and bring to low boil stirring for 3 – 4 minutes until chicken is fully cooked. Taste and add salt and pepper as needed. Since all the beans are unsalted you will find yourself adding a LOT more salt and pepper to bring the tastes together. Just keep adding and tasting until just right. Take off the burner, and add the spinach. It will naturally wilt in the hot liquid. Serve with your favorite biscuit and garnish with fresh Italian flat leaf parsley and an artful drizzle of heavy cream.

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