Sunday Soup #68: Chicken Chimichurri Soup with White Beans

This weekend, I was visiting my sister, Rachel (who is a really good cook!), and we really enjoy cooking together, so we decided to make not one but TWO soups! We picked recipes that looked interesting and yummy, and my sister is gluten-free, so these selections might even be a bit healthy too (shhhh! don't tell anyone). This soup was the first of our selections...

This recipe came from: https://www.afarmgirlsdabbles.com/chicken-chimichurri-soup-with-white-beans-recipe/

*Pic 1 - https://www.afarmgirlsdabbles.com/chicken-chimichurri-soup-with-white-beans-recipe/

Variations from Recipe as Written: We used bottled lemon juice, rather than fresh-squeezed in the chimichurri (because convenience). We used just a little more chicken than called for (about 2 pounds instead of just 1.75 pounds). We used a serrano pepper rather than a red chile. And, we used regular chicken broth rather than low-sodium.

General Thoughts: Although the recipe looks like it has a lot of ingredients (because, it kinda does), the prep was not as heavy as I thought it would be. Another set of hands made for lighter work (a particular thanks to Rachel for chopping the onions so I didn't have to cry!), but it really did not take very long overall. The chimichurri was a particular piece of cake, as all the ingredients went directly into the food processor.

*Pics 2 & 3 - Pictures from when my sister and I made it

One of the most wonderful things about this one was the smell! Once the chimichurri ingredients were puréed and blended, the mixture smelled flavorful, "grassy," and fresh, promising a spicy and delicious condiment to go with our chicken soup. And, the soup itself filled the kitchen with a delightfully savory aroma that mixed cumin, thyme, vinegar, and chicken in a wonderful mélange that made us impatient to taste it. So, how did it taste? Really, really good!

Each bite was perfectly balanced, not only in how it felt in the mouth (brothy vs. chunky), but in how the spices and salt and vinegar all managed to simultaneously shine through in perfect proportion. The chicken was also moist and succulent, likely owing to the use of often-more-flavorful thighs, rather than breasts) and had clearly absorbed the savory flavor of the broth. Finally, the chimichurri was spectacular, offering a nice acidic bite, a decent spice level (from the chopped red chile and crushed red pepper flakes), and overtones of the fresh parsley and cilantro greens. Overall, it was the perfect topping and compliment to the soup! 

Potential Improvements? When I make this next time for myself, I'd probably up the heat in the chimichurri just a touch, likely by adding an additional chopped red chile. And, if you are very sensitive to salt or sodium in your food, you might want to switch back to the low-sodium chicken broth.

Polling the Fam: I liked this one a whole lot and can't wait to make it again! Rachel really liked it and said it grew on her with every bite. She added that the chimichurri was a must, as well as commenting that she thought it tasted kind of "limey" (which she liked). Joe thought it was good overall (if maybe a little salty for him) and commented that he doesn't usually like brothy soups, but this one was good. My 8-year old nephew (Joseph) opined that he thought it was good, a little acidic, but maybe too hot (prompting a suggestion from Rachel that he blow on the spoon before putting it in his mouth next time). And, finally, my 6-year old niece (Hannah), not to be outdone, wanted to try it and said it was good. ;-)

Verdict: Loved it! (5 stars)