Chicken Thigh and White Bean Soup

Name: Chicken Thigh and White Bean Soup
Yield: 8
Ingredients: 1 tablespoon of olive oil; 1 onion diced into cubes; 1 3/4 liters of vegetable broth; 1 bay leaf; 200 grams of potatoes diced into cubes; 1 stalk of garlic chives cut into slices; 1 carrot diced into cubes; 200 grams of chicken thighs cut into cubes; Salt and pepper to taste; 1 can of corn syruped; 2 cups of cooked white beans; 1 tablespoon of chopped fresh parsley

1
1 tablespoon of olive oil
2
1 onion diced into cubes
3
1 3/4 liters of vegetable broth
4
1 bay leaf
5
200 grams of potatoes diced into cubes
6
1 stalk of garlic chives cut into slices
7
1 carrot diced into cubes
8
200 grams of chicken thighs cut into cubes
9
Salt and pepper to taste
10
1 can of corn syruped
11
2 cups of cooked white beans
12
1 tablespoon of chopped fresh parsley

Ingredients

1
1 tablespoon of olive oil
2
1 onion diced into cubes
3
1 3/4 liters of vegetable broth
4
1 bay leaf
5
200 grams of potatoes diced into cubes
6
1 stalk of garlic chives cut into slices
7
1 carrot diced into cubes
8
200 grams of chicken thighs cut into cubes
9
Salt and pepper to taste
10
1 can of corn syruped
11
2 cups of cooked white beans
12
1 tablespoon of chopped fresh parsley

Directions

1
1
2
Heat the olive oil in a pot and cook the onion until it's golden brown
3
2
4
Add the vegetable broth, bay leaf, potatoes, garlic chives, carrots, chicken thighs, salt, and pepper
5
Cook the potatoes until they're tender
6
3
7
Use a slotted spoon to remove the potato from the pot and mash with a fork. Reserve
8
4
9
In the same pot, add the garlic, carrot, chicken, potato, salt, and pepper
10
Let it cook for 10 minutes
11
5
12
Add the corn and white beans, and let it cook for an additional 15 minutes
13
6
14
Transfer to a soup bowl, sprinkle with parsley, and serve immediately.