Chimichurri Chicken Soup
Chimichurri Chicken Soup is like your familiar chicken soup, with a super fun twist of flavorful chimichurri sauce and creamy white beans.
Every day is a good day for soup. Or so my husband says.
When I first met Blake, I was often surprised when he’d order a cup of soup at a restaurant. IN THE MIDDLE OF SUMMER. For me, soup had always been a cold-weather meal, to deliver warmth and comfort to cold, aching bones. It took me awhile, but I came around to his way of thinking, and now have no problem with enjoying a steaming cup of soup in the middle of July.
I will say that I actually crave soup during the colder months. Enduring the cold and sometimes downright frigid temperatures of Minnesota each winter, our lives depend on hot meals loaded with flavor and comfort.
This Chimichurri Chicken Soup is like your familiar chicken soup, but with a wonderful flavor twist. You’ll love the chimichurri sauce and creamy white beans. Fill your bowl. Cozy on in!
* This is a sponsored post, created in partnership with Gold’n Plump®.
Use chicken thighs for extra flavor
I have been partnering with Gold’n Plump chicken for a few years now. They are a local brand that I’m happy to put on my table and to feature in my recipes here. Gold’n Plump chickens are grown by family farmers right here in Minnesota and Wisconsin with No Antibiotics-Ever.
My absolute favorite pieces from a chicken are the thighs, followed by the drumsticks. These pieces have been my preference ever since I was a little kid. I love that moist and extra flavorful dark meat.
And while I’m also a fan of some golden crispy chicken skin, there are times when I simply only want or need the meat. In the case of any homemade chicken soup, these Gold’n Plump Boneless Skinless Chicken Thighs are perfection.
Chimichurri Chicken Soup
At the base of my recipe for chimichurri chicken soup are all the flavors of chicken soup that you’ve known your entire life. Simple and comforting.
But then I took out the noodles and added white beans, and swirled in some ultra flavorful chimichurri sauce.
What is chimichurri sauce?
If you’re not familiar with chimichurri, it’s a thick herb sauce from Argentina that usually consists of parsley, vinegar, olive oil, garlic, and chili pepper. This condiment is often served drizzled over grilled beef and other meats, adding a pop of fresh wow to anything it touches.
My version of chimichurri includes less oil than you’ll typically find, simply because it’s getting swirled into soup. And I used lemon juice instead of vinegar, for its bright freshness. I also incorporated plenty of cilantro, to give this cumin-scented soup a bigger nod toward Mexican flavors.
The chimichurri definitely has a kick to it. I love that red chili pepper and garlic! Serve the sauce on the side, for each person to add as they wish.
Like this chimichurri chicken recipe? Pin it!
Here are a few more recipes I’ve created with Gold’n Plump chicken:
- Extra Peppery Chicken Meatball Stroganoff
- Grilled Jalapeno Cheddar Chicken Sausage Kebabs with Peppadews
- Creamy Garlic Pasta Nests with Pesto Chicken Meatballs
- Grilled Hawaiian Chicken Chili Kebabs
Chimichurri Chicken Soup
This recipe is like your familiar chicken soup, but with a super flavorful twist of chimichurri sauce and creamy white beans!
for the chimichurri:
- 4 large cloves garlic, chopped
- 3 c. lightly packed fresh Italian parsley
- 1 c. lightly packed fresh cilantro
- half of a medium shallot, chopped
- 2 T. dried oregano
- 1 T. finely chopped red chili pepper
- 1 T. paprika
- 3/4 tsp. kosher salt
- 1/4 tsp. hot pepper flakes
- 1/3 c. olive oil
- 1/4 c. freshly squeezed lemon juice
for the soup:
- 2 T. olive oil
- 2 T. unsalted butter
- 1 large yellow onion, finely chopped
- 1-1/2 c. sliced fresh celery
- 2 large cloves garlic
- 2 tsp. kosher salt, plus more if desired at the end
- 2 (1.75 lb.) packages Gold'n Plump® boneless skinless chicken thighs
- 8 c. low sodium chicken stock
- 1/4 c. white wine vinegar
- 1 bay leaf
- 1 T. cumin
- 1 (15 to 16 oz.) can white beans, rinsed and drained
- 1 T. fresh thyme leaves
- 1 tsp. black pepper
- 1/4 c. fresh chopped cilantro
- 2 green onions, sliced
- for the chimichurri: In a food processor fitted with a metal blade, combine all chimichurri ingredients and process until a smooth paste forms. With a spatula, transfer chimichurri to a bowl and let stand at room temperature while preparing the soup, to let flavors blend.
- for the soup: In a large pot (I use this one), heat oil and butter over medium heat. Add onion and sauté until it starts to soften, about 4 minutes. Add celery, garlic, and kosher salt. Continue to sauté until all vegetables are softened, about 4 to 5 minutes more.
- Add whole pieces of boneless, skinless chicken thighs to the pot, along with chicken stock, white wine vinegar, bay leaf, and cumin. Bring to a boil over medium-high heat. Partially cover, reduce heat to low, and simmer gently until chicken is just cooked through. This should take about 20 to 25 minutes. Using tongs, transfer chicken to large plate and let cool slightly. Let soup sit, undisturbed, while shredding meat into bite-size pieces with two forks. If any scum develops on the surface of the soup, skim it off with a big spoon and discard.
- Add shredded chicken back to the pot of soup, along with white beans, thyme leaves, and black pepper. Bring to a simmer over medium heat. Taste and adjust with additional salt and black pepper, if needed. Don't be afraid to add salt and pepper to amp up the flavor! Discard bay leaf.
- Serve soup hot with chimichurri on the side, for individuals to swirl in as much as they please. Also offer chopped cilantro and sliced green onions for garnish.
from a farmgirl's dabbles
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 245Total Fat: 17gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 25mgSodium: 1426mgCarbohydrates: 15gFiber: 4gSugar: 3gProtein: 11g
And a few more chicken recipes you might like:
- 40 Cloves of Garlic Roast Chicken from FoodieCrush
- Chicken and Goat Cheese Enchiladas from love & olive oil
- White Chicken Chili with Aged Cheddar Cheese from Recipe Girl
At Gold’n Plump, good chicken is their mission. They are proud to offer the best tasting chicken, raised on family farms in Minnesota and Wisconsin. Gold’n Plump chickens are raised with No Antibiotics-Ever and carry the American Humane Certified™ seal.
Connect with Gold’n Plump on their website and social media channels: Facebook and Pinterest.
Thank you to Gold’n Plump for sponsoring this post!
I bet this soup has super healing powers, it looks and sounds divine!
I bet so, too! :)
I love everything about this soup! So good!
Thank you, Nicole!
hey girl- this soup looks amazing!
Hi Shawnna – thank you so much!
This look so delicious, perfect for this time of year!
Soup comfort is definitely where it’s at right now! Thank you!
Wow this soup looks so comforting and delicious! Just what I need for dinner these days ♥
Thank you – I hope you like it!
Hands down chicken noodle soup is my all-time favorite soup recipe. I love the addition of chimichurri, it absolutely sounds amazing! I also crave soup this time of year. I’m pinning this recipe so I can hopefully make it next week for me and the hubbers!
This soup sounds so comforting! It would make a great addition to our fireside dinners!
I love the sound of that! Thanks, Jen – happy weekend to you!
I’m always looking for new chicken recipes, so this one is definitely going to land on our dinner table soon!
Awesome. Hope you like it!
I’ve been craving all the comfort foods recently and this spicy bowl looks right up my alley!
Add as little or as much spicy as you like!!
Chimchurri is one of my hubs’ and my FAV!! I LOVE that you soup-i-fied it! Can’t wait to try!
Thank you – ENJOY!
I would love a bowl of this soup ASAP!!
I wish I had a bowl in front of me right now, too!