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Chicken, White Bean, and Rosemary Soup
Ingredients
  • 3 tablespoons vegetable oil, divided
  • 3 cups coarsely chopped yellow onion
  • 1½ cups coarsely chopped celery
  • 4 bone-in skinless chicken thighs (about 1½ pounds)
  • 2½ teaspoons kosher salt, divided
  • 1 teaspoon ground black pepper, divided
  • 7½ cups water
  • 2 (15.5-ounce) cans cannellini beans
  • 3 teaspoons chopped fresh rosemary, divided
  • 3 large carrots, peeled, halved lengthwise, and cut crosswise into ¾-inch-thick pieces (about 2 cups)
  • 3 tablespoons fresh lemon juice
  • Garnish: chopped celery leaves, ground black pepper
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