for the chimichurri:

• 4 garlic chopped, large cloves
• 3 c. Italian parsley lightly packed, fresh
• 1 c. cilantro fresh, lightly packed
• shallot chopped, half of a medium
• 2 T. oregano dried
• 1 T. red chili pepper finely chopped
• 1 T. paprika
• ¾ tsp. kosher salt
• ¼ tsp. hot pepper flakes
• ⅓ c. olive oil
• ¼ c. lemon juice freshly squeezed

for the soup:

• 2 T. olive oil
• 2 T. butter unsalted
• 1 yellow onion finely chopped, large
• 1-1/2 c. celery sliced, fresh
• 2 garlic large cloves
• 2 tsp. kosher salt plus more if desired at the end
• 2 chicken thigh boneless skinless, 1.75 lb. packages, Gold'n Plump® brand
• 8 c. chicken stock low sodium
• ¼ c. white wine vinegar
• 1 bay leaf
• 1 T. cumin
• 1 white bean rinsed and drained, 15 to 16 oz. can
• 1 T. thyme fresh leaves
• 1 tsp. black pepper
• ¼ c. cilantro chopped, fresh
• 2 green onions sliced