White Beans & Chicken Soup

1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 4.00 out of 5)
Loading...

IngredientsWhite Bean & Chicken Soup

  • 1/2 pound dried baby lima beans
  • 1/2 pound dried great northern beans
  • 2 pounds boneless skinless chicken breasts, cubed
  • 1 teaspoon salt, divided
  • 2 tablespoons canola oil divided
  • 1 large onion, chopped
  • 3 medium carrots, sliced
  • 2 celery ribs, thinly sliced
  • 1 garlic clove, minced
  • 4 cups reduced sodium chicken broth
  • 2 cups water
  • 1/2 teaspoon pepper
  • 1/4 cup minced fresh parsley

Directions

  1. Sort beans and rinse with cold water. Place in a Dutch oven; add water to cover by 2 inches. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for at least 1 – 4 hours or until beans are softened.
  2. Drain and rinse beans, discarding liquid; set beans aside. Sprinkle chicken with 1/2 teaspoon salt. In the same pan, sauté chicken in 1 tablespoon oil until no longer pink. Drain and set aside. Sauté onion in remaining oil until tender. Add the carrots, celery and garlic; sauté 1 – 2 minutes longer.
  3. Stir in the broth, water, pepper, beans and chicken; bring to a boil. Reduce heat; cover and simmer for 1 3/4 – 2 1/4 hours or until beans are tender. Stir in parsley and remaining salt.

Serve immediately or cool and freeze in a freezer container up to 3 months.

Makes 1 3/4 quarts

 

Print Friendly
Posted in Uncategorized Tagged with:

Post a Comment

Your email address will not be published. Required fields are marked *

Subscribe to our “Recipe of the Week”

ShareRecipe

feed-icon-40-sharp TW FB-f-Logo__blue_40

Healthy Eating for Kids
CrockPot Girls Recipe Collection
GetWineOnline.com

Categories