Chicken Cassoulet Soup Recipes

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CHICKEN CASSOULET-STYLE SOUP



Chicken Cassoulet-Style Soup image

Chicken Cassoulet-Style Soup

Provided by BHG Test Kitchen

Time 5h25m

Number Of Ingredients 6

1 pound boneless, skinless chicken thighs, cut into 1/2-inch pieces
8 ounce smoked turkey sausage, cut into 1/2-inch slices
1 26 ounce jar pasta sauce with red wine and herbs
1 15-19 ounce can white kidney (cannellini) beans, rinsed and drained
1.333 cup water
1 teaspoon dried oregano, crushed

Steps:

  • In a 3 1/2- or 4-quart slow cooker, combine chicken, sausage, pasta sauce, beans, the water, and oregano.
  • Cover; cook on low-heat setting for 5 to 7 hours or on high-heat setting for 2 1/2 to 3 1/2 hours.

Nutrition Facts : Calories 286 kcal, Carbohydrate 33 g, Cholesterol 88 mg, Protein 30 g, SaturatedFat 2 g, Sodium 1178 mg, Fat 7 g, UnsaturatedFat 0 g

EASY CASSOULET SOUP



Easy Cassoulet Soup image

Easy Cassoulet Soup

Provided by BHG Test Kitchen

Time 7h25m

Number Of Ingredients 14

1 cup chopped carrot (2 medium)
1 cup chopped onion (1 large)
0.75 cup chopped red or green sweet pepper (1 medium)
2 15 ounce can cannellini beans (white kidney beans) or Great Northern beans, rinsed and drained
8 ounce skinless, boneless chicken thighs, cut into 1-inch pieces
8 ounce cooked smoked turkey sausage, halved lengthwise and cut into 1/2-inch slices
1 bay leaf
1 tablespoon snipped fresh parsley
1 teaspoon dried thyme, crushed
0.125 - 0.25 teaspoon cayenne pepper
3 cloves garlic, minced
1 14.5 ounce can Italian-style stewed tomatoes, undrained
1.5 cup reduced-sodium chicken broth
0.5 cup dry white wine or reduced-sodium chicken broth

Steps:

  • In a 3-1/2- to 5-quart slow cooker, combine carrot, onion, and sweet pepper. Add drained beans, chicken, sausage, and bay leaf. Sprinkle with parsley, thyme, cayenne pepper, and garlic. In a small bowl, stir together undrained tomatoes, broth, and wine. Pour over chicken mixture.
  • Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours. Discard bay leaf. Makes 6 to 8 servings.

Nutrition Facts : Calories 260 kcal, Carbohydrate 31 g, Cholesterol 56 mg, Protein 23 g, SaturatedFat 1 g, Sodium 890 mg, Fat 6 g, UnsaturatedFat 0 g

CASSOULET SOUP



Cassoulet Soup image

Inexpensive and tasty soup based on a French classic. Fast and easy to make and everyone always loves it.

Provided by Kasha

Categories     Chicken

Time 40m

Yield 2 serving(s)

Number Of Ingredients 8

1 small onion, chopped
2 ounces smoked sausage, sliced into thin rounds
1 teaspoon thyme
2/3 cup white wine
2 cups chicken broth
1 (15 ounce) can white beans, drained
1 1/2 cups dark chicken meat, diced
2 teaspoons fresh parsley, chopped

Steps:

  • Sauté onion and sausage in large saucepan until browned.
  • Add thyme, stir one minute.
  • Add wine, boil until slightly reduced, about 2 minutes.
  • Stir in broth, 1 cup of the beans, and the chicken.
  • Mash the rest of the beans and add to pot.
  • Partially cover and simmer for 10 minutes.
  • Season to taste with salt and pepper, garnish with chopped parsley.

Nutrition Facts : Calories 484.7, Fat 11.6, SaturatedFat 4, Cholesterol 20.4, Sodium 1230.7, Carbohydrate 53.9, Fiber 10.8, Sugar 3, Protein 27.4

CHICKEN CASSOULET SOUP



Chicken Cassoulet Soup image

After my sister spent a year in France as an au pair, I created this lighter, easier version of traditional French cassoulet for her. It uses chicken instead of the usual duck.-Bridget M. Klusman, Otsego, Michigan

Provided by Taste of Home

Categories     Lunch

Time 6h35m

Yield 7 servings (2-3/4 quarts).

Number Of Ingredients 16

1/2 pound bulk pork sausage
5 cups water
1/2 pound cubed cooked chicken
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
2 medium carrots, shredded
1 medium onion, chopped
1/4 cup dry vermouth or chicken broth
5 teaspoons chicken bouillon granules
4 garlic cloves, minced
1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
1/4 teaspoon fennel seed, crushed
1 teaspoon dried lavender flowers, optional
1/2 pound bacon strips, cooked and crumbled
Additional fresh thyme, optional

Steps:

  • In a large skillet, cook sausage over medium heat until no longer pink; drain., Transfer to a 4- or 5-qt. slow cooker. Add the water, chicken, beans, carrots, onion, vermouth, bouillon, garlic, thyme, fennel and if desired, lavender. Cover and cook on low for 6-8 hours or until heated through., Divide among bowls; sprinkle with bacon. If desired, top with additional fresh thyme.

Nutrition Facts : Calories 494 calories, Fat 23g fat (7g saturated fat), Cholesterol 77mg cholesterol, Sodium 1821mg sodium, Carbohydrate 34g carbohydrate (6g sugars, Fiber 9g fiber), Protein 34g protein.

CASSOULET SOUP



Cassoulet Soup image

Categories     Soup/Stew     Bean     turkey     Quick & Easy     Sausage     Goose     Winter     Tailgating     Bon Appétit

Yield 2 Servings; Can be doubled

Number Of Ingredients 8

1 small onion, chopped
3 ounces kielbasa sausage or other, fully cooked smoked sausage, thinly sliced into rounds
1 teaspoon dried thyme
2/3 cup dry white wine
2 cups canned low-salt chicken broth
1 15-ounce can cannellini (white kidney beans) or Great Northern beans, drained
1 1/2 cups diced leftover cooked goose, turkey or other dark poultry meat
2 tablespoons chopped fresh parsley

Steps:

  • Sauté onion and kielbasa in heavy large saucepan over medium heat until onion is soft and sausage is light brown, about 8 minutes. Add thyme and stir 1 minute. Add wine and boil until slightly reduced, about 2 minutes. Mix in broth, 1 cup beans and goose or turkey. Mash remaining beans to coarse puree; add to soup. Partially cover pan and simmer soup until flavors blend, stirring occasionally, about 10 minutes. Season to taste with salt and pepper. Sprinkle parsley over and serve.

CHICKEN CASSOULET



Chicken Cassoulet image

I have not had this in years. It was a popular recipe in the mid 1970's, when I was such a young child (?). I found the recipe in a Better Homes and Gardens recipe booklet. It is a very hearty meal, definitely comfort food!!! It makes me wish for cold weather. Prep time includes simmering method for beans. I hope you enjoy!!!!

Provided by Bobtail

Categories     One Dish Meal

Time 10h30m

Yield 6 serving(s)

Number Of Ingredients 12

1 cup dry navy beans (7-8 oz.)
2 1/2-3 lbs chicken pieces, skinned
1/2 lb cooked Polish sausage
1 cup tomato juice
1 tablespoon Worcestershire sauce
1 teaspoon instant beef bouillon granules or 1 teaspoon chicken bouillon granule
1/2 teaspoon dried basil, crushed
1/2 teaspoon dried oregano, crushed
1/2 teaspoon paprika
1/2 cup chopped carrot
1/2 cup chopped celery
1/2 cup chopped onion

Steps:

  • Rinse the beans and place in medium saucepan.
  • Add enough water to cover by 2 inches.
  • Bring to a boil, reduce heat and simmer for 10 minutes.
  • Remove from heat and let sit for 1 hour.
  • OR, soak beans overnight in a cool place, drain and rinse.
  • Rinse chicken,pat dry and set aside.
  • Halve the sausage lengthwise and cut into 1 inch pieces.
  • In a medium mixing bowl, combine drained beans, sausage, tomato juice, Worchestershire sauce, bouilion granules, basil, oregano and paprika.
  • Set this mixture aside.
  • In a 4 quart crockpot, combine celery, carrot and onion.
  • Place chicken pieces on top.
  • Pour the bean mixture on top of chicken.
  • Cook on low heat for 9-11 hours or high heat for 4 1/2 to 5 1/2 hours.
  • Remove Chicken and sausage with slotted spoon.
  • Mash the bean mixture slightly.
  • Serve chicken, sausage and beans in soup bowls.
  • Serve with crusty bread and enjoy!

Nutrition Facts : Calories 433.2, Fat 28.5, SaturatedFat 8.9, Cholesterol 112.7, Sodium 634.4, Carbohydrate 13.4, Fiber 4, Sugar 3, Protein 29.8

CHEF JOHN'S QUICK CASSOULET



Chef John's Quick Cassoulet image

We've taken some short cuts to make a quick version of the French classic, cassoulet. Chicken thighs replace the classic, and time-consuming, duck confit; canned beans replace dried; and bacon serves as a convenient substitute for other, more involved smoked pork options.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Stews     Chicken

Time 1h25m

Yield 4

Number Of Ingredients 13

4 ounces bacon, cut into 1 inch pieces
8 ounces smoked sausage, sliced
12 ounces boneless, skinless chicken thighs, cubed
1 onion, diced
salt and pepper to taste
2 cups chicken broth, plus more if needed
2 (15 ounce) cans cannellini beans, drained and rinsed
1 ½ teaspoons minced fresh rosemary
1 ½ teaspoons minced fresh thyme
cayenne pepper to taste
¼ cup melted butter
1 cup bread crumbs
½ cup finely grated Parmigiano-Reggiano

Steps:

  • Add bacon to a large, cold oven-ready skillet. Place over medium heat and cook for 10-12 minutes, until almost crisp. Transfer to a bowl, reserving the grease in the pan.
  • Stir in sausage slices; cook 3-4 minutes. Add chicken thigh pieces; cook and stir for 5 minutes, until browned. Remove meat to the plate with bacon. Discard all the oil, but don't wipe out the pan.
  • Add chopped onion and turn the heat to medium-low; cook and stir for 5 minutes, until the onions are translucent. Add 1 cup of chicken stock.
  • Mash about 1/4 of the beans in a small bowl, stir all the beans into the pan.
  • Stir in cayenne, rosemary and thyme. Add reserved meat back to the pan. Stir in remaining cup of stock or more if needed to cover. Return to simmer.
  • Mix bread crumbs, Parmigiano-Reggiano and melted butter together in a small bowl.
  • Preheat the oven's broiler and set the oven rack about 7 inches from the heat source.
  • Sprinkle the cassoulet with half the bread crumb mixture. Place under the broiler and cook about 5 minutes, until browned.
  • Remove the pan and push bread crumbs down into the cassoulet. Top with remaining bread crumb mixture. Return to oven and continue broiling 5 more minutes, until browned.
  • Turn off the broiler and leave in the oven for 15 minutes. Remove and let sit for 5 minutes. Enjoy.

Nutrition Facts : Calories 906.3 calories, Carbohydrate 72.2 g, Cholesterol 141.6 mg, Fat 44.2 g, Fiber 12.5 g, Protein 54.4 g, SaturatedFat 18.8 g, Sodium 2071.5 mg, Sugar 6.5 g

EASY AND DELICIOUS SLOW COOKER CASSOULET



Easy and Delicious Slow Cooker Cassoulet image

I am married to a chef, but I can't cook. So I make a lot of food in my slow cooker when it's my night to cook. We love France and French cooking, and this recipe is a wonderfully simple, elegant cassoulet that even I can make and he loves. Wonderful for cold nights and dinner parties. Double the recipe for leftovers - it melds overnight very well.

Provided by smart cookie

Categories     World Cuisine Recipes     European     French

Time 4h45m

Yield 6

Number Of Ingredients 13

1 tablespoon olive oil
6 slices turkey bacon
1 large onion, finely chopped
4 boneless, skinless chicken thighs, chopped
¼ pound fully-cooked smoked sausage, diced
3 cloves garlic, minced
1 teaspoon dried thyme leaves
2 bay leaves
½ teaspoon ground black pepper
¼ cup tomato paste
3 (15 ounce) cans great Northern beans, drained and rinsed
1 (14.5 ounce) can diced tomatoes, drained
3 tablespoons minced fresh parsley

Steps:

  • Heat olive oil in a large skillet over medium heat and cook bacon until crisp and brown, turning often, about 10 minutes. Remove bacon and drain on paper towels; crumble when cool. Set bacon aside.
  • Cook and stir onion in the same skillet until translucent, about 5 minutes. Stir in chicken, sausage, garlic, thyme, bay leaves, and black pepper; cook until chicken pieces are browned, 5 to 8 minutes. Stir in tomato paste.
  • Transfer chicken mixture to a slow cooker and stir in crumbled turkey bacon, great Northern beans, and diced tomatoes. Cover the cooker, set on Low, and cook until cassoulet is thickened and the chicken is very tender, 4 to 5 hours. Sprinkle with parsley before serving.

Nutrition Facts : Calories 521.9 calories, Carbohydrate 52.9 g, Cholesterol 68.4 mg, Fat 18.9 g, Fiber 12.1 g, Protein 35.5 g, SaturatedFat 5.4 g, Sodium 641.2 mg, Sugar 4.7 g

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