Chicken White Bean Soup Recipes
SIMPLE CHICKEN AND WHITE BEAN SOUP
A simple chicken and bean soup with a little kick. This soup is great on a cold evening after a busy day. This recipe was shared with me by a friend I truly miss.
Provided by MaxMama
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- Heat olive oil in a large pot over medium-high heat. Saute onion and garlic in hot oil until softened, about 5 minutes. Remove onion and garlic to a small bowl.
- Stir chicken into any remaining oil in the pot; cook and stir until completely browned, 5 to 7 minutes. Return onion mixture to the pot; add beans, broth, chiles, cilantro, salt, and cayenne pepper.
- Bring the soup to a boil, reduce heat to medium-low, and cook until the beans are very tender and the chicken cooked through, about 20 minutes.
Nutrition Facts : Calories 302.8 calories, Carbohydrate 34 g, Cholesterol 42.9 mg, Fat 7 g, Fiber 7.7 g, Protein 26.5 g, SaturatedFat 1.3 g, Sodium 1495.8 mg, Sugar 2.7 g
WHITE BEAN & CHICKEN ENCHILADA SOUP
I made this soup to please my daughters' craving for creaminess, my husband's for spice and mine for white beans. Garnish with jalapenos, sour cream and green onions. -Darcy Gonzalez, Palmdale, California
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 8 servings (3 quarts).
Number Of Ingredients 13
Steps:
- In a large stockpot, combine first 8 ingredients. Add 1 chopped jalapeno and ground pepper. Bring to a boil. Reduce heat; simmer, covered, until chicken is no longer pink and soup is heated through, 15-20 minutes., Serve with remaining chopped jalapeno and the green onions. Top with sour cream, cheese and tortilla chips. If desired, add cilantro leaves.
Nutrition Facts : Calories 301 calories, Fat 5g fat (1g saturated fat), Cholesterol 41mg cholesterol, Sodium 1121mg sodium, Carbohydrate 37g carbohydrate (1g sugars, Fiber 12g fiber), Protein 25g protein.
ROTISSERIE CHICKEN, WHITE BEAN AND FARRO SOUP
A rotisserie chicken is such a great grocery store purchase for meal prep. Not only does it provide a delicious product that saves you time, but you can use all the parts of the chicken in a variety of ways. In this recipe, I'll show you how to make a broth out of the bones and then use that broth and the shredded meat to make a simple yet delicious soup that keeps well in the fridge or freezer. Make sure to store the soup in portions that work for you or your family, so you can easily defrost the amount you need at any one time. I also use my big batch farro recipe to add a grain to the soup without a lot of extra effort.
Provided by Food Network
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 17
Steps:
- For the chicken broth: Add the chicken carcass, thyme, rosemary, oregano, onion, 10 cups cold or room-temperature water, 1 tablespoon salt and 1/4 teaspoon pepper to a 4 1/2-quart Dutch oven or large saucepan. Bring the water to a boil and immediately reduce to a simmer. Simmer until the broth has a rich chicken flavor, about 15 minutes. Strain the mixture, making sure to remove all bones and large pieces; it is okay if some of the dried spices go through your strainer. Either use the broth immediately to make this soup or cool completely, then store in an airtight container in the refrigerator for up to 4 days or in the freezer for 2 to 3 months.
- For the rotisserie chicken, white bean and farro soup: Heat the olive oil in a 4 1/2-quart Dutch oven or large saucepan over medium heat. When the oil is hot, add the parsley and zucchini and cook until the zucchini is softened and just beginning to brown in parts, about 5 minutes; season with salt. Add the escarole, stirring to fold it in evenly with the zucchini to help it cook down. Continue to cook, stirring, until the escarole is completely wilted and any excess water from it has cooked off, about 5 minutes; season with salt.
- Add the chicken broth and bring to a simmer; this will take different amounts of time depending on if you are using broth from the refrigerator or if you are immediately using the broth after making it. Either way, warm the broth through before stirring in the shredded chicken, white beans and farro. Continue to simmer to warm through the last ingredients, about 5 minutes; add salt to taste. Remove from the heat and stir in the lemon juice. Ladle the soup into bowls and garnish with Parmesan.
WHITE BEAN AND CHICKEN SOUP
This recipe is from the December 2008 issue of Food and Wine. It uses boneless chicken thighs. This is a hearty, jalapeno-spiked soup by Melissa Rubel. This can be made 2 days ahead and reheated before serving.
Provided by mary winecoff
Categories Chicken Thigh & Leg
Time 2h10m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Season the chicken with salt and pepper. In a large cast-iron casserole, heat the oil until shimmering. Add half of the chicken at a time and cook over moderately high heat until lightly browned all over, about 8 minutes per batch. Using a slotted spoon, transfer the chicken to a plate.
- Add the onion to the casserole and cook over moderate heat, stirring, until tender, about 5 minutes. Add the garlic and jalapeno and cook until fragrant. Add the flour, chile powder, cumin, oregano and cayenne and cook, stirring constantly until fragrant.
- Add the stock, navy beans and chicken and bring to a simmer. Cover and cook over low heat until the chicken is very tender, 30 minutes.
- Uncover and simmer the soup over moderate heat until slightly thickened, about 30 minutes longer. Season with salt and pepper and serve with any of the extras that you like.
Nutrition Facts : Calories 572, Fat 14.5, SaturatedFat 3.1, Cholesterol 148.8, Sodium 888.9, Carbohydrate 56.1, Fiber 18, Sugar 5.8, Protein 53.6
CHICKEN, BACON AND WHITE BEAN SOUP PORTUGUESE STYLE
One of Emeril Lagasse's favorites. This is a soup his mom would always cook. He describes it as a stick-to-your-ribs soup. Enjoy! *Note: the dried beans need to soak for at least 8 hours. You could do that overnight* (For a quick soak, bring the beans and water to a boil over high heat and cook for 2 minutes at the boil, then remove from the heat and allow to stand for 1 hour. Drain.) Prep time does not include soaking the beans.
Provided by LifeIsGood
Categories Chicken
Time 2h30m
Yield 8-12 serving(s)
Number Of Ingredients 12
Steps:
- Put the beans into a large pot.
- Add water to cover by 2 inches and soak for at least 8 hours or overnight.
- Then drain.
- Fry the bacon in a heavy stockpot over medium-high heat until crisp, about 7 minutes.
- Use a slotted spoon to lift onto paper towels to drain.
- Pour off all but 2 tablespoons of the bacon fat from the pot.
- Add the onions and celery and cook, stirring occasionally, until tender, about 4 minutes.
- Add the shallots, garlic, bay leaves, salt and cayenne.
- Cook, stirring occasionally, until the shallots soften, about 1 minute.
- Add the beans to the pot with the stock, and bring to a boil.
- Reduce heat to medium-low and simmer, uncovered, stirring occasionally, until the beans are tender, about 1 1/2 hours.
- Stir in the chicken and the reserved bacon and heat through.
- Remove and discard bay leaves.
- Ladle into warm bowls and sprinkle with the grated cheese.
Nutrition Facts : Calories 496.9, Fat 19, SaturatedFat 5.9, Cholesterol 58.4, Sodium 918.1, Carbohydrate 47.6, Fiber 9.4, Sugar 6.8, Protein 33.9
CHICKEN & WHITE BEAN SOUP
Once again, rotisserie chickens can really relieve the dinner-rush pressure-especially in this Italian-inspired soup that cries out for a piece of crusty bread and a glass of red wine.
Provided by EatingWell Test Kitchen
Categories Healthy Soup Recipes
Time 25m
Number Of Ingredients 7
Steps:
- Heat oil in a Dutch oven over medium-high heat. Add leeks and cook, stirring often, until soft, about 3 minutes. Stir in sage and continue cooking until aromatic, about 30 seconds. Stir in broth and water, increase heat to high, cover and bring to a boil. Add beans and chicken and cook, uncovered, stirring occasionally, until heated through, about 3 minutes. Serve hot.
Nutrition Facts : Calories 247.7 calories, Carbohydrate 14.8 g, Cholesterol 79.3 mg, Fat 5.8 g, Fiber 4 g, Protein 35.1 g, SaturatedFat 1.4 g, Sodium 244.1 mg, Sugar 1.3 g
WHITE BEAN ENCHILADA SOUP WITH CHICKEN
I took one of my favorite enchilada recipes and with slight adjustment transformed it into a soup. For easy preparation I used rotisserie chicken.
Provided by thedailygourmet
Categories White Bean Recipes
Time 20m
Yield 4
Number Of Ingredients 12
Steps:
- Melt butter in a saucepan over medium-high heat. Add diced onion and saute until soft and translucent, about 3 minutes. Sprinkle flour over onions and slowly pour in chicken broth, stirring to prevent any lumps from forming. Add cannellini beans, chiles, and cooked chicken. Simmer until everything is heated through, about 6 minutes. Reduce heat and carefully stir in sour cream in dollops to prevent curdling.
- Season with cumin and Mexican seasoning mix. Stir in Monterey Jack cheese until melted. Serve immediately garnished with sliced avocado.
Nutrition Facts : Calories 511.9 calories, Carbohydrate 26.3 g, Cholesterol 92.6 mg, Fat 32.8 g, Fiber 8.4 g, Protein 28.4 g, SaturatedFat 14 g, Sodium 1418.1 mg, Sugar 2.9 g
More about "chicken white bean soup recipes"
WHITE BEAN AND CHICKEN SOUP RECIPE - MELISSA RUBEL ...
From foodandwine.com
- Season the chicken with salt and pepper. In a large enameled cast-iron casserole, heat the oil until shimmering. Add half of the chicken at a time and cook over moderately high heat until lightly browned all over, about 8 minutes per batch. Using a slotted spoon, transfer the chicken to a plate.
- Add the onions to the casserole and cook over moderate heat, stirring, until tender, 5 minutes. Add the garlic and jalapeño and cook until fragrant. Add the flour, chile powder, cumin, oregano and cayenne and cook, stirring constantly, until fragrant. Add the stock, navy beans and chicken and bring to a simmer. Cover and cook over low heat until the chicken is very tender, 30 minutes.
- Uncover and simmer the soup over moderate heat until slightly thickened, about 30 minutes longer. Season with salt and pepper and serve with the tortilla chips, sour cream, Jack cheese, cilantro and avocado.
EASY ITALIAN CHICKEN BEAN SOUP RECIPE - HEALTHY FITNESS MEALS
From healthyfitnessmeals.com
- Heat the olive oil in a large pot over medium heat. Add the onion, celery and carrots and season with salt and pepper to taste. Cook, stirring occasionally, until vegetables are just tender, 5-6 minutes.
INSTANT POT CHICKEN AND WHITE BEAN SOUP - FEASTING AT HOME
From feastingathome.com
- Turn the Instant Pot on, to the saute function and add the oil, onion, celery, and fresh garlic, and sauté 5 minutes until fragrant and tender.
- Add the remaining ingredients (except the lemon) – herbs, bay, beans, chicken breasts or thighs (leave whole), chicken stock or broth, salt and pepper. Give a good stir and set the pressure cooker to 30 minutes on high pressure. (***If using larger beans like cannellini, lima, corona, or fava, increase time by 10-15 minutes.)
- Let the pressure release (either naturally, or let it out manually) and pull the chicken meat apart using two forks, shredding. Give a good stir, taste, adjusting salt and pepper, and add a squeeze of lemon.
WHITE BEAN AND KALE SOUP RECIPE - THE MEDITERRANEAN DISH
From themediterraneandish.com
- In a large pot, heat 2 tbsp extra virgin olive oil. Add the chicken. Cook, tossing regularly until browned (about 5 to 7 minutes). Season with kosher salt and black pepper. Transfer the chicken to a side plate for now.
- In the same pot, add onions and saute for about 4 minutes over medium heat, tossing regularly until softened (if needed, add a little more extra virgin olive oil.) Add the garlic, red pepper flakes, coriander, cumin, and rosemary. Stir to combine. Cook, stirring regularly, for 30 seconds to 1 minute over medium heat (watch to make sure the garlic does not burn.)
- Return the chicken to the pot, add the white beans (both the whole and smashed beans), broth, kale, and cheese rind.
WHITE BEAN CHICKEN SOUP - DIARY OF A RECIPE COLLECTOR
From diaryofarecipecollector.com
- In a large pot or dutch oven, heat oil over medium-high heat. Add onion. Season with 3/4 tsp creole seasoning. Cook for about 7 minutes.
CREAMY CHICKEN AND BEAN SOUP - WILL COOK FOR SMILES
From willcookforsmiles.com
- Combine water, salt, pepper, and sage in a pot and bring to simmer over medium-high heat. Add chicken and lower the heat to medium-low. Let it slow simmer for about an hour.
HEALTHY CHICKEN WHITE BEAN SOUP - A SPICY PERSPECTIVE
From aspicyperspective.com
- Set a large 6-8 quart stock pot over medium heat. Add the butter, onions, peppers, carrots, and garlic. Sauté for 3-5 minutes, stirring occasionally.
- Add the whole chicken breasts, beans, chiles, broth, all herbs and spices, 1 teaspoon salt and 1/2 teaspoon ground black pepper. Bring to a simmer and cook for 20 minutes, stirring occasionally.
- Once the chicken breasts are cooked through, pull them out of the soup with tongs. Add the corn to the soup. Then use a fork to shred the chicken into small pieces. Add the shredded chicken back to the soup.
CHICKEN WHITE BEAN SOUP - WORDS OF DELICIOUSNESS
From wordsofdeliciousness.com
- To a large Dutch oven add the olive oil and heat over medium heat. Add the onion, celery, carrots, and garlic. Cook the vegetables for 10 to 12 minutes or until they start to get tender.
- Once the vegetables are tender add the beans, cooked chicken, chicken broth, and bay leaf. Turn the heat up to medium-high and bring the soup to a boil.
- Once it starts to boil reduce the heat slightly and continue to cook for about 20 to 30 minutes or until the vegetables are cooked. Add the chopped spinach 5 to 10 minutes before the soup is done cooking.
WHITE BEAN CHICKEN SOUP RECIPE - THE MODERN PROPER
From themodernproper.com
- Sauté onions, carrots, celery, jalapeño and bay leaf until vegetables are onions are tender, about 5 minutes
- Add garlic and cook for 2 more minutes.Add chicken stock, beans, shredded chicken, salt and pepper and dill
SLOW COOKER CHICKEN AND WHITE BEAN SOUP - 365 DAYS OF SLOW ...
From 365daysofcrockpot.com
- Use tongs to remove the chicken and place it on a cutting board to shred. Add shredded chicken back into the slow cooker.
GARLICKY WHITE BEAN SOUP WITH CHICKEN AND CHARD RECIPE ...
From foodandwine.com
- Heat the oil in a large saucepan until shimmering. Add the onion, 1 tablespoon of the minced garlic and a pinch of crushed red pepper. Cook over moderately high heat, stirring frequently, until the onion is softened, about 6 minutes. Add the stock, Swiss chard and beans and bring to a boil. Reduce the heat to moderately low and simmer until the chard is tender and the soup is slightly thickened, about 15 minutes.
- Add the chicken and the remaining 1/2 tablespoon of garlic and simmer gently over moderately low heat until the chicken is just cooked through, about 5 minutes. Season with salt and pepper. Ladle the soup into bowls and serve.
LEMON CHICKEN & WHITE BEAN SOUP - ZOUP! GOOD, REALLY GOOD
From zoupbroth.com
- Combine 1 can of the Cannellini beans and 1 cup of Zoup! Good, Really Good® Chicken Bone Broth in a blender until smooth. Set aside.
- Heat olive oil in a large pot over medium heat. Saute the chopped onion and carrot until tender. Add the garlic, salt and pepper. Then add the remaining can of Cannellini beans, chickpeas and rosemary. Stir to combine.
- Add the blended bean and broth mixture, 3 cups of Zoup! Good, Really Good® Chicken Bone Broth and chopped chard. Bring to a boil and then reduce to low heat and cook for 25 minutes.
CHICKEN AND WHITE BEAN SOUP RECIPE | MYRECIPES
From myrecipes.com
- Cook bacon in a large saucepan over medium heat 7 minutes or until crisp. Remove bacon from pan, reserving drippings in pan; set bacon aside.
- Add chicken to drippings in pan; sauté 6 minutes. Remove chicken from pan. Add onion and garlic to pan; cook 4 minutes or until tender. Add tomato, oregano, and pepper; cook for 1 minute, stirring constantly. Return bacon and chicken to pan. Stir in 2 cups water and broth, scraping pan to loosen browned bits. Bring to a boil. Add orzo, and cook for 9 minutes or until al dente. Add beans; cook 2 minutes or until heated. Remove from heat; stir in parsley, vinegar, and salt.
LEMON CHICKEN WHITE BEAN SOUP - SALT & LAVENDER
From saltandlavender.com
- Add the oil, celery, onion, and carrots to a soup pot and sauté over medium-high heat for 5-7 minutes.
CHICKEN WHITE BEAN SALSA SOUP RECIPE - SIMPLE NOURISHED LIVING
From simple-nourished-living.com
- Empty the salsa into a large saucepan. Cook for 2 minutes over medium-high heat, then add the chicken, beans, broth, chili powder and cumin (if desired).
- Alternatively, to make in a slow cooker, add all ingredient into your slow cooker and cook covered on low until hot, about 4 to 6 hours.
EASY MEXICAN WHITE BEAN & CHICKEN SOUP (SLOW COOKER OR ...
From fromscratchfast.com
- If you’re using a slow cooker, first cook the vegetables on the stovetop or in the microwave. To microwave, combine all of the ingredients, including the olive oil, onion, celery, peppers, garlic, cumin and oregano in a large heatproof bowl, and season with salt and pepper. Microwave on high, stirring occasionally, until the vegetables are tender, about 6-8 minutes. Otherwise, heat the olive oil in a 12-inch skillet or large pot (use a pot if you're cooking the soup on the stovetop) over medium-high heat. Add the onion, celery and peppers. Season with salt and pepper. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Add the garlic, cumin and oregano, and stir until fragrant, about 30 seconds. At this point you can either finish cooking the soup on the stovetop or in a slow cooker.
- If cooking on the stovetop, add the can of green chiles, beans, chicken and broth to the pot with the vegetables. Season with salt and pepper. Bring to a boil then reduce to a gentle simmer and cook for anywhere from 45 minutes to 1 1/2 hours, depending on how much time you have and/or how lazy you’re feeling (this is a very forgiving soup), or until the vegetables are tender and the soup has thickened slightly.
- If using a slow cooker, scrape the vegetables into the slow cooker, and add the can of green chiles, beans, chicken and broth. Season with salt and pepper, and stir to combine. Cook until the vegetables are tender, about 4-5 hours on low or 3-4 hours on high.
CHICKEN WHITE BEAN SOUP - HAKA LIFE NUTRITION
2022-01-11 Chicken & White Bean Soup This one is sure to keep you warm on the coolest of winter days, and the prep time is a dash! Give this soup a spin and let me know what you think. Ingredients. 2 teaspoons extra-virgin olive oil; 2 leeks, white and light green parts only, cut into 1/4-inch rounds; 1 tablespoon chopped fresh sage, or 1/4 teaspoon dried; 2 14-ounce cans …
From hakalife.com
4/5 (2)
From hakalife.com
4/5 (2)
CHICKEN AND WHITE BEAN SOUP - AMERICAN CANCER SOCIETY
Here it makes a quick and flavorful “homemade” chicken soup. Instead of traditional noodles, this soup is made with protein-packed beans. Choose a rotisserie chicken with mild seasoning—both plain and lemon-pepper work well. Adding the wings and some bones to the broth adds richer flavor. For a burst of green, add a few handfuls of baby spinach or 2 tablespoons chopped …
From cancer.org
Calories 235Saturated Fat 1.0 gCalories from Fat 45Total Fat 5.0 g
From cancer.org
Calories 235Saturated Fat 1.0 gCalories from Fat 45Total Fat 5.0 g
WHITE BEAN CHICKEN SOUP - COMFORTABLE FOOD
2022-01-20 Heat the oil in a medium stockpot over medium heat, then fry the baco n until almost crisp - about 5 minutes. Step 2. Use a slotted spoon to remove the bacon from the saturated fat and set it aside. Step 3. Add onion, celery, and red pepper to the pot and cook until softened, about 4 - 5 minutes. Step 4.
From comfortablefood.com
From comfortablefood.com
10 BEST TUSCAN WHITE BEAN CHICKEN SOUP RECIPES - YUMMLY
2022-04-01 great northern beans, chicken, salsa verde, garlic, cumin, chicken broth and 1 more. SNOOPS WHITE CHILI CarlonCathey. cumin, chicken broth, jalapeno, salt, Tabasco Sauce, Worcester sauce and 8 more. Tuscan White Bean Soup Swanson. fresh parsley, kale, olive oil, chicken sausage, grated Parmesan cheese and 5 more.
From yummly.com
From yummly.com
WHITE BEAN & CHICKEN SOUP | CANADIAN LIVING
In large saucepan, combine chicken, beans, green tomato sauce, cumin and paprika; mix to coat well. Add broth; bring to boil. Reduce heat and cook until soup is heated through, about 5 minutes. (Make-ahead: Can be stored in airtight container and refrigerated for up to 3 days or frozen for up to 2 months.) Divide soup among bowls.
From canadianliving.com
From canadianliving.com
10 BEST WHITE BEAN CHICKEN CHILI SOUP RECIPES | YUMMLY
2022-03-24 29,110 suggested recipes. White Bean Chicken Chili Soup Hip Foodie Mom. rotisserie chicken, crushed red pepper flakes, chili powder, dried oregano and 15 more. White Bean Chicken Chili Soup (Instant Pot) A Saucy Kitchen. cumin, sea salt, cannellini beans, skinless chicken breast, low sodium chicken stock and 11 more. Yummly Original.
From yummly.com
From yummly.com
LEMON WHITE BEAN SOUP - THERESCIPES.INFO
White Bean Soup Recipe - Love and Lemons top www.loveandlemons.com. Add the remaining 3¼ cups broth and 2¼ cups white beans.Simmer for 10 minutes. Add the bean puree, stir, and simmer, uncovered, for 20 minutes. Remove from the heat and stir in the lime juice.
From therecipes.info
From therecipes.info
WHITE BEAN CHICKEN SOUP - NOURISH AND FETE
2021-12-16 Cook for 30-60 seconds, just until fragrant. Stir in broth and bring to a boil. Add the shredded chicken, then reduce heat to medium and let the broth simmer for 8-10 minutes, stirring occasionally. Stir in the beans and greens. Allow about 1 minute for the greens to wilt. Add lemon juice, parsley, salt, and pepper.
From nourish-and-fete.com
From nourish-and-fete.com
CANNELLINI BEAN SOUP RECIPE WITH FARRO: THIS CREAMY 6 ...
8 cups vegetable broth (you could use chicken broth) 4 cloves garlic, minced; 1 heaping tablespoon fresh chopped thyme leaves; 1 cup chopped carrots; Here's how to make it: Put the farro and water into a pot. Bring to a boil and cook until tender, about 15 to 20 minutes. Cover the pot and set aside. In a large soup pot, add the beans, broth, garlic, thyme and carrots. Bring …
From 30seconds.com
From 30seconds.com
CHICKEN AND WHITE BEAN SOUP | DINNER RECIPES | GOODTOKNOW
2019-07-02 Method. Heat the oil in a large pan and fry the onion, leek, celery and garlic for 5 mins until beginning to soften. Add the chicken and fry for a further 7-8 mins until the chicken is browned all over. Pour in the stock and add the chopped oregano and beans. Simmer gently for 20-25 mins, stirring occasionally.
From goodto.com
From goodto.com
CHICKEN AND WHITE BEAN SOUP WITH TURMERIC AND AMCHOOR
2022-01-16 Simply simmering a spice blend into store-bought chicken broth instantly turns it into a deeply flavorful soup. A mix of canned white beans and shredded leftover roast chicken makes this a hearty one-pot meal that comes together in minutes. If you have unseasoned homemade chicken stock on hand, definitely use it here. Serves: 4
From galileeculinaryinstitute.com
From galileeculinaryinstitute.com
CAULIFLOWER AND WHITE BEAN SOUP-CHICKEN STOCK, FRESH HERBS ...
Nov 12, 2013 - Cauliflower and white bean soup-chicken stock, fresh herbs, garlic, shallot sautéed first, boil with bay leaves. Add canned white beans and cook remove bay leaves and use immersion blender add a drizzle of dry sherry and olive oil fresh cracked pepper and salt
From pinterest.ca
From pinterest.ca
CHICKEN AND WHITE BEAN SOUP RECIPE | COOKING LIGHT
1. Place beans, stock, onion, carrot, rosemary, and Parmesan rind in a 6-quart slow cooker. Top with chicken; cover and cook on low until beans and vegetables are tender, 7 to 8 hours. Transfer chicken to a cutting board; let stand until cool enough to handle, about 10 minutes. Shred chicken, discarding skin and bones.
From cookinglight.com
From cookinglight.com
CREAMY TUSCAN WHITE BEAN AND CHICKEN SOUP RECIPE
2016-08-01 In a large pot, heat the olive oil and sauté the onion until translucent, about 4-5 minutes. Add the carrot and garlic and cook a minute longer. Add the chicken, broth, beans, spices, salt, and pepper. Bring to a boil, then lower flame and simmer over a medium-low heat for 15 minutes. Add the half & half and spinach.
From premeditatedleftovers.com
From premeditatedleftovers.com
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