Chicken and Vegetable Bean Soup

Chicken and Vegetable Bean Soup

INGREDIENTS

Chicken

• 2 tbsp olive oil

• 1 lb (450 g) chicken breast or thighs, diced

• Salt & black pepper

Vegetables

• 1 medium onion, diced

• 3 garlic cloves, minced

• 2 carrots, sliced

• 2 celery stalks, sliced

• 1 potato, diced (optional, for thickness)

• 1 zucchini, diced

• 1 cup green beans, chopped

• 1 cup corn kernels (optional)

Beans & Broth

• 1 can (15 oz / 425 g) white beans, cannellini or navy, rinsed

• 6 cups chicken broth

• 1 can (14 oz) crushed tomatoes (or 2 fresh tomatoes, diced)

Herbs & Seasoning

• 1 bay leaf

• 1 tsp dried thyme

• 1 tsp dried basil

• 1 tsp paprika

• Salt & pepper to taste

• Fresh parsley for garnish

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INSTRUCTIONS

1. Sear the Chicken

   • Heat olive oil in a large pot.

   • Season chicken with salt and pepper.

   • Cook until lightly browned, 5–6 minutes.

   • Remove chicken and set aside.

2. Sauté Vegetables

   • In the same pot, add onion and garlic; cook until fragrant.

   • Add carrots, celery, potatoes, zucchini, and green beans.

   • Cook 5–7 minutes until vegetables start to soften.

3. Add Beans and Broth

   • Return chicken to pot.

   • Add white beans, broth, crushed tomatoes, thyme, basil, paprika, and bay leaf.

4. Simmer

   • Bring to a boil, then reduce heat.

   • Simmer 30–40 minutes until vegetables are tender and flavors blend.

5. Finish and Serve

   • Adjust seasoning with salt and pepper.

   • Garnish with chopped fresh parsley.

   • Serve hot with bread or over rice.

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OPTIONAL ADD-ONS

• Add spinach or kale during last 5 minutes

• Add chili flakes for heat

• Add pasta or barley for a heartier soup

OTHER RECIPES

Ingredients -

• 1 cup Dry Great Northern Beans
• 6 cups Water
• 1 cup chopped Onion
• 1 medium Fennel Bulb, trimmed and cut into 1/2-inch pieces
• 2 medium Carrots, chopped
• 2 Garlic Cloves, minced
• 2 tablespoons snipped Fresh Parsley
• 1 teaspoon Dried Rosemary, crushed
• 1/4 teaspoon Pepper
• 4-1/2 cups Chicken Broth
• 2-1/2 cups shredded or chopped Cooked Chicken
• 1 (14-1/2-ounces) can Diced Tomatoes, undrained

INSTRUCTIONS

1. In a large stockpot, combine 6 cups water and dry great northern beans.
2. Bring to a boil. Reduce heat to low.
3. Simmer 10 minutes, uncovered.
4. Remove from heat, cover stockpot, and let stand for 1 hour.
5. Drain and rinse beans.
6. In crockpot, add onion, fennel, carrots, garlic, parsley, rosemary, and pepper.
7. Add beans on top of vegetables.
8. Pour chicken broth over beans.
9. Cover crockpot.
10. Cook on low setting 8-10 hours.
11. Stir in chicken and tomatoes.
12. Increase to high heat. Cook 30 minutes longer.

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