Chicken and Bean Soup
From tuilelaith 16 years ago
- 30 minutes to make
- Serves 4
We had several chicken recipes this month in our rural missouri book. I am sharing them with you as they are all really tasty, and I think you might like them.
Ingredients
- 1 cup dry great northern beans shopping list
- 6 cups water shopping list
- 1 cup onion, chopped shopping list
- 1 medium fennel bulb, cut into 1/2-inch pieces shopping list
- 2 medium carrots, chopped shopping list
- 2 cloves garlic, minced shopping list
- 2 tablespoons dried rosemary, crushed shopping list
- 1/4 teaspoon black pepper shopping list
- 4-1/2 cups chicken broth shopping list
- 2-1/2 cups cooked chicken, chopped or shredded shopping list
- 1 14-1/2-ounce can diced tomatoes, undrained shopping list
How to make it
- Rinse beans and drain. In a large saucepan, combine beans and the 6 cups of water. Bring to a boil; reduce heat and simmer, uncovered for 10 minutes. Remove from heat. Cover and let stand for 1 hour. Drain and rinse beans.
- Meanwhile, in a crockpot, combine onion, fennel, carrots, garlic, parsley, rosemary and pepper. Place beans on top of the vegetables and pour chicken broth over all ingredients. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
- Before serving, if you used the low setting, turn to high setting. Stir in chicken and tomatoes. Cover and cook for 30 minutes longer or until heated throughout.
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