Chicken and bean soup-Connie's

Connie Ottman

By
@cottman

It was one of those days when I didn't have a clue about dinner. And, It was cold outside. So the creativity button clicked in and this is what came out.
Warm, filling and delicious, it hit the spot. "This is a winner" came from the one lonely diner. I think you can try different beans and see what develops. We like using two different kinda.
This is good with a crusty bread. Hope you enjoy:)


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Serves:

3-4

Prep:

15 Min

Cook:

45 Min

Method:

Stove Top

Ingredients

3
chicken thighs and/or breasts, skinless, boneless and cooked
1 large
onion, chopped
4 large
carrots, chopped into small pieces
1 can(s)
pinto beans, drained and rinsed well
1 can(s)
navy beans, drained and rinsed well
2 qt
chicken stock, homemade is best. chicken broth will not produce the same flavor.
1/2 Tbsp
thyme, dried
salt and pepper top taste.
be sure to taste after adding spices, a little at a thyme until it matches your taste.
5
ribs of celery, chopped

Directions Step-By-Step

1
Chop cooked chicken into mouth sized pieces.
(I stewed my chicken in water, onions with skins on, carrots and salt and pepper.)
2
Chop onions, carrots and celery.
3
Drain and rinse well beans.
(Next time, I'll try two different beans to see how that goes)
4
Place chicken, onions, celery, carrots and beans in a large pot.
5
Cover ingredients with chicken stock.
Liquid should go 3-4 inches over ingredients. Add more or less as desired. After all, it's soup.
6
Add salt, pepper and thyme.
taste, if it needs more, add it.

About this Recipe

Course/Dish: Chicken Soups
Main Ingredient: Chicken
Regional Style: American
Other Tags: Quick & Easy, For Kids, Healthy