Real Recipes From Real Home Cooks ®

chicken and bean soup-connie's

Recipe by
Connie Ottman
Orlando, FL

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:)

yield 3 -4
prep time 15 Min
cook time 45 Min
method Stove Top

Ingredients For chicken and bean soup-connie's

  • 3
    chicken thighs and/or breasts, skinless, boneless and cooked
  • 1 lg
    onion, chopped
  • 4 lg
    carrots, chopped into small pieces
  • 1 can
    pinto beans, drained and rinsed well
  • 1 can
    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

How To Make chicken and bean soup-connie's

  • 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.