Chicken and bean soup-Connie's

Connie Ottman


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:)


☆☆☆☆☆ 0 votes

15 Min
45 Min
Stove Top


  • 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

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.

Printable Recipe Card

About Chicken and bean soup-Connie's

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

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