Sun 14 Sep 2008
Chicken & White Bean Soup
Posted by micki under What's For Lunch?, What's For Supper?
1 Comment
Comfort Food For Rainy Days!
As the residual hurricane weather sweeps through our town today, we gather around our soup bowls for comfort while sending our well wishes to all those affected by the recent storms. The tomatoes with green chiles warm up this dish, and the chicken offers a nice change from the usual ham & bean soup. Served up with cornbread, this is the perfect rainy day pick-me-up. Try to save some for lunch the next day…
Chicken & White Bean Soup
3 chicken breasts (about 2 lbs.)
4 cups hot water
2 T. instant chicken bouillon granules
2- 29 oz. cans pre-cooked Northern White Beans
1- 15 oz. can pre-cooked Navy Beans
1- 14.5 oz. can diced tomatoes with green chiles
2 T. dried minced onions
1/2 tsp. thyme
1/2 tsp. basil leaves
In a stock pot, pour hot water and mix in bouillon granules, then add chicken breasts and boil about 25 minutes, or until chicken juices are clear. Cut up chicken breasts (I cut mine up right in the pot with a large knife & serving fork, but you can remove from pot, cut up and return to pot). Add remaining ingredients and bring to boil. Reduce heat and simmer for 1 1/2 hours, stirring occasionally. (If you don’t have time on your side, serve right away. It will still taste great).
September 23rd, 2008 at 12:26 pm
Great soup! I whipped this up real quick while getting dressed one morning and took it to work to simmer. It fed the gang of 5 at the office with leftovers! Great with cornbread – I’d love to see this at the next church soup supper! – Zhonda