White Bean and Chicken Soup

cAQmKAXg13c213436363332383EvfehL8T_1346357701White Bean and Chicken Soup

1 lb. dry white beans, soaked overnight

2 onions, diced

2 cloves garlic, minced

2 tsp. Herbs de Provence

1 bay leaf

1 quart chicken stock

1 carrot, peeled and diced

2 stalks celery, diced

2 cups fresh baby spinach

1 1/2 lbs. cooked , boneless chicken breast, shredded

salt and pepper, to taste

In a large stock pot add drained soaked beans, onions, garlic, 1 tsp Herbs de Provence and the bay leaf. Pour just enough water to cover. Bring to boil and reduce to a simmer, adding more water as needed. When beans are almost finished add the chicken stock, diced carrots and celery and the remaining 1 tsp Herbs de Provence. Cook beans, celery and carrots until tender. Stir in the shredded chicken and the baby spinach. Salt and pepper, to taste.

7 thoughts on “White Bean and Chicken Soup

  1. Traditionally, American chicken soup was prepared using old hens too tough and stringy to be roasted or cooked for a short time. In modern times, these fowl are difficult to come by, and broiler chickens (young chickens suitable for broiling or roasting) are often used to make soup; soup hens or fowl are to be preferred when available.`

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  2. MMM…sounds good. Might try it with some of the chard still growing in the garden plot rather than the spinach. And there’s a bit of tarragon in the salad drawer…

  3. We have had a lot of bad luck with buying beans and soaking them for days and they are still like rocks…think that we are the only ones in the area making a purchase in a while…I love it with greens, hubby does not.

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