Mar 4, 2013

Quick and Creamy White Bean Chicken Soup



Quick and Creamy White Bean Chicken Soup

Whipped up this white bean soup to use as a snack for both my husband and myself. It would also be a great lunch or dinner. I got the idea to puree the white beans because I had overcooked them so they were mushy. I try to cook large batches of beans in the crock-pot and then freeze them. This soup turned out really good. I liked it so much, I think i will keep the modifications. It reminded me of a creamy chicken soup, but so much healthier for you. One bowl has less than 200 calories.

Here is the recipe with modifications:
1 onion, chopped
2 stalks celery, chopped
1 carrot, diced real small
2 cans of chicken stock
1 can white navy beans or 1-2 cups precooked and frozen beans
salt, pepper and garlic powder
about 6 oz of cooked chicken breast chopped or shredded (1/2 - 1 cup; i cook up large batches and then freeze them)
1/4 tsp rosemary
1/4 tsp ground sage
1/2 cup of beef stock (optional, i had it so I added it to darken the soup a little)

Saute the onions, celery and carrots until golden. Add chicken broth or stock, spices and chicken.

In a food processor or commercial blender (like a vitamix) puree the beans. Add to the soup.

Simmer for about 10 minutes. Serve :)

The link below is the original recipe:
http://bit.ly/ZiENyW

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