White Bean & Chicken Soup

  • 2 cups (dry) navy or northern beans
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 1 medium yellow onion, chopped
  • 2 tablespoons butter or margarine
  • 1 ½ cups cooked chicken, chopped
  • 3 cans (14.5oz each) chicken broth (substitute fresh stock if available)
  • 1 bay leaf
  • 1 teaspoon ground thyme
  • salt and pepper to taste

Wash and sort the beans, then soak them overnight.

Melt the butter or margarine in a non-stick skillet. Add the carrots, celery, and onion and sauté until onion begins to turn translucent. Transfer vegetables to a Crock-Pot. Add the chicken, beans, bay leaf, and thyme. Stir to mix, then add the chicken broth. Turn Crock-Pot to low setting and allow soup to simmer for 8 to 10 hours. Remove the bay leaf and serve. It’s even better the second day.

This recipe first appeared in Our State in January 2001.

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