I just made a large pot of soup – and it turned out delicious! I just love it when I try something and it turns out so well. I had peered into my pantry earlier looking for something that struck my fancy. I saw some cans of navy beans, and I thought of making soup, but I wanted something different than my usual soups or chilis. For some reason, the idea of making a chicken and white bean soup – something I’ve never made before – popped into my mind.

Chicken and White Bean Soup

I figured it shouldn’t be that hard to make, and it wasn’t. Here’s how I made it.

Chicken and White Bean Soup

2 qts. chicken stock
2 cups cooked, boneless, skinless chopped chicken (white or dark meat – or both)
1 cup grated fresh carrots
1 large onion, chopped finely
3 stalks celery, chopped finely
1 teaspoon poultry seasoning
1 teaspoon garlic salt
3 tablespoons chopped parsley
4 16-ounce cans navy beans
1 pkg frozen chopped spinach (thawed, rinsed, patted dry)
salt/pepper to taste

Cook the vegetables in the chicken stock until tender. Add the rest of the ingredients and simmer for about an hour. You can thicken the soup with a little flour, if desired. Serving suggestion: After spooning into bowls, sprinkle grated cheese on top before serving.

This makes a LARGE pot of soup. This recipe provided enough for my husband and me to have a hearty meal today. Then there was plenty to fill several small containers to keep in the refrigerator for this week and then a few more containers to put in the freezer for those days when all I can manage for dinner is to grab something out of the freezer and re-heat – a super easy and delicious meal!

YUMMY! And super healthy – virtually nonfat, lots of veggies, high fiber.