Chicken And Bean Soup

This Chicken and Bean Soup is the ultimate comfort food for chilly evenings. It features tender chunks of chicken simmered until falling off the bone, paired with earthy beans, sweet carrots, and hearty potatoes in a deeply flavorful homemade broth. The addition of poultry seasoning, thyme, and fresh celery creates an aromatic profile that is both rustic and refined. This dish is incredibly satisfying, offering a perfect balance of protein and fiber. It is ideal for family dinners, potlucks, or meal prepping, as the flavors deepen and improve with each passing day. Simple to prepare with pantry staples, this soup delivers warmth and nourishment in every bowl.

Cooking Method: Boiling, Stewing

Cuisine: Global

Courses: Soups

Difficulty: Advanced

Servings: 20

Calories: 1072.0

Dietary: Gluten-free

Description

This Chicken and Bean Soup is the ultimate comfort food for chilly evenings. It features tender chunks of chicken simmered until falling off the bone, paired with earthy beans, sweet carrots, and hearty potatoes in a deeply flavorful homemade broth. The addition of poultry seasoning, thyme, and fresh celery creates an aromatic profile that is both rustic and refined. This dish is incredibly satisfying, offering a perfect balance of protein and fiber. It is ideal for family dinners, potlucks, or meal prepping, as the flavors deepen and improve with each passing day. Simple to prepare with pantry staples, this soup delivers warmth and nourishment in every bowl.

Ingredients

1 large Chicken or pieces 1 Water sufficient
1 large Onion; chopped
1 tablespoons Poultry seasoning
6 Carrots; cut bite sized
2 tablespoons Pepper
6 medium Potatoes; cubed
1 tablespoons Thyme
6 Celery Stocks; chopped
1 tablespoons Salt
4 cups Beanland soup mix

Directions

1
Place the whole chicken or chicken pieces into a large stockpot.
2
Cover the chicken completely with water and bring to a rolling boil over high heat.
3
Reduce heat to low, cover, and simmer for 2 to 3 hours until the chicken is tender and falling off the bone.
4
Remove the chicken pieces from the pot and set aside to cool.
5
Strain the remaining broth through a fine-mesh sieve into a large bowl, discarding any solids.
6
Skim the fat from the surface of the strained broth.
7
Once the chicken is cool enough to handle, remove all skin, bones, and excess fat.
8
Shred or break the chicken meat into bite-sized pieces.
9
Return the skimmed broth to the clean stockpot.
10
Add the shredded chicken, cubed potatoes, bite-sized carrots, chopped celery, chopped onion, and Beanland soup mix to the pot.
11
Stir in the poultry seasoning, thyme, salt, and pepper.
12
Add enough water if necessary to ensure there are approximately 25 cups of liquid in the pot.
13
Bring the soup back to a boil, then reduce heat to low and simmer for 1 hour, or until the vegetables are tender.
14
Taste and adjust seasoning with more salt or pepper if needed before serving.

Nutrition Facts

Servings 20

Amount Per Serving
Calories 1072.0kcal

% Daily Value *
Total Fat 38.3g59%
Saturated Fat 7.6g38%
Cholesterol 11.1mg4%
Sodium 3059.1mg128%
Total Carbohydrate 164.1g55%
Dietary Fiber 18.0g72%
Sugars 59.0g
Protein 16.7g34%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chicken soup, bean soup, comfort food, hearty stew, homemade broth, winter meal, chicken and rice, beanland mix, root vegetables, poultry seasoning, meal prep, family dinner, slow cooked, protein packed, warm soup, rustic recipe, simmered chicken, vegetable soup, easy dinner, potato soup

Read it online: https://www.chefs-mate.com/recipe/chicken-and-bean-soup/