Ingredients (Serves 4–6)
2 chicken breasts or thighs (boneless, skinless) or 2 cans of chicken
1 can (15 oz) white beans, drained and rinsed
4 cups chicken broth
2 carrots, diced
2 celery stalks, diced
1 onion, chopped
2 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried parsley (or fresh, chopped)
Salt and pepper to taste
Optional: a squeeze of lemon juice for brightness
Instructions
Prep Chicken: Cut chicken into bite-sized pieces or leave whole to shred later.
Combine Ingredients: In a large pot or slow cooker, add chicken, beans, broth, carrots, celery, onion, garlic, thyme, salt, and pepper.
Cook:
Stovetop: Simmer on medium-low for 25–30 minutes, until chicken is cooked and vegetables are tender.
Slow Cooker: Cook on low for 4–6 hours.
Shred Chicken: If using whole chicken pieces, remove, shred, and return to the soup.
Finish: Stir in parsley and optional lemon juice. Adjust seasoning to taste.
Serve: Hot, with crusty bread or crackers.
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That looks delicious! Also looks pretty easy, especially if you’re using canned ingredients. 🙂
LikeLiked by 3 people
Put some cabbage in that and you could likely power a small gas turbine electric generator with my help. Don’t make me go into too much detail, though.
LikeLiked by 4 people
No detail needed ~ thanks for the word picture! 😄
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😋🫘🫘🐓🍲😋
LikeLiked by 3 people
Yum. Definitely with a sqeeze of lemon; makes all the difference.
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