Chicken & Navy Bean Soup

Clock Icon 2 hours |
Servings: 8 |
Prep: 20 minutes |
Cook: 90 minutes

Ingredients

  • 2 19 oz (240 ml) cans of navy beans drained and rinsed
  • 6 cups (1.5 L) chicken broth
  • 1 tsp (5 ml) dried thyme
  • 1 tsp (5 ml) dried rosemary
  • ½ tsp (2.5 ml) smoked paprika
  • 1 bay leaf
  • 1 medium onion, chopped
  • 1 clove garlic, minced
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 28 oz (796 ml) can diced tomatoes
  • 1 ½ lbs (675 g) boneless, skinless chicken breasts, cut into 1-inch pieces 
  • 1/2 cup (125 ml) chopped fresh parsley
  • ½ tsp (2.5 ml) each salt and pepper to taste



Method

  1. Add the chicken broth, thyme, rosemary, bay leaf, smoked paprika, onion, garlic, carrots, celery and tomatoes, navy beans. Bring to a boil, cover, and adjust the heat so that the soup cooks at a gentle simmer for 30 minutes. 
  2. Add chicken and cook for another hour.
  3. Stir in fresh chopped parsley and add salt and pepper to taste.

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