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
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.
Add chicken and cook for another hour.
Stir in fresh chopped parsley and add salt and pepper to taste.
1 hour 50 minutes
