WHAT YOU NEED
chicken onion carrot celery tomatoes chicken broth cannelini beans red kidney beans parsley bay leaf
Sauté chicken until no longer pink. Remove chicken with slotted spoon to a bowl and set aside.
1
Add onion, carrots and celery sauté until they begin to brown, about fifteen minutes.
2
Add pureed tomatoes, broth, both cans of beans, parsley and bay leaf to Dutch oven. Bring to a boil then reduce heat and simmer for 15 minutes. Add chicken and heat through.
4
You can freeze this chicken and bean soup, store portions in containers or freezer for up to 3 months.
TIPS
I had a craving for homemade soup (miss you mom!) and made this today. Oh my gosh, so comforting and delicious, thank you for sharing!! ~ Kelly
WHAT PEOPLE SAY