This easy soup is tasty and nutritious, too. I like to top individual bowls with a few sprigs of fresh parsley. Home-baked rolls- I use frozen bread dough- are an added treat. —Phyllis Shaughnessy, Livonia, New York
Chicken Bean Soup
Chicken Bean Soup
Prep Time
10 min
Cook Time
4 hours
Yield
12 servings (3 quarts)
Ingredients
- 1 pound boneless skinless chicken breasts, cubed
- 2 cans (14-1/2 ounces each) chicken broth
- 2 cans (14-1/2 ounces each) Italian diced tomatoes, undrained
- 1 can (16 ounces) kidney beans, rinsed and drained
- 1 can (15-1/4 ounces) whole kernel corn, drained or 1-1/2 cups frozen corn
- 1 can (15 ounces) lima beans, rinsed and drained, or 1-1/2 cups frozen lima beans
- 1 cup frozen peas and pearl onions
- 1 tablespoon snipped fresh dill or 1 teaspoon dill weed
- 1/2 teaspoon ground ginger, optional
Directions
- In a 5-qt. slow cooker, combine all ingredients. Cover and cook on low for 4-5 hours or until chicken is no longer pink.
Nutrition Facts
1 cup: 159 calories, 1g fat (0 saturated fat), 22mg cholesterol, 624mg sodium, 22g carbohydrate (7g sugars, 5g fiber), 13g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1 vegetable.
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