Tuesday, July 26, 2016

Chicken and White Bean Soup

Are you looking for a delicious, hearty soup, that is also healthy? Chicken and White Bean Soup is for you! My recipe is low-sodium, low-fat, and high on flavor and fiber! Enjoy!

Being on medically-advised, restricted diets is tough, but it has made me more creative in designing my recipes!


1 cup baby carrots
1 cup celery, coarsely chopped 
1/2 cup sweet onions, coarsely chopped 
1 - 15.5 ounce can Navy Beans (Do not drain!)
26 ounces low-sodium chicken broth
1-1/2 cup cooked chicken, cut or torn in small pieces


Slice carrots crosswise in 1/2" slices. Combine carrots, celery, and onions in a large cooking pot. Add water to cover. Bring to a boil, and boil gently for 15 minutes. 

Add 1 can of Navy Beans (with liquid), chicken broth, and cooked chicken. Bring to a second boil, and boil gently for 10 minutes. Lower heat, and simmer about 5 minutes.

Ms. Nancy's Notes:

  • This soup is delicious served with crackers, and it can also be served over cooked rice.
  • Rotisserie chicken or any kind of leftover cooked chicken or turkey can be used in this recipe.

Chicken and White Bean Soup -
a hearty meal in a bowl! 

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