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Homemade Chicken and Bean Soup Recipe

Updated on September 2, 2012
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Every once in a while I go through my cupboard and refrigerator to see what I can use up. I always like to use the canned stuff because most people I know tend to forget about the canned beans and vegetables. They like they’ll last forever and sadly they don’t. So I usually make a soup or stew or something along those lines to use up the stuff before I have to throw it out. This is a recipe for Chicken and Bean Soup I threw together not so long ago. You can use white beans or even kidney beans if you like them.


1 lb. Skinless, Boneless Chicken breast

1/8 tablespoon Salt

1/8 tablespoon Pepper

2 cups Carrots, diced

2 cups Celery, diced

2 cups, Red Onion, diced

6 cloves Garlic, minced

1 bay leaf

1 tsp. thyme

1 tsp. rosemary

1 tsp. sage

1 tsp. oregano

1 (14 oz.) can Diced tomatoes

3 (14 oz.) cans Chicken broth

1 (15 oz.) can White or Kidney beans


1. Cut the chicken breast into 1-inch pieces.

2. Season the chicken pieces with salt and pepper.

3. In a large cooking pot, over medium-high heat, cook the chicken (about 8 minutes).

4. Remove chicken pieces and leave juice behind in pot.

5. Add carrots, celery, onion, garlic, bay leaf, thyme, rosemary, sage, and oregano.

6. Sautee until translucent (about 5 minutes).

7. Add chicken back into pot (with any juices).

8. Add canned tomatoes, broth, and white beans.

9. Bring to a boil and then lower to a simmer and cook for one and half (1 ½) hours.

10. Remove from heat and let cool for 20 minutes before serving.

11. Serve with garlic bread if desired.


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