Chicken & Navy Bean Soup

Clock Icon 2 hours |
Servings: 8 |
Prep: 20 minutes |
Cook: 90 minutes

Ingredients

  • 6 cups (1.5 L) chicken broth
  • 1 tsp (5 mL) dried thyme
  • 1 tsp (5 mL) dried rosemary
  • ½ tsp (2 mL) smoked paprika
  • 1 bay leaf
  • 1 medium onion, chopped
  • 1 clove garlic, minced
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 1 - 28 oz (796 mL) can diced tomatoes, undrained
  • 2 - 19 oz (540 mL) cans of navy beans, drained and rinsed
  • 1 ½ lbs. (675 g) boneless, skinless chicken breasts, cut into 1-inch pieces
  • ½ cup (125 mL) chopped fresh parsley
  • ½ tsp (2 mL) each salt and pepper


Method

  1. In large pot add chicken broth, thyme, rosemary, bay leaf, smoked paprika, onion, garlic, carrots, celery, tomatoes and navy beans.
  2. Bring to a boil. Cover, and adjust the heat so that the soup cooks at a gentle simmer for 30 minutes.
  3. Add chicken and cook for another hour.
  4. Stir in fresh chopped parsley.
  5. Add salt and pepper to taste.

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