SLOW COOKER ITALIAN CHICKEN BEAN SOUP
————–Click on “SHOW MORE” to see the FULL RECIPE————–
Sponsored by Hurst’s HamBeens though all opinions are mine alone.
RECIPE:
INGREDIENTS:
15.5 oz. Hurst’s Italian Bean Soup Mix (wait to add the included Italian seasoning mix until the end of cooking time)
1.5 pounds boneless skinless chicken breasts
3 celery ribs, sliced
2 carrots, sliced
1 yellow, onion diced
2 garlic, cloves minced
1 sprig rosemary (or 1/2 tsp dried rosemary)
8 cups chicken broth
30 oz. Italian diced tomatoes (two 15-oz. cans) WAIT TO ADD UNTIL END OF COOKING TIME
For serving:
parmesan cheese
garlic bread
SLOW COOKER SIZE:
6-quart or larger
INSTRUCTIONS:
Add the beans to a colander and rinse, sort out any unwanted debris and discard. Add the beans to the slow cooker.
Add the chicken, celery, carrots, onion, garlic, rosemary and chicken broth. (WAIT TO ADD THE TOMATOES AND ITALIAN SEASONING PACKET)
Place the lid on the slow cooker. Cook on HIGH for 7 hours without opening the lid during the cooking time. There are a lot of large beans in this and the longer cooking time is needed to soften them.
Remove the rosemary spring from the top (if you used a sprig).
Remove the chicken breasts onto a plate and cut into cubes (or shred) and add back into the soup.
Add the two cans of diced tomatoes and the included Italian seasoning packet. Stir.
Add salt to taste. Serve and enjoy!
PRINTABLE RECIPE AND NUTRITIONAL INFO:
FAN MAIL:
The Magical Slow Cooker
Sarah Olson
PO BOX 70586
Springfield, OR 97475
#crockpot #souprecipes