Back-of-the-Box Chicken Soup

Category: Soups, Stews and Chili

Cuisine: not set

Ready in 45 minutes
by rotts4me

Ingredients

For the chicken:

1 chicken preferably a stewing hen

1 onion quartered

1 carrot

1 rib celery

Salt and pepper

For the soup:

1 pound dried navy beans soaked overnight and drained

1 cup onion coarsely chopped

2 ribs celery sliced

1 large clove garlic minced

1/2 teaspoon oregano

1 bay leaf

Salt and pepper to taste

Parsley for garnishing

Reserved chicken broth


Directions

Place chicken and vegetables in a large stock pot and cover with water (12-14 cups). Cook for at least two hours until chicken is almost falling off the bone. Remove chicken to cool. Reserve broth for the soup. When chicken is cool, remove flesh from bones and cut into chunks. Add the beans, onion, celery, garlic, oregano, bay leaf and salt and pepper to the broth. Cook the soup for 2 hours or more until beans are tender, then add chunks of chicken. Add parsley just before serving.

Review this recipe »

Related Recipes

Get the BigOven app!

Find any recipe, add your own, make grocery lists easily from recipes. Enter any 3 ingredients and BigOven will tell you what you can make. It's free! (4.5/5 stars)