Description
Dried navy beans are slow cooked with onion, garlic, spices, carrots, celery and chicken (or you can use turkey). You can make it creamy or dairy free (it’s up to you). For cold nights this soup is a 10 out of 10!
Ingredients
- 6 cups chicken broth
- 1 yellow onion, diced
- 4 garlic cloves, minced
- 3 large carrots, sliced into 1/2 inch pieces
- 3 ribs of celery, sliced into 1/2 inch pieces
- 1 pound dry navy beans, rinsed and sorted
- 1 bay leaf
- 1 tsp dried rosemary
- 1/2 tsp dry thyme
- 1/2 tsp smoked paprika
- 1/4 tsp black pepper
- 1 1/4 tsp salt
- 2 boneless, skinless chicken breasts (see note)
- 1 cup half and half (see note)
Instructions
- Add all ingredients except for the half and half into the slow cooker.
- Cover and cook on low for 8-10 hours, or until beans are tender.
- Use tongs to remove the chicken and place it on a cutting board to shred. Add shredded chicken back into the slow cooker.
- Warm your half and half before adding it to the pot so it doesn’t curdle. I do this by putting it in a glass measuring cup in the microwave for 1 minute. Add the warmed half and half into the slow cooker. Stir. Taste test. Salt and pepper to taste.
- Ladle into bowls and enjoy!
Notes
I used my 6 quart oval Kitchenaid slow cooker.*
You can also use 4 boneless skinless chicken thighs in the place of the breasts. Or you can use cooked chicken or turkey (about 1 pound). Just add the cooked meat in after the beans have cooked. Another idea is to add cubed ham. Ham is salty though so you’d probably want to cut the salt down to 3/4 tsp.
I chose to add in a cup of half and half (a product with half cream and half whole milk) into my soup. It gave it the creamy taste. I really loved it with the dairy but if you are trying to cut back on calories or are lactose intolerant you can just leave the half and half out.
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1/8 of the recipe
- Calories: 382
- Sugar: 5 g
- Sodium: 1019 mg
- Fat: 9 g
- Saturated Fat: 3.3 g
- Carbohydrates: 41 g
- Fiber: 15 g
- Protein: 34 g
- Cholesterol: 55 mg