The culinary concept of the one-pot meal is brilliant. Easy and quick from prep to finish are two of my favorite ingredients, and this easy and quick recipe for Great Northern Bean and Chicken soup hits a hearty high note. For a weeknight dinner big on taste and easy peasy prep appeal, give this recipe a try. Simple serves a satisfying dish.
Melt the butter in dutch oven (or just toss the butter in with the veggies like I do). Add the sliced carrots, chopped celery and chopped onion. Sauté until onions become translucent.
Add shredded chicken, beans, bay leaf, garlic, paprika, salt and pepper. Stir to incorporate all the flavor goodness together. Add water, bouillon cube and chicken broth bringing to a boil.
Once a good bubbling boil is reached, reduce heat to low and allow soup to simmer for 45-60 minutes. Remove the bay leaf and serve with crackers or cornbread.
I discovered Nabisco Triscuit Brown Rice & Wheat Sea Salt & Black Pepper last Christmas and let me tell you, these have become a delicious snack cracker obsession at Places In The Home. The zing of the black pepper and the savory balance of the sea salt kick up the taste of this soup to a tasty c’est si bon level.