Great Northern Bean and Chicken soup is the taste of fall in a bowl.
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.
Great Northern Bean and Chicken Soup
2 tablespoons butter
1 medium onion, chopped
1 cup carrots, peeled and sliced
3 stalks celery, diced
1 bay leaf
1 teaspoon Kosher salt
½ teaspoon black pepper
½ teaspoon paprika
½ teaspoon minced garlic
2 cans Great Northern beans
1½ cups cooked chicken, shredded
1 32 ounce box chicken broth
1 chicken bouillon cube
2 cups water
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.
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 cheesy cornbread.
Spicy sea salt and black pepper crackers add a touch of the all important c’est si bon.
Simple serves a satisfying dish.