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Main dishes

Chicken and Vegetable Bean Soup

Chicken and Vegetable Bean Soup recipe
Recipe and Photo by: Better Homes and Gardens
Grab a package of Oscar Mayer Carving Board Rotisserie Seasoned Chicken Breast to make prepping this sumptuous soup a snap. Come home to the aroma of soup.
time
prep:
15 min
total:
1 min
servings
total:
4 to 6 servings.

What You Need

1
cup  dry great Northern beans
6
cups  water
1
cup  chopped onion
1
medium  fennel bulb, trimmed cut into 1/2-inch pieces
2
medium  carrots, chopped
2
cloves  garlic, minced
2
tablespoons  snipped fresh parsley
1
 teaspoon dried rosemary leaves, crushed
1/4
 teaspoon pepper
4-1/2
cups  chicken broth
2-1/2
cups  shredded or chopped cooked chicken
1
 14-1/2 ounch can diced tomatoes, undrained

Make It

1. Rinse beans; drain. In a large saucepan, combine beans and the 6 cups water. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Remove from heat. Cover and let stand for 1 hour. Drain and rinse beans.

2. Meanwhile, in a 3-1/2-, 4-, or 5-quart crockery cooker, combine onion, fennel, carrots, garlic, parsley, rosemary, and pepper. Place beans atop vegetables. Pour chicken broth over all.

3. Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.

4. If using low-heat setting, turn to high-heat setting. Stir in chicken and tomatoes. Cover and cook for 30 minutes longer or until heated through on high-heat setting. Makes 4 to 6 servings.

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