Chicken and Vegetable Bean Soup

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4 to 6 servings.

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.

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What You Need

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Make It

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  • 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.


  • 4 to 6 servings.

Nutritional Information

Serving Size 4 to 6 servings.
Calories 426
% Daily Value
Total fat 10g
Saturated fat 3g
Cholesterol 78mg
Sodium 1454mg
Carbohydrate 46g
Dietary fiber 15g
Protein 40g

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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