2 (15 oz.) cans cannellini beans, rinsed and drained
1 (15 oz.) can diced tomatoes, juices reserved
1 (32 oz.) box chicken or vegetable broth
1 1/2 cups carrots, diced
1 1/2 cups celery, diced
1 cup yellow onion, diced
4 boneless, skinless chicken breasts
3 cloves garlic, minced
2 bay leaves
1 sprig rosemary
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon dried basil
1/2 teaspoon red pepper flakes
Kosher salt and freshly ground pepper, to taste
Parmesan cheese, garnish, optional
Instructions
Place chicken, carrots, celery, onion and garlic
in slow cooker.
Add cannellini beans and diced tomatoes (with
juices) to the pot, then pour in chicken broth.
Season generously with salt and pepper, then
add bay leaves, rosemary sprig, oregano, thyme,
basil and red pepper flakes.
Stir everything together, then cover and cook
on high for 3-4 hours, or on low for 6-8, or
until chicken is cooked through.
Use two forks to shred chicken, then serve hot and
enjoy!
Optional- place all ingredients in a resealable,
plastic, gallon-sized bag and squeeze all
remaining air out. Freeze for up to 6 months
before cooking.
Originally Submitted
9/23/2016
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