Courtesy of MPSG and Great Tastes of Manitoba
SERVINGS: 8
PREP TIME: 20 minutes
COOK TIME: 90 minutes
TOTAL TIME: 2 hours
Ingredients
- 6 cups (1.5 L) chicken broth
- 1 tsp (5 mL) dried thyme
- 1 tsp (5 mL) dried rosemary
- ½ tsp (2 mL) smoked paprika
- 1 bay leaf
- 1 medium onion, chopped
- 1 clove garlic, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 – 28 oz (796 mL) can diced tomatoes, undrained
- 2 – 19 oz (540 mL) cans of navy beans, drained and rinsed
- 1 ½ lbs (675 g) boneless, skinless chicken breasts, cut into 1-inch (2.5 cm) pieces
- ½ cup (125 mL) chopped fresh parsley
- ½ tsp (2 mL) each salt and pepper
Method
- In large pot, add chicken broth, thyme, rosemary, bay leaf, smoked paprika, onion, garlic, carrots, celery, tomatoes and navy beans.
- Bring to a boil. Cover, and adjust the heat to cook the soup cooks a gentle simmer for 30 minutes.
- Add chicken and cook for another hour.
- Stir in fresh chopped parsley.
- Add salt and pepper to taste.