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Chicken Bean Soup

This easy soup is tasty and nutritious, too. I like to top individual bowls with a few sprigs of fresh parsley. Home-baked rolls- I use frozen bread dough- are an added treat. —Phyllis Shaughnessy, Livonia, New York
  • Total Time
    Prep: 10 min. Cook: 4 hours
  • Makes
    12 servings (3 quarts)

Ingredients

  • 1 pound boneless skinless chicken breasts, cubed
  • 2 cans (14-1/2 ounces each) chicken broth
  • 2 cans (14-1/2 ounces each) Italian diced tomatoes, undrained
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15-1/4 ounces) whole kernel corn, drained or 1-1/2 cups frozen corn
  • 1 can (15 ounces) lima beans, rinsed and drained, or 1-1/2 cups frozen lima beans
  • 1 cup frozen peas and pearl onions
  • 1 tablespoon snipped fresh dill or 1 teaspoon dill weed
  • 1/2 teaspoon ground ginger, optional

Directions

  • In a 5-qt. slow cooker, combine all ingredients. Cover and cook on low for 4-5 hours or until chicken is no longer pink.

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