Chicken Kidney Bean Soup
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 126.4
- Total Fat: 1.1 g
- Cholesterol: 16.4 mg
- Sodium: 296.6 mg
- Total Carbs: 20.2 g
- Dietary Fiber: 5.1 g
- Protein: 10.6 g
View full nutritional breakdown of Chicken Kidney Bean Soup calories by ingredient
Introduction
Great soup with chicken, veggie's, and kidney beans for those rainy days or when you're feelin' under the weather Great soup with chicken, veggie's, and kidney beans for those rainy days or when you're feelin' under the weatherNumber of Servings: 10
Ingredients
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12 cups water
10 oz chicken breast, boneless & skinless
4 large or 11 oz carrots
1 medium yellow onion
4 medium or 7.5 oz celery
1 15.25 oz can yellow corn (low sodium)
1 15 oz can red kidney beans
3 TBSP garlic (I like this much, but it can be made with less)
Flavorings to Taste:
Oregano
Black Pepper
Sage
Onion Powder
Poultry Seasoning
Bay Leaves
Nutmeg (Sounds odd, but tastes great!)
Directions
Add 12 cups of water to large soup pan and place on high heat
Cut chicken into bite size pieces and add to water
While water and chicken are coming to a boil, cut up carrots
After water starts to boil, add carrots, and turn to medium or medium high to maintain a low rolling boil
Add spices to your liking, I usually go by scent, not by measurement
Dice up onion and add
Cut up celery and add
Open can of corn, do not drain, add the whole can to the pot
Add garlic
Let boil without lid for about 20 minutes
Open, drain, and add kidney beans
Put lid on pan and boil for about 25-30 minutes, stir once or twice
Take lid off and turn low to simmer
It is ready to eat if you like or it can sit for a while longer, it's up to you and how much you want the spices to blend, just make sure you take the bay leaves out before serving it!
Makes about 10-1 cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user ERICALYNNJ.
Cut chicken into bite size pieces and add to water
While water and chicken are coming to a boil, cut up carrots
After water starts to boil, add carrots, and turn to medium or medium high to maintain a low rolling boil
Add spices to your liking, I usually go by scent, not by measurement
Dice up onion and add
Cut up celery and add
Open can of corn, do not drain, add the whole can to the pot
Add garlic
Let boil without lid for about 20 minutes
Open, drain, and add kidney beans
Put lid on pan and boil for about 25-30 minutes, stir once or twice
Take lid off and turn low to simmer
It is ready to eat if you like or it can sit for a while longer, it's up to you and how much you want the spices to blend, just make sure you take the bay leaves out before serving it!
Makes about 10-1 cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user ERICALYNNJ.