Chicken Kidney Bean Soup

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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
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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 weather
Number of Servings: 10


    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:
    Black Pepper
    Onion Powder
    Poultry Seasoning
    Bay Leaves
    Nutmeg (Sounds odd, but tastes great!)


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.

TAGS:  Poultry | Soup | Poultry Soup |

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