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Nutrition Facts
Serving Size 1 (484g) Recipe makes 5 servings
Calories 275
Calories from Fat 56		(20%)
Amount Per Serving		%DV
	Total Fat 6.3g	9%
	Saturated Fat 1.7g	8%
	Monounsaturated Fat 2.3g
	Polyunsaturated Fat 1.5g
	Trans Fat 0.0g
Cholesterol 52mg		17%
Sodium 874mg		36%
Potassium 972mg		27%
Total Carbohydrate 26.4g		8%
	Dietary Fiber 7.3g	29%
	Sugars 6.3g
Protein 28.3g		56%
detailed view... how is this calculated?

Crock Pot Chicken and Bean Soup

Recipe #147952 | ½ day | 10 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: *Parsley*
Dec 11, 2005

Great soup for leftover chicken. Can make on the stove; just cook/steam veggies first.

SERVES 5 (change servings and units)

Ingredients

1 (15 ounce) can great northern beans, rinsed and drained
2 carrots, chopped
2 celery ribs, chopped
1 large sweet onion, chopped
2 garlic cloves, minced
4 cups chicken broth
1 (14 1/2 ounce) can diced tomatoes, undrained
2 1/2 cups cooked chicken, diced
2 tablespoons chopped parsley
1/4 teaspoon cumin
1/2 teaspoon crushed rosemary
1/2 teaspoon pepper
salt, if needed, to taste

Directions

1
Place all ingredients in a slow-cooker.
2
Cover and cook on low for 8-10 hours.
3
Serve.

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Featured Reviews for This Recipe

From: Chef #978901

On Nov 28, 2008

Substituted 2 drumsticks for the cooked chicken and made it on the stove top instead. Light and tasty. Great with toasted Italian bread.

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From: TheDancingCook

On Nov 11, 2008

This was really good! I had about 3 1/2 cups of cooked, frozen chicken, which I threw into the crockpot frozen. I added a total of 6 cups of broth and used Ro-tel diced tomatoes for some kick, but followed the rest of the ingredients the same. Cooked on low for 8 hours. Topped w/a Mexi-blend of cheese prior to serving and crushed tortilla chips. Tasted great before the cheese and tortillas as well. Great recipe....easy and versitile. Thanks, Marcie!

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From: jonesies

On Oct 8, 2007

Prepared exactly as written, except it started boiling in the crock after 7 hours on low (I blame my "new" crockpot). DH really enjoyed this and had two bowls the first night for a "snack". Thanks for a great autumn recipe Parsley!

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From: Macklander

On Jun 2, 2006

This was an excellent and healthy soup! One change I did make (to my second batch) was to add the chicken in the last 30 minutes of the cook time. Otherwise the chicken is much too stringy and tough. I also prefer more cumin, which gives it a nice, husky flavor.

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