White Bean Chicken Soup

By Wewah

Ingredients

• 2-3 chicken breasts. (I use thawed frozen boneless skinless chicken tenders), cut into bite sized pieces
• Olive oil or butter
• 1 sweet onion, chopped (or about a cup of frozen chopped onion)
• Several stalks of celery, chopped. (I use an entire celery heart, leaves and stalks)
• Several carrots, peeled and sliced (sliced baby carrots are easy.)
• 1 can diced tomatoes, not drained. use the juice.
• 1 qt. chicken stock, or water and bullion cubes or powder. (If using bullion, I add a couple of the tomato cans full of water.)
• 3 cloves fresh garlic to taste.
• 1/2 - 1 tsp. red pepper flakes
• Fresh or dried parsley
• 1 or two cans of white beans (Alubia, Great Northern, or Cannelloni) drained and rinsed

Preparation

Step 1

Saute chicken pieces and vegetables in oil or butter until onions are clear and meat is browned. Add tomatoes, broth, garlic, and pepper. Simmer until vegetables are soft, about an hour. Near the end of the cooking time, add parsley and beans.

Play with the amounts to spiciness, richness or clearness of broth, etc. Tastes great with some yummy crusty bread.