1 cooked boneless skinless chicken breast
1 1/2 cups cooked navy beans
4 – 5 strips turkey bacon (uncured) chopped
1/2 cup chopped onion (I always use frozen chopped onions)
2 stalks celery
2 carrots
4 cups vegetable stock
1 tsp salt
1 tsp pepper
1/4 tsp turmeric
1/2 tsp dried basil
1 tbsp olive oil
In large pot add bacon and cook until the bacon just starts to look a little crispy. Add oil, onion, celery, and carrots. Cook until carrots are softened a little. Add chicken, beans, spices, and broth. Bring to a boil and then reduce heat to medium low and simmer for at least thirty minutes.
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| Chicken Bean Soup |
Sherry Lipp
Sherry is a writer/blogger specializing in entertainment and food writing. She has been following a gluten, grain, and sugar-free diet for over 15 years and is the author of Don't Skip Dessert: Gluten-Free, Grain-Free & Sugar-Free Sweet Treats. She also enjoys writing about movies and television. You can find her entertainment articles at cinemalowdown.com.
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