Ingrédients pour Navy Bean Soup With Chicken
- Dried Navy Beans
- 18 cups water
- Chicken Breast
- White Pepper
- 2 large green onions, chopped
- Baby Carrots
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Comment préparer Navy Bean Soup With Chicken
- Rinse 1 cup of dried navy beans and pick out any debris. Place them in a large pot and add 8 cups of water.
- Bring to a boil, then reduce heat, cover, and let soak for at least 1 hour (or up to 8 hours for extra-tender beans).
- Drain and rinse the soaked beans thoroughly.
- If using frozen chicken (about 1 lb boneless, skinless chicken breasts), place it in a separate large pot with 10 cups of water. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until cooked through and easily shredded. Shred the chicken using two forks.
- Chop 2 green onions; separate the white and green parts. Finely slice the white parts (about 1/2 cup). Set aside the green tops (about 1/4 cup), finely chopped, for later.
- Add the drained beans, shredded chicken, 1 teaspoon black pepper, and the sliced white parts of the green onions to the pot. Add 4 cups of chicken broth for extra flavour.
- Bring to a boil, then reduce heat to low, cover, and simmer for 1-2 hours, or until the beans are tender to your liking. Stir occasionally.
- Stir in the reserved chopped green onion tops and cook for an additional 15 minutes.
- Taste and adjust seasoning with salt if desired. Serve hot and enjoy!
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
7g
Fat
7g
Carbs
6g
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Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Low Protein Healthy Very Low Carbs Main Dish Soups Stews Beans Poultry American Southern United States Fall Low Fat Winter Chicken Stove Top Dietary One Dish Meal Low Sodium Low Cholesterol Seasonal Low Saturated Fat Low Calorie Comfort Food Low Carb Low In Something Meat Chicken Breasts Taste Mood Savory Equipment Presentation Served Hot 4 Hours Or Less
