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Slow Cooked Chicken & White Bean Soup
Source: dLife

Slow cooked bean soup with chicken, herbs, and vegetables.

Prep Time: 30 minutes
Cook Time: 8 hours
Difficulty: Intermediate

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 208.5
Total Carbs 23.3 g
Dietary Fiber 6.8 g
Sugars 4.2 g
Total Fat 2.3 g
Saturated Fat 0.6 g
Unsaturated Fat 0.5 g
Potassium 878.4 mg
Protein 22.9 g
Sodium 897.0 mg
Dietary Exchanges
1/2 Fat , 1 1/2 Vegetables , 1 Starch , 2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Ingredients Directions
  1. Using colander, rinse beans.
  2. In large saucepan, place beans. Add water to cover beans plus 2".
  3. Bring water to boil. Reduce heat and simmer, uncovered, 10 minutes.
  4. Remove from heat. Cover and let stand 1 hour. Drain and rinse beans.
  5. Meanwhile, in 4 to 5 quart slow cooker, combine onion, carrots, fennel, garlic, thyme, marjoram, and pepper.
  6. Place cooked beans on top of vegetables in cooker. Add chicken broth.
  7. Cover and cook on low heat setting for 8 hours.
  8. Add chicken and undrained tomatoes. Cover and cook for additional 30 minutes or until heated through.
  9. Add parsley and serve.

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