Cast Iron Chicken White Bean Soup

by | May 24, 2019 | Cast Iron Cooking, Cast Iron Recipes, Soups, stews, Chili

Cast Iron Chicken White Bean Soup

Easy to make bean soup perfect for a quick hot dinner. Served with warm home made bread, ideal for 2 - 4 people.
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CourseSoup
CuisineAmerican
KeywordChicken, Soup, white bean
Prep Time30 minutes
Cook Time2 hours
Total Time2 hours 30 minutes
Servings4 People
Calories82kcal

Ingredients

  • 2 Tbsp Extra Virgin Olive Oil
  • 8 oz Boneless Chicken Breast Skinless, chopped into pieces.
  • 1/2 Cup Yellow Squash Chopped into pieces
  • 1/2 Cup Zucchini Squash Chopped into pieces
  • 1/4 Cup onion Chopped into pieces
  • 1/2 Cup Carrot Chopped into pieces
  • 1 Stalk celery Chopped into pieces
  • 1 Tbsp Lawry's seasoned salt Divided
  • 1 tsp black pepper Ground
  • 1/2 tsp garlic powder
  • 1 tsp dried oregano
  • 1 cube Chicken Bouillon See Notes
  • 4 Cups Hot Water
  • 1 Can Cannellini Beans 15.5 Oz.

Instructions

  • Preheat oil in dutch oven. Add chicken, season with half the seasoned salt, and slightly brown.
  • Add the vegetables and the remaining seasoned salt. Continue cooking for a few minutes.
  • Add water, garlic, oregano, bouillon cube and pepper. Simmer for 30 minutes or until carrots are fork tender.
  • Add un-drained beans to the mix and continue to simmer till broth thickens a bit. Serve hot.

Notes

If your watching your sodium level, you can eliminate the bouillon cube or use a low sodium equivalent.

Nutrition Information

Nutrition Facts
Cast Iron Chicken White Bean Soup
Amount Per Serving (221 g)
Calories 82 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 0.04g0%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.02g
Cholesterol 33mg11%
Sodium 1432mg62%
Potassium 167mg5%
Carbohydrates 6g2%
Fiber 1g4%
Sugar 3g3%
Protein 14g28%
Vitamin A 5250IU105%
Vitamin C 18.2mg22%
Calcium 30mg3%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.