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5 from 1 vote

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.
Prep Time30 minutes
Cook Time2 hours
Total Time2 hours 30 minutes
Course: Soup
Cuisine: American
Keyword: Chicken, Soup, white bean
Servings: 4 People
Calories: 82kcal

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-label]

Nutrition

Serving: 221g | Calories: 82kcal | Carbohydrates: 6g | Protein: 14g | Fat: 1g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Cholesterol: 33mg | Sodium: 1432mg | Potassium: 167mg | Fiber: 1g | Sugar: 3g | Vitamin A: 5250IU | Vitamin C: 18.2mg | Calcium: 30mg | Iron: 0.5mg