This slow-cooker Multi-Bean Soup with chicken is one you can set and forget for an easy and healthy anytime meal.
Makes
8 servings (10 cups)
Total Time
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Ingredients
HEAT:
ADD:
Test Kitchen Approved
Test Kitchen Tip
To easily turn this into a vegetarian
soup, simply eliminate the
chicken and switch to low-sodium
vegetable broth.
Instructions
Heat oil in a sauté pan over
medium-high. Add onions, carrots,
and celery; cook until softened,
about 5 minutes. Add garlic, thyme,
and rosemary; cook until fragrant,
1 minute. Transfer onion mixture
to a 5- to 7-qt. slow cooker.
Add broth, beans, chicken, and
bay leaf to slow cooker. Cover
slow cooker and cook soup on
high setting until beans are tender,
5–7 hours. Discard bay leaf.
Transfer chicken to a cutting
board; cool slightly, shred, then
return to slow cooker. Stir lemon
juice and Worcestershire into soup
before serving.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per serving
Calories: 342
% Daily Value*
Total Fat 6g 9%
Saturated Fat 1g 5%
Cholesterol 41mg 13%
Sodium 141mg 5%
% Daily Value*
Carbs 44g 14%
Protein 28g
*Percent Daily Values are based on a 2,000 calorie diet.
