Rustic Chicken Soup Recipe
Perfect for those busy weeknights - a warm meal, ready to eat when the family gets home.
ingredients
- 1½ pounds boneless, skinless chicken breasts, cubed
- 1 tablespoon butter
-
3 tablespoons Onion Onion Seasoning
-
2 tablespoons Rustic Herb Seasoning
- 8 ounces fresh mushrooms, sliced
- 2-3 carrots, sliced (about 1 cup)
- 2-3 celery ribs, sliced (about 1 cup)
- 2 (15 ounce) cans Great Northern Beans, rinsed and drained
- 6 cups chicken broth
cooking methods
- Slow Cooker
directions
Serve it tonight: Sauté chicken in butter in a skillet or saucepan until no longer pink. Place cooked chicken and remaining ingredients in a large slow cooker. Cook on low 6-8 hours.* Makes 6 servings.
*Can be simmered on the stove for 1-2 hours or until vegetables are tender.
Serve it later: Place cooked chicken and remaining ingredients in a resealable plastic bag; freeze. To serve, thaw completely and prepare in slow cooker as directed above.
Suggested sides: Garden salad with French or ranch dressing and crusty bread.
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Rated 5 out of
5
by
PaprikaJo57 from
Great with Magic Chicken!
Great soup! We love Rustic Herb here, so I decided to make this soup with Magic Chicken. Wonderful! I added some frozen corn. I will make this again for sure
Date published: 2017-05-02
Rated 5 out of
5
by
SoupLoverToo from
Love this soup!
I have made this soup several times and it has always been delicious and easy. The original recipe is tasty, but I have also modified it based on what I have had on hand and eater preference (my son dislikes mushrooms so I left them out) and it was still great The rustic herb seasoning really makes this soup special. Make it soon!
Date published: 2016-11-12
Rated 4 out of
5
by
johnsonlnl29 from
Easy and Tasty
This soup was VERY simple to make. Simply put ingredients in slow cooker and let it cook. The only variation I did was used rotisserie chicken. The flavor was mild and enjoyable. Great low cal, broth soup for a nice fall day.
Date published: 2015-11-23
Rated 5 out of
5
by
Jane from
So delicious!
This soup is both easy and absolutely delicious. I have made it several times, and I prefer to use boneless, skinless chicken thighs, as they are more tender in the soup. I have also varied the veggies, sometimes using a 16oz bag of frozen, mixed vegetables.
Date published: 2014-04-05