Tuscan White Bean Soup Recipe
- 1 lb. boneless skinless chicken breasts, cut into small cubes
- 1 Tbsp. olive oil
- 2 (32 oz.) cartons low-sodium chicken broth
- 2 (15-16 oz.) cans Great Northern or navy beans, rinsed and drained
Serve it tonight: Season chicken with 1 Tbsp.Tuscan Chicken Slow-Cooker Sauce Mix. Add 1 Tbsp. olive oil to a large skillet over medium-high heat. Add chicken and cook, stirring occasionally, until chicken reaches an internal temperature of 165°, about 4-5 minutes. Transfer chicken to a large saucepan. Add chicken broth and remaining Tuscan Chicken Slow-Cooker Sauce Mix; simmer 10 minutes. Add beans and simmer for 10 additional minutes. Salt and pepper to taste.
Freeze it for later: Sprinkle chicken evenly with 1 Tbsp. Tuscan Chicken Slow-Cooker Sauce Mix and place in a quart resealable freezer bag. Place beans in a gallon resealable freezer bag. Place broth and remaining Tuscan Chicken Slow-Cooker Sauce Mix in a gallon resealable freezer bag. Place all bags in a gallon resealable freezer bag. Seal well, label and freeze. Thaw completely. Prepare as directed above.
Tip: For a thicker soup, add another can of beans.
Serve with crusty bread and fresh fruit.