Chicken, Bean & Veggie Soup

Chicken, Bean & Veggie Soup

A hearty and deliciously comforting soup!
Health Rating
Prep Cook Ready in Servings
5 min 20 min 25 min 3


1 cup Navy beans, canned (drained, rinsed)
2 cup shredded Chicken, cooked (or strips)
3 cup Kale (remove from stem and chop)
2 large stalk(s) Celery (chopped)
1/2 medium pepper(s) Red bell pepper (remove stem and cut in strips)
1 cup Cauliflower (cut in bite size peices)
1/2 cup Cremini (Italian) mushroom (chopped)
2 clove(s) Garlic (crushed and chopped or use garlic press)
3 cup Chicken broth (stock) (organic)
2 cup Vegetable stock/broth (organic)


1. Combine chicken and vegetable broth in a large pot and bring to a boil.


2. Prepare vegetables as directed and shred/slice cooked chicken and set aside.

3. Boil navy beans as per package instructions. Once boiling, reduce heat, drain and rinse navy beans.


4. In a large pot add chicken broth, shredded chicken, navy beans, add prepared vegetables, and allow to simmer for about 15 minutes. Stir occasionally.

5. Remove from heat and season to taste.

Serve and enjoy!

Nutrition Facts

Per Portion

Calories 409
Calories from fat 128
Calories from saturated fat 49
Total Fat 14.2 g
Saturated Fat 5.4 g
Trans Fat 0
Polyunsaturated Fat 6.4 g
Monounsaturated Fat 12.3 g
Cholesterol 84 mg
Sodium 1843 mg
Potassium 1142 mg
Total Carbohydrate 32 g
Dietary Fiber 9.3 g
Sugars 3.4 g
Protein 38 g

Dietary servings

Per Portion

Meat 1.4
Meat Alternative 0.4
Vegetables 3.8

Energy sources



Nutritional Highlights


this soup is packed with nutrient dense vegetables which are an important part of healthy eating and reducing the risk of chronic disease


is a great source of lean protein, that may help your body to maintain muscle mass and build muscle