Chicken, Bean & Veggie Soup

10 25 362
Ingredients Minutes Calories
Prep Cook Servings
5 min 20 min 3
Chicken, Bean & Veggie Soup
Health Highlights
A hearty and deliciously comforting soup!


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 362
Calories from fat 129
Calories from saturated fat 49
Total Fat 14.3 g
Saturated Fat 5.4 g
Trans Fat 0
Polyunsaturated Fat 6.6 g
Monounsaturated Fat 12.4 g
Cholesterol 72 mg
Sodium 2031 mg
Potassium 1032 mg
Total Carbohydrate 29.7 g
Dietary Fiber 10.5 g
Sugars 4.8 g
Protein 34 g

Dietary servings

Per Portion

Meat 1.4
Meat Alternative 0.4
Vegetables 3.8

Energy sources