White Navy Bean and Chicken Soup


2 pounds of boneless chicken breast tenderloin, diced
2 cans of navy beans
3 cans of cream of celery soup
5 celery stalks, diced
4 white potatoes, diced
2 cups of chicken stock
3 tbspn of butter
1 tspn salt (I like Jane’s mixed up salt)
1 tspn black pepper
1/2 tspn thyme
1 tspn onion powder
1 tspn garlic powder
8 oz shredded fresh mozarella cheese


In a dutch oven pot, melt butter on medium heat. Season diced chicken with salt and pepper. Add chicken to the pot and stir to combine with butter, about 5 minutes. Next, add chicken stock and let chicken simmer covered another 10 minutes, until chicken is cooked through. Add diced celery and potatoes to the pot, along with cream of celery soup, navy beans. thyme, garlic powder, and onion powder. Stir to combine. You may add a little more chicken stock if texture is too thick. Let simmer for 30-35 minutes on medium-low, stirring occasionally to prevent sticking at bottom. Lastly, add the mozarella cheese and stir to incorporate until fully melted through, about 5 minutes. Soup is done when chicken, celery, and potatoes are fork tender, and has a creamy broth consistency. Serve in bowls with your choice of crackers (I like Glutino vegetable crackers). Enjoy!

Note: To make soup creamier, you may add a splash of cream to your soup with the cheese and stir through. If you find your soup is “too runny,” scoop out about 8 oz of your soup broth into a separate bowl and mix with 1 tbspn of corn starch until smooth, then pour mixture back into the soup and stir to incorporate until your desired thickness.


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