Chicken Bacon & Bean Soup
Top bowls of this warming soup with spoonfuls of sliced green onions and serve with a pan of honey cornbread.
6 slices bacon
1 large onion, chopped
3 cloves garlic, finely chopped (1-1/2 teaspoons)
2 large russet potatoes, cut into 1/2-inch pieces
1 quart low-sodium chicken broth
1/2 teaspoon dillweed
Coarse salt and freshly ground pepper to taste
1 can (15 ounces) Great Northern beans, rinsed, drained
2 cups baby spinach leaves
2 cups shredded Gold'n Plump® Deli Rotisserie Chicken, Garlic or Spicy flavor
Cook the bacon in Dutch oven or soup kettle over medium-high heat until crisp. Drain all but 2 tablespoons fat. Crumble bacon; set aside.
Stir onion and garlic into bacon fat in pot. Cook and stir about 4 minutes or until tender. Add potatoes, broth, dillweed, salt, and pepper to pan. Bring to a boil; reduce heat to low and simmer about 20 minutes or until potatoes are tender.
Stir beans, spinach, chicken, and reserved bacon into pan; cook and stir about 2 minutes until heated through.
One Gold'n Plump Deli Rotisserie Chicken yields about 4 cups shredded, sliced, or coarsely chopped chicken, skin and bones removed.
Nutritional information may change when substituting your chicken product. If you choose to substitute frozen chicken for this recipe, it's best to thaw before cooking.
- Serving Size
-
Servings6
-
- PER SERVING
-
Calories405
-
Calories from Fat34%
-
Total Fat15g
-
Saturated Fat5g
-
Total Carbohydrate38g
-
Protein30g
-
Sugars3g
-
Cholesterol76mg
-
Dietary Fiber6g
-
Sodium915mg
-
- DAILY VALUE
-
Vitamin A21%
-
Vitamin C25%
-
Calcium9%
-
Iron25%
-
- DIETARY EXCHANGES
-
Starch/Bread2
-
Fat1
-
Vegetable1
-
Lean Meat3
- Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.
-