Chicken And Bean Soup With Parsley
A hearty chicken and bean soup infused with sage and parsley, perfect for comforting meals and suitable for family dinners or casual gatherings.
Ingredients
Instructions
- Heat water, dried beans, rubbed sage, and onion soup mix in a 4-quart Dutch oven to boiling.
- Boil for 2 minutes, then reduce heat to simmer.
- Cover and simmer for about 2 1/2 hours or until beans are tender.
- Stir in chicken pieces and chopped parsley.
- Cover and cook for about 15 minutes or until chicken is cooked through.
Tips & Substitutions
For a richer flavor, consider adding diced carrots and celery during the simmering stage. If you prefer a vegetarian version, substitute the chicken with firm tofu or additional vegetables like zucchini. Canned beans can also be used for quicker preparation; just reduce the cooking time accordingly. Make sure to soak the dried beans overnight for optimal texture and cooking time.
Serving Suggestions
Serve this hearty Chicken and Bean Soup with crusty bread or over a bed of rice for a complete meal. A light green salad or steamed vegetables can complement the dish nicely. For added flavor, sprinkle some grated Parmesan cheese or a dollop of sour cream on top before serving. This soup pairs beautifully with Chicken Pot-Au-Feu (Soup) for a comforting meal.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, you can microwave individual portions or gently warm on the stove over low heat, adding a splash of water if needed to loosen the soup. This soup can also be frozen for up to 3 months; just ensure it cools completely before freezing.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken And Bean Soup With Parsley contains roughly 1439 calories, with 98g protein, 239g carbohydrates, and 16g fat. It is an excellent source of dietary fiber (332% of the Daily Value), iron (222% of the Daily Value), and protein (197% of the Daily Value). Note that it is relatively high in sodium, at 520mg per serving (23% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of beans?
Yes, you can substitute other beans like black beans or pinto beans for a different flavor profile. Just be aware that cooking times may vary depending on the type of beans you choose. If using canned beans, add them during the last 15 minutes of cooking to heat through without overcooking.
Is there a way to make this soup spicier?
Absolutely! You can add diced jalapeños or a pinch of cayenne pepper during cooking for some heat. Additionally, serving the soup with hot sauce on the side allows individuals to customize their spice level. Experiment with spices to find your ideal flavor.
How can I make this soup gluten-free?
To ensure this soup is gluten-free, double-check that the onion soup mix you use is certified gluten-free, as many brands contain gluten. You can also make your own seasoning mix with dehydrated onions, garlic powder, and your favorite herbs for a homemade alternative.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).