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You are here: Home / Chicken Recipes / Chicken and Beans Soup

Chicken and Beans Soup

By Connie Veneracion
Cooked with assorted beans and peppercorn melange, this herbed chicken and beans soup is filling and delicious. Comfort food in a pot.
This recipe will yield enough soup for six to eight people. If you feel that’s too much, you can always use half as much, or even less, of every ingredient.
Chicken and Beans Soup
Course Soup
Cuisine International
Keyword Beans, Whole Chicken
Prep Time 20 mins
Cook Time 2 hrs 15 mins
Soaking and cooling time 12 hrs 30 mins
Total Time 15 hrs 5 mins
Servings 8 people
Author Connie Veneracion

Ingredients

  • 400 grams dry beans (see notes after the recipe)
  • 1 whole chicken about one kilogram in weight
  • 1 large onion
  • 1 whole garlic
  • 10 large tomatoes
  • 2 to 3 bay leaves
  • 1 teaspoon dried rosemary
  • ½ teaspoon ground oregano
  • 1 teaspoon peppercorns
  • salt

Instructions

  • Rinse the beans several times then soak in water overnight.
  • Cook the beans in simmering water for about an hour and a half to two hours, or until tender.
  • In another pot, drop in the chicken, cover with water, add the whole garlic, onion, tomatoes, bay leaf, peppercorns, rosemary, oregano and salt.
    Boiling a whole chicken with vegetables and herbs in a pot
  • Bring to the boil, remove the scum as it rises, lower the heat, cover and simmer for an hour to an hour and a half.
  • Remove the chicken, garlic, onion and tomatoes from the broth. Cool.
  • Discard the bay leaves.
  • Debone the chicken; discard the bones. Do not flake the meat; rather, tear them into fairly large pieces. See the photo above to get an idea.
  • Peel and mash the garlic, onion and tomatoes.
  • Return everything to the broth in the pot, add the cooked beans with the cooking liquid, add more salt if necessary, bring to the boil and simmer for ten to 15 minutes, tasting occasionally and adding more salt, as needed.

Connie’s Notes

Using two pots, one for the beans and another for the chicken, saves time. The chicken will cook ahead of the beans so, while the beans are still simmering, you can cool and debone the chicken.
Assorted beans were used in this recipe. You may use just one kind.
Accompanied by bread, this herbed chicken and beans soup is a complete meal.
Chicken and Beans Soup With Assorted Herbs
Updated from a recipe originally published in November 6, 2007
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About Connie Veneracion

Hello there! Welcome to Renaissance.Mom. If you’re wondering why I write the blog’s name with a dot before “mom”… That’s so you’ll remember what to type on your browser. There is no .com or .net. It’s Renaissance.Mom where good food is cooked better. (Read more)

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Connie’s Diary

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