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Chicken Noodle & Navy Bean Soup

An all season bowl of soup that you can enjoy anytime of year!
Prep Time 15 minutes
Cook Time 25 minutes
Course Dinner, lunch, Soup
Servings 8 servings

Ingredients
  

  • 1 Tbsp canola oil
  • 6 chicken thighs
  • 1 onion, diced
  • 3 garlic cloves, finely chopped
  • 1/4 cup white wine
  • 2 celery stalks, sliced
  • 1 cup mushrooms, sliced
  • 1 zucchini, diced
  • 1 Tbsp fresh ginger
  • 1 large can diced tomatoes
  • 3 1/2 cups chicken broth, low sodium
  • 2 tsp salt
  • 1 tsp ground pepper
  • 5 cups water
  • 2 cups noodles of your choice (cooked)
  • 2 cups spinach
  • 1 cup frozen peas
  • 1 can navy beans
  • 1/4 cup fresh cilantro optional
  • 1/4 cup fresh parsley

Instructions
 

Cook your noodles

  • Cook noodles of your choice according to package. Do not fully cook to avoid mushy noodles. Drain water and set aside.

Soup

  • In a very large saucepan, heat oil and place chicken thighs side by side. Cook on med/high heat for 7 min on each side, remove from pan and set aside.
  • In the same pan, add onions & garlic and stir. Add white wine to deglaze pan and stir for another minute.
  • Add celery, mushrooms, zucchini, diced tomatoes, chicken broth, water, salt and pepper. Return chicken into the saucepan and allow broth to come to a boil (on high heat). Skim the top of the broth as needed.
  • Lower heat, cover with a lid and simmer for 20-25 min until chicken is fully cooked through. When chicken is fully cooked, remove chicken from soup onto a cutting board. Cut chicken into cubes and return chicken pieces back in soup.
  • Add remaining ingredients such as spinach, peas, beans and cooked pasta. Stir and serve with fresh parsley and cilantro (optional).
Keyword comfort foods, soups