Go Back

Chicken Noodle & Navy Bean Soup

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

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

Method
 

Cook your noodles
  1. Cook noodles of your choice according to package. Do not fully cook to avoid mushy noodles. Drain water and set aside.
Soup
  1. 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.
  2. In the same pan, add onions & garlic and stir. Add white wine to deglaze pan and stir for another minute.
  3. 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.
  4. 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.
  5. Add remaining ingredients such as spinach, peas, beans and cooked pasta. Stir and serve with fresh parsley and cilantro (optional).