Soup

Chicken Kidney Bean Soup is for Soup.

Chicken Kidney Bean Soup takes several minutes to prepare.

Chicken Kidney Bean Soup takes several minutes to cook.

Chicken Kidney Bean Soup makes 10 servings.

The ingredients for Chicken Kidney Bean Soup are:

12 cups water
10 oz chicken breast, boneless & skinless
4 large or 11 oz carrots
1 medium yellow onion
4 medium or 7.5 oz celery
1 15.25 oz can yellow corn (low sodium)
1 15 oz can red kidney beans
3 TBSP garlic (I like this much, but it can be made with less)

Flavorings to Taste:
Oregano
Black Pepper
Sage
Onion Powder
Poultry Seasoning
Bay Leaves
Nutmeg (Sounds odd, but tastes great!)

Here is how you make Chicken Kidney Bean Soup:

Add 12 cups of water to large soup pan and place on high heatCut chicken into bite size pieces and add to waterWhile water and chicken are coming to a boil, cut up carrotsAfter water starts to boil, add carrots, and turn to medium or medium high to maintain a low rolling boilAdd spices to your liking, I usually go by scent, not by measurementDice up onion and addCut up celery and add Open can of corn, do not drain, add the whole can to the potAdd garlicLet boil without lid for about 20 minutesOpen, drain, and add kidney beansPut lid on pan and boil for about 25-30 minutes, stir once or twiceTake lid off and turn low to simmerIt is ready to eat if you like or it can sit for a while longer, it's up to you and how much you want the spices to blend, just make sure you take the bay leaves out before serving it!Makes about 10-1 cup servingsNumber of Servings: 10Recipe submitted by SparkPeople user ERICALYNNJ.

The nutritional information for Chicken Kidney Bean Soup is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 126.4

• Total Fat: 1.1 g
• Cholesterol: 16.4 mg
• Sodium: 296.6 mg
• Total Carbs: 20.2 g
• Dietary Fiber: 5.1 g
• Protein: 10.6 g