Chicken, Tomato and White Bean Soup
6 servings
1 medium onion, finely chopped
4 celery stalks, finely chopped
3 carrots, peeled and finely chopped
1 tablespoon minced garlic
1/2 teaspoon kosher salt
1 teaspoon black pepper
2 pounds cooked chicken breast, cut into bite-sized pieces (about 4
cups)
2 tablespoons butter
3 14.5-ounce cans chicken broth
2 cubes chicken bouillon
1 14.5-ounce can diced tomatoes, drained
1 14.5-ounce can white beans, drained and rinsed
1/4 cup finely chopped fresh parsley
1/4 teaspoon Tabasco sauce (about 2 shakes)
Place the vegetables, garlic, salt, and pepper in the slow cooker
crock. Top with the chicken pieces, butter, broth and bouillon cubes.
Do NOT stir.
Cover and cook on low for 7-1/2 hours. Stir in drained tomatoes and
beans; continue to cook 1/2 hour more.
Before serving, stir in parsley and Tabasco sauce.
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