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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Three Bean Chicken Stew/Soup Recipe

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This recipe for Three Bean Chicken Stew/Soup is from 100 Years of Recipes from the Decendants of Bernt & Maria Overgaard, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 boneless chicken breasts- baked
14 oz can fat-free low sodium chicken broth
3-15 oz cans beans (I use butter, garbanzo and kidney beans)
1 14-15 oz can basil, garlic and oregano diced tomatoes
1 10 oz can Rotel- diced tomatoes and green chilies
1 bag frozen Pictsweet Vegetables for Stew
1 bay leaf
1 tsp basil, oregano, chives and parsley
salt and pepper
Directions:
Directions:
Bake chicken, combine other ingredients, tear chicken into pieces and heat through.
Personal Notes:
Personal Notes:
Favorite cold winter evening soup.

 

 

 

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