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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

Creamy Chicken and Bean Soup Recipe

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This recipe for Creamy Chicken and Bean Soup, by , is from Made With Love, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Carrie Bradford


3 chicken breasts
1 quarts water
1 bay leaf
1 tsp dry sage
Fresh cracked black pepper

2-3 Tbsp oil for cooking
1 small yellow onion
2 leeks (white only)
Chicken from above
14.5 oz can cannellini beans
14.5 oz can northern white beans
Chicken stock from above
About 1 tsp crushed red pepper flakes
cup heavy whipping cream
4-5 leaves of kale

Combine water, salt, pepper, and sage in a pot and bring to simmer over medium-high heat. Add chicken and lower the heat to medium-low. Let it slow simmer for about an hour.
Take out the chicken to cool a bit. Pour the broth into a different container and set aside.
Shred chicken using two forks. Cut the long shredded chicken pieces to make it easier to eat.
Add oil to the pot and set the heat to medium.
Slice onion and leek thinly and saute for a few minutes.
Add shredded chicken, mix well and add beans. Mix and saute for a couple of minutes.
Add broth, red pepper flakes, and salt to taste. (Use as much or as little red pepper flakes as you want, based on your own spice tolerance.) Cover and cook for 15-20 minutes.
Stir in heavy cream and add chopped kale.
Cook for a few minutes, until kale is softened.




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