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    You are in: Home / Recipes / Chicken and Vegetable Bean Soup Recipe
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    Chicken and Vegetable Bean Soup

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on August 31, 2011

      Since this was to be on the table when my son & DIL were here for lunch, I made it as a vegetarian soup, leaving out the chicken & using a homemade vegetable broth, & the result was a very delicious soup! I do, however, look forward to making it as given when just the 2 of us can enjoy the intended version, chicken & all! Thanks for sharing a very nice keeper recipe! [Made & reviewed in 1-2-3 Hits recipe tag]

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    • on March 29, 2009

      I love fennel and just purchased some and looking for a recipe when I found this for Photo Tag. With the chef's permission I adapted this recipe for stove top cooking using canned cannellini beans. My preparation involved adding the onions, fennel, carrots and garlic into a large saucepan along with the broth and bringing that to a boil. Then reduced the heat to a simmer and cooked covered for 10 minutes, added the chicken, rosemary and canned beans and cooked for 15 minutes. Delicious soup in just 30 minutes and I think replicated the flavors of the original. Thanks Annacia.

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    • on January 01, 2009

      I've never cooked with fennel before and had to really look hard in the produce section but I found one and tried it. This soup is delicious! Even my hubbie raved. This will be added to our list of favorites.

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    • on August 21, 2008

      Delicious! We loved this very hearty/low fat soup! The minor changes I made was skipping the fennel (but added some celery and 1 teaspoon fennel seed) and the onion, but used some shallots, minced instead. Also instead of the boiling of the beans, I soaked them overnight and they were very tender and good. Delish! Thanks for sharing this keeper!

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    Nutritional Facts for Chicken and Vegetable Bean Soup

    Serving Size: 1 (666 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 414.4
     
    Calories from Fat 75
    18%
    Total Fat 8.3 g
    12%
    Saturated Fat 2.2 g
    11%
    Cholesterol 65.6 mg
    21%
    Sodium 982.3 mg
    40%
    Total Carbohydrate 45.3 g
    15%
    Dietary Fiber 14.0 g
    56%
    Sugars 7.7 g
    30%
    Protein 39.9 g
    79%

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