Slow Cooker Chicken White Bean Soup
This Slow Cooker Chicken White Bean Soup recipe is such a great no-brainer – as it is done in a slow-cooker. I’ve always loved Sarah Wilson’s recipes, and highly recommend her cookbook: Slow Cooker Cookbook. This recipe is based on hers and it is soooo easy that it’s become my go-to when I need something healthy for work lunches.
GREAT for winter – this soup is healthy, tasty and the hardest part is just chopping up the ingredients! Pop a generous spoon of grated parmesan and a sprinkle of chilli flakes to warm the very cockles of your soul!!!
I’ve edited this recipe to include organic ingredients where possible. But you know, do what you can 🙂
Serves 6
Prep time: 10 mins
Cooking time: 8 hours on low, 4 hours on high
Ingredients:
- 600g free-range chicken thighs, cut into chunks
- 1 onion, brown or red, finely chopped
- 2x 400g cans organic cannellini beans, rinsed and drained
- 2 carrots, peeled and finely chopped
- 2 celery stalks, finely chopped
- 1 tsp pink Himalayan sea salt
- 1/2 tsp freshly ground black pepper
- 1 garlic clove, crushed
- 1 1/2 tbsp organic tomato paste
- 1-litre chicken stock
- 2 tbsp thyme leaves or dried thyme
Method:
- Combine all ingredients in your slow cooker. Cover and cook 8 hours on low or 4 hours on high.
- Sprinkle with fresh thyme if desired (I like to dump a generous spoon of parmesan upon serving, and some chilli flakes – YUM!).
For my other recipes check out my recipe blog here!
