I made this soup last week, and it was perfect for a fall day! I’m pretty picky about what soup I like, and I really enjoyed this one. I first fried up some bacon and then cooked the chicken pieces in a little bit of the bacon grease. That really gave the whole soup a nice flavor!
I also love that I was able to disguise a lot of veggies in there! Also, like most soups, it freezes really well, so it’s nice to grab for days when I don’t get out of bed with enough time to prep my lunch to take to work (not that I would ever do such a thing, right?). I can just grab a container out of the freezer and throw it in my lunch bag.
Keywords: stovetop soup/stew high protein chicken fall
- 1/2 pound of bacon
- 3 pounds of boneless skinless chicken breasts, cut into cubes
- 1/2 small onion, chopped
- 1 red pepper, chopped
- 1.5 cups carrots, chopped
- 8 stalks of celery, chopped
- 8 cloves garlic, minced
- 3 large handfuls baby spinach (about 2 loose cups)
- 50 oz of chicken broth (approximately)
- 4 15-oz cans of white beans (I used northern – chickpeas would be good also)
- 2 tsp paprika
- 1 Tbsp cumin
- Salt, to taste
Fry up the bacon to your liking (I prefer extra crispy) and reserve the bacon grease.
While bacon is frying, cut up chicken into cubes.
Crumble the fried bacon and set aside.
In a large stock pot, saute the cubed chicken on medium high heat in 1/2 of the reserved bacon grease until fully cooked. Set chicken aside.
Add the rest of the reserved bacon grease into the pot. Add onion, pepper, carrots, celery, garlic, and spinach. Saute for about 5 minutes until spinach is wilted and veggies are softening.
Add chicken broth, beans, cooked chicken, paprika, cumin, and salt to taste. Turn heat down and simmer for 30 minutes or longer.
When serving, add crumbled bacon to the top of the soup. I don't recommend mixing the bacon into the soup as it will get soggy. Soup should be stored and the refrigerator and freezes well.