Chicken Cassoulet Soup Recipe

Chicken Cassoulet Soup Recipe photo by Taste of Home

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After my sister spent a year in France as an au pair, I created this lighter, easier version of traditional French cassoulet for her. It uses chicken instead of the usual duck.—Bridget M. Klusman, Otsego, Michigan

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Chicken Cassoulet Soup Recipe

Prep: 35 min. Cook: 6 hours

Yield: 7 Servings

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Ingredients

1/2 pound bulk pork sausage
5 cups water
1/2 pound cubed cooked chicken
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
2 medium carrots, shredded
1 medium onion, chopped
1/4 cup dry vermouth or chicken broth
5 teaspoons chicken bouillon granules
4 garlic cloves, minced
1 teaspoon dried lavender flowers, optional
1/2 teaspoon dried thyme
1/4 teaspoon fennel seed, crushed
1/2 pound bacon strips, cooked and crumbled

Directions

In a large skillet, cook sausage over medium heat until no longer pink; drain.
Transfer to a 4- or 5-qt. slow cooker. Add the water, chicken, beans, carrots, onion, vermouth, bouillon, garlic, lavender if desired, thyme and fennel. Cover and cook on low for 6-8 hours or until heated through.
Divide among bowls; sprinkle with bacon. Yield: 7 servings (2-3/4 quarts).

Editor's Note: Look for dried lavender flowers in spice shops. If using lavender from the garden, make sure it hasn’t been treated with chemicals.

Nutritional Facts 1-1/2 cups equals 494 calories, 23 g fat (7 g saturated fat), 77 mg cholesterol, 1,821 mg sodium, 34 g carbohydrate, 9 g fiber, 34 g protein.

Originally published as Chicken Cassoulet Soup in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2011, p69