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Chicken Cassoulet Soup

Chicken Cassoulet Soup
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
7 ServingsPrep: 35 min. Cook: 6 hours

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 Wright® Brand Bacon strips, cooked and crumbled
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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
© Taste of Home 2013

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Chicken Cassoulet Soup (continued)

Directions (continued)

  • quarts).
Nutrition 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.
© Taste of Home 2013