Chicken Cassoulet Soup Recipe
Chicken Cassoulet Soup Recipe photo by Taste of Home
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Chicken Cassoulet Soup Recipe

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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
TOTAL TIME: Prep: 35 min. Cook: 6 hours
MAKES:7 servings
TOTAL TIME: Prep: 35 min. Cook: 6 hours
MAKES: 7 servings


  • 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

Nutritional Facts

1-1/2 cups: 494 calories, 23g fat (7g saturated fat), 77mg cholesterol, 1821mg sodium, 34g carbohydrate (6g sugars, 9g fiber), 34g protein.


  1. In a large skillet, cook sausage over medium heat until no longer pink; drain.
  2. 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.
  3. 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.
Originally published as Chicken Cassoulet Soup in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2011, p69

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