Taste of Home
Chicken Cassoulet Soup
TOTAL TIME: Prep: 35 min. Cook: 6 hours
YIELD: 7 servings (about 2-3/4 quarts).
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
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
-
1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
-
1/4 teaspoon fennel seed, crushed
-
1 teaspoon dried lavender flowers, optional
-
1/2 pound bacon strips, cooked and crumbled
-
Additional fresh thyme, optional
Directions
-
1.
In a large skillet, cook sausage over medium heat until no longer pink, breaking into crumbles; drain.
-
2.
Transfer to a 4- or 5-qt. slow cooker. Add the water, chicken, beans, carrots, onion, vermouth, bouillon, garlic, thyme, fennel and if desired, lavender. Cover and cook on low for 6-8 hours or until heated through.
-
3.
Divide among bowls; sprinkle with bacon. If desired, top with additional fresh thyme.
Nutrition Facts
1-1/2 cups: 494 calories, 23g fat (7g saturated fat), 77mg cholesterol, 1821mg sodium, 34g carbohydrate (6g sugars, 9g fiber), 34g protein.
© 2024 RDA Enthusiast Brands, LLC