4 BEAN CHICKEN SOUP

4 Bean Chicken Soup image

Provided by Charline Henry

Number Of Ingredients 13

2 Tbsp olive oil
1 Tbsp chopped garlic (more or less, as you like)
1 1/2 - 2 lb boneless, skinless chicken breasts
2 carrots, sliced
2 stalks of celery, sliced
2 - 3 can(s) chicken broth (swanson is always good!)
1 can(s) s&w diced tomatoes, italian style with basil, oregano, etc.
1 can(s) black beans, drained & rinsed
1 can(s) kidney beans, save 1/2 the juice to add to the soup (it's sweet and helps to thicken the soup)
1 can(s) pinto beans, drained & rinsed
1 can(s) navy beans, drained & rinsed (these tend to disintegrate when cooked & thicken the soup, so you may substitute another kind of bean)
2 - 3 Tbsp wishbone italian or zesty italian dressing (to taste)
1 tsp italian herb seasoning, if desired

Steps:

1. Brown whole chicken breasts in olive oil and garlic in a big, 4-quart pot. Add carrots and celery.
2. Remove chicken breasts when they are about half-done and cut them into bite-sized chunks. Re-add them to the pot.
3. Add at least 2 cans of the chicken broth. (You can always add more later)
4. Add the S&W diced tomatoes, all 4 cans of the beans plus half the juice from the kidney beans. Add the Italian Herb Seasoning, if desired.
5. Cook until the carrots are tender. The chicken pieces should also be done.
6. Add the Wishbone Italian dressing. Put in a tablespoon or so at a time until you think it tastes good. (I use this brand because I think it tastes the best and has a nice "twang" to it. Yes, my Dad was from Arkansas!)
7. You may add other ingredients if you like or just experiment. One of my friends added 1/4 of a cabbage and, because she didn't have the bottled Italian dressing, she used the dry, packaged Italian dressing.
8. ENJOY!