Tag Archives: Chicken broth

Creamy Navy Bean Soup

Creamy Navy Bean Soup @ NancyCRosemary is one of my favorite herbs. Unfortunately, my big outdoor rosemary plant did not make it through the winter, so I have a new small one growing inside right now. I’ll put it outside soon, hoping it will grow into another big plant! I used some of the rosemary from this little plant in this Creamy Navy Bean Soup recipe.

I made this soup several weeks ago on a chilly day. Even though the weather has warmed up, this is still a great recipe for any time of year if you are a soup-lover! Creamy soups usually call for heavy cream as an ingredient, but I used plain Greek yogurt in this soup–I thought the tangy yogurt would give the soup a nice flavor, and it really did! The rosemary gives it a great flavor, too. You’ll want to use fresh rosemary if you have it, but dried rosemary also works.

CREAMY NAVY BEAN SOUP by NancyC

Makes about four servings

  • 1 Tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon dried rosemary or 1/2 Tablespoon chopped fresh rosemary
  • dash of salt and pepper
  • 1 1/2 cups chopped onion (about 1 large)
  • 2 cups chicken broth
  • 2 (15.5-ounce) cans Navy Beans, rinsed and drained
  • 2/3 cup plain Greek yogurt
  • Additional fresh or dried rosemary for garnish

In a  4-quart saucepan over medium-low heat, add olive oil and heat for 1-2 minutes, then add garlic, rosemary, salt, pepper, and onions; cook until onions start to get tender and a little translucent, about 5 minutes.

Add in the broth and beans, heat to a boil, then reduce heat to low. Cover and simmer for 20 minutes. Remove from heat and let soup cool for 5 to 10 minutes.

Place half of the soup mixture in a blender or food processor and blend until smooth. Pour this mixture into a large bowl, then blend the remaining soup mixture and add to the large bowl.

Stir the plain Greek yogurt into the pureed soup mixture, blending well (if the yogurt is lumpy, use a hand better or immersion blender to smooth the mixture). Pour the soup mixture back into the saucepan and cook on medium heat for 5 additional minutes.

Pour into 4 serving bowls and top with a garnish of fresh or dried rosemary, if desired, and serve.

In addition to rosemary, I also like to grow basil in a pot every summer–that’s another favorite herb of mine. Do you grow your own herbs, too, and what are your favorites?

Sharing this recipe at Fiesta Friday. Weekend Potluck, Full Plate Thursday, Meal Plan Monday, Inspire Me Monday.

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Homestyle Chicken Veggie Noodle Soup

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After having some wonderful spring-like days in the middle of winter, more cold and snow came this past week–brrr! I’ve always liked having a bowl of hot chicken noodle soup to warm up in weather like this. When I decided to make some chicken soup at the spur of the moment, I didn’t have a lot of fresh veggies on hand, but I did have a large can of homestyle chunky veggies. So I made a really easy chicken soup with that–very chunky and brimming with veggies, noodles, and lots of diced chicken. It’s a little more work than opening a can of soup, but since this is more like homemade, it’s worth the little extra effort!

HOMESTYLE CHICKEN VEGGIE NOODLE SOUP by NancyC, adapted from Betty Crocker

Makes about 4 servings

  • 1 Tablespoon non-GMO canola oil or light olive oil
  • 2 cloves garlic, minced
  • 1/2 cup sliced green onions (slice up both the green and white part)
  • 5 cups chicken broth
  • 1 (29-ounce) can mixed vegetables, drained (carrots, potatoes, celery, peas, onions–I used Veg-All Homestyle Large Cut Vegetables) or use an equivalent amount of mixed frozen veggies
  • 3 cups cubed cooked chicken
  • 3 cups (6 ounces) uncooked egg noodles
  • 1 Tablespoon chopped fresh parsley or 1 teaspoon parsley flakes
  • 1/4 teaspoon pepper

In a large saucepan (3-quart or larger), heat oil over medium heat. Add garlic and green onions and cook 2 to 3 minutes, stirring occasionally.

Stir in remaining ingredients and heat to boiling. Reduce heat to medium-low, then cover and simmer about 10 minutes, stirring occasionally, until noodles are tender. Serve immediately.

I love how chunky this chicken soup is! Do you make homemade chicken soup often?

Linked to Fiesta Friday, Inspire Me MondayShow and Share, Full Plate Thursday.