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Chicken noodle bean soup

Chicken Noodle Bean Soup

5 from 24 votes
Servings 10 servings

Ingredients
  

  • 1 small chicken
  • 1 bag 15 bean dry soup beans
  • 1 bag frozen peas and carrots
  • 1 box linguine noodles
  • 1 small onion
  • 2 medium bay leaves
  • 4 cups water
  • 1 teaspoon salt
  • 1 teaspoon pepper

Instructions
 

  • Put raw chicken in a Stockport. Fill with enough water to almost cover the chicken. Throw in 2 bay leaves. Boil until the chicken starts falling off the bone.
  • Put dry beans in a separate pot. Boil for 2 minutes. Remove from heat. Cover and let sit for an hour. Drain and rinse.
  • Remove the chicken from the pot. Let cool. Pour beans into the broth. Cut onion and add to broth. Cook on medium for 1 hour.
  • Remove chicken from bones. Add pieces to the broth and beans. Add salt and pepper.
  • Break linguine noodles into small pieces and throw in the pot with peas and carrots. Continue cooking for 15 minutes.
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