Chicken Cassoulet Soup

Name: Chicken Cassoulet Soup
Prep time: 6 h 35 min
Cook time: 6 h 35 min
Total time: 6 h 35 min
Yield: 7
Cuisine: Global
Ingredients: 227 grams bulk pork sausage; 425 grams can black beans, rinsed and drained; 425 grams can garbanzo beans or chickpeas, rinsed and drained; 454 grams can kidney beans, rinsed and drained; 2 mediums carrots, shredded; 5 teaspoons chicken bouillon granules; 59 milliliters dry vermouth or chicken broth; 227 grams bacon strips, cooked and crumbled; 227 grams cubed cooked chicken; 1 teaspoons dried thyme; 0 teaspoons fennel seed, crushed; 4 garlic cloves, minced; 1 teaspoon dried lavender flowers, optional; 1 medium onion, chopped; 1 liters water

Chicken Cassoulet Soup is a gluten free and dairy free main course. This recipe covers 22% of your daily requirements of vitamins and minerals. One portion of this dish contains about 28g of protein, 28g of fat, and a total of 488 calories. This recipe serves 7. Autumn will be even more special with this recipe. If you have bacon strips, thyme, water, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 6 hours and 35 minutes.

Instructions

In a large skillet, cook sausage over medium heat until no longer pink; drain.

Ingredients you will need

Sausage

Equipment you will use

Frying Pan

Transfer to a 4- or 5-qt. slow cooker.

Equipment you will use

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.

Ingredients you will need

Bouillon