If you are looking for a truly satisfying, hug-in-a-bowl meal, look no further than this White Bean Chicken Soup. Seriously, this recipe is what comfort food dreams are made of, and it comes together faster than you can decide what to watch on TV!
I’m Daniel, and I started Reciqa because I believe cooking shouldn’t feel like a chore. It should be about connection and creating amazing, simple memories around the table. Over the years, I’ve tested countless recipes to figure out what actually works for busy weeknights, and this soup is a masterpiece of simplicity. I’ve tweaked the vegetable ratios and seasoning blends until this White Bean Chicken Soup delivered maximum flavor with minimal fuss. Trust me, this is going to be your new go-to easy chicken soup.
Assembling Ingredients for Your White Bean Chicken Soup
The beauty of this soup is that most of what you need is probably already hiding in your pantry or crisper drawer. We want that hearty texture from the beans and the freshness from just a few key vegetables. It’s about using good, straightforward ingredients to build incredible flavor without needing hours on the stove. Don’t stress about fancy additions here; the magic is in the basics!
Essential Components for White Bean Chicken Soup
For the aromatic base, we need that classic trio: onion, carrot, and celery. Make sure your onion is finely chopped so it melts into the broth nicely. The carrot and celery should be diced uniformly so they cook evenly. Don’t skip mincing the garlic—you want that punch of flavor right away! We’re using two full cans of white beans, but make sure you drain and rinse them really well before they go in. And please, use good quality chicken broth; it makes a huge difference in an easy chicken soup like this.
Ingredient Table
| Item | Quantity | Preparation |
|---|---|---|
| Olive Oil | 1 tablespoon | For sautéing |
| Onion | 1/2 medium | Finely chopped |
| Carrot | 1 large | Peeled and diced |
| Celery Sticks | 3 | Diced |
| Garlic Cloves | 4 | Minced |
| Italian Seasoning | 1/4 teaspoon | — |
| Smoked Paprika | 1/2 teaspoon | — |
| Chicken Broth | 4 cups | — |
| Water | 2 cups | — |
| Cooked Chicken Breast | 2 cups (about 12 ounces) | Chopped |
| White Beans | 2 (14-ounce) cans | Drained and rinsed |
Why This White Bean Chicken Soup Works for Busy Schedules
This recipe is designed for real life—the life where you need dinner on the table fast but don’t want to order takeout again. It’s packed with protein and fiber, making it a genuinely nourishing weeknight dinner solution. You get that deeply satisfying, slow-cooked taste in under an hour, which is a huge win in my book!
Quick Preparation for White Bean Chicken Soup
- Prep time is only about 10 minutes because we aren’t doing any complicated chopping.
- Most of the cook time is hands-off simmering, letting the flavors marry beautifully.
- It relies heavily on pantry staples, so you don’t need a special grocery run.
Flavor Profile Notes
We hit a perfect balance here: the earthiness of the beans, the sweetness from the carrots, and just a little smoky depth from the paprika. It tastes traditional and comforting without being heavy or overly complicated.
Step-by-Step Instructions for White Bean Chicken Soup
Alright, let’s get this soup going! We build flavor in layers, which is the secret to making a fast soup taste like it simmered all day long. Grab your biggest soup pot—we need room to work here!
Starting the Aromatic Base
First things first: heat your olive oil over medium-high heat. Toss in the chopped onion, the diced carrot, and celery. You need to let these sweat it out for a good 7 to 10 minutes. Don’t rush this part! We want them to soften up and get just a little bit of color—that light browning adds depth. Once they smell sweet, stir in your minced garlic. Be quick here; garlic burns fast! Cook it only for about 30 seconds until you can really smell it, then immediately move to the next step.
Building the Soup Flavor
Now, we wake up those spices! Sprinkle in the Italian seasoning and the smoked paprika right over the vegetables. Stir everything around for about a minute to toast those herbs lightly. This step wakes up their oils. Next, pour in the chicken broth and the water. Add your chopped cooked chicken and those rinsed white beans. Give it a good stir to make sure everything is submerged.
Simmering and Finishing the White Bean Chicken Soup
Turn the heat up high until the mixture hits a gentle boil. As soon as it starts bubbling, drop that heat down to medium-low. Cover the pot partially—you want some steam to escape—and let this simmer for 20 to 25 minutes. This is the magic melding time where all those flavors get to know each other. When time’s up, taste it! Season with salt and pepper, but remember, broth can be sneaky salty.
Technique for Creamier White Bean Chicken Soup
If you want that luxurious, creamy texture without adding cream, this is your moment. Take a potato masher and just mash some of the beans right against the side of the pot until they break down. Alternatively, if you have an immersion blender, pulse it just a couple of times right in the pot. Don’t blend it smooth—we still want texture! Just a few pulses break up enough beans to thicken the broth beautifully. Serve it hot!
Tips for Making the Best White Bean Chicken Soup
Even with a simple recipe, a few expert touches can elevate your bowl from good to absolutely fantastic. My experience has taught me that seasoning adjustments are always necessary, especially when dealing with pre-made broth.
Adjusting Seasoning in Your White Bean Chicken Soup
You absolutely must taste before you add extra salt. Chicken broth varies so much brand to brand; some are loaded, and some are bland. Always season at the very end. A final grind of fresh black pepper makes a massive difference, too. If you want a little brightness, a tiny squeeze of fresh lemon juice right before serving wakes up all the other flavors!
Safety Check for Cooked Chicken
Since this is an easy chicken soup, I usually use rotisserie chicken, but if you’re cooking fresh chicken breasts for this, remember the golden rule: poultry must reach 165 degrees Fahrenheit internally to be safe. Use a meat thermometer if you’re unsure about your pre-cooked chicken, just to be certain everything is safe and sound before serving.
Storage and Reheating Instructions for White Bean Chicken Soup
This soup is even better the next day, so don’t be afraid to make a double batch! The flavors deepen overnight, which is just wonderful. It keeps really well, but you need to store it correctly to maintain that great texture.
Storing Leftover White Bean Chicken Soup
Let the soup cool down completely before you put it away—this is important for food safety. Store it in airtight containers in the fridge. It should be good for about four days. If you know you won’t eat it all, freezing works perfectly for up to three months. Just leave a little headspace in the container if you’re freezing it, as liquids expand.
Reheating Tips for Perfect Texture
When reheating from the fridge, do it slowly on the stovetop over medium heat, stirring occasionally. If it seems a little thick after refrigeration, just add a splash of water or extra broth until it reaches your preferred consistency. Microwaving works in a pinch, but the stovetop keeps the vegetables from getting too mushy.
Common Questions About White Bean Chicken Soup
I get asked about variations all the time! People love making this easy chicken soup their own, and that’s what cooking is all about. Here are a few quick fixes for common reader questions I see.
Can I use different beans in this White Bean Chicken Soup?
Absolutely! While cannellini beans give you that classic creamy texture, kidney beans or even chickpeas work fine if that’s what you have on hand. Just remember to drain and rinse them the same way. The texture will change slightly, but the flavor base is so strong it holds up well to substitutions.
What kind of chicken works best for this easy chicken soup?
I almost always use pre-cooked chicken breast because it makes this a true weeknight dinner hero. Rotisserie chicken is my favorite shortcut because it’s already seasoned! If you cook it fresh, just make sure it’s fully cooked through before you chop it up and add it in step four.
How can I make this White Bean Chicken Soup vegetarian?
This is super easy to adapt! Just skip the chicken entirely and substitute the 4 cups of chicken broth with 4 cups of good quality vegetable broth. You might want to add a little extra smoked paprika or maybe a pinch of dried thyme to bring back some of that savory depth the chicken provided.
Nutritional Information Disclaimer for White Bean Chicken Soup
When it comes to the nutrition facts for this White Bean Chicken Soup, things can change depending on a couple of factors. The exact sodium content relies entirely on the brand of chicken broth you decide to use, and how much extra salt you personally add at the end. Also, if you choose to mash more beans for a thicker consistency, that will shift the carbohydrate and protein counts slightly. Because of these variables, I can’t give you an exact, precise breakdown for every single batch made. Please check the labels on your specific broth and chicken if precise tracking is important to you!
Assembling Ingredients for Your White Bean Chicken Soup
The beauty of this soup is that most of what you need is probably already hiding in your pantry or crisper drawer. We want that hearty texture from the beans and the freshness from just a few key vegetables. It’s about using good, straightforward ingredients to build incredible flavor without needing hours on the stove. Don’t stress about fancy additions here; the magic is in the basics!
Essential Components for White Bean Chicken Soup
For the aromatic base, we need that classic trio: onion, carrot, and celery. Make sure your onion is finely chopped so it melts into the broth nicely. The carrot and celery should be diced uniformly so they cook evenly. Don’t skip mincing the garlic—you want that punch of flavor right away! We’re using two full cans of white beans, but make sure you drain and rinse them really well before they go in. And please, use good quality chicken broth; it makes a huge difference in an easy chicken soup like this.
Ingredient Table
| Item | Quantity | Preparation |
|---|---|---|
| Olive Oil | 1 tablespoon | For sautéing |
| Onion | 1/2 medium | Finely chopped |
| Carrot | 1 large | Peeled and diced |
| Celery Sticks | 3 | Diced |
| Garlic Cloves | 4 | Minced |
| Italian Seasoning | 1/4 teaspoon | — |
| Smoked Paprika | 1/2 teaspoon | — |
| Chicken Broth | 4 cups | — |
| Water | 2 cups | — |
| Cooked Chicken Breast | 2 cups (about 12 ounces) | Chopped |
| White Beans | 2 (14-ounce) cans | Drained and rinsed |
Why This White Bean Chicken Soup Works for Busy Schedules
This recipe is designed for real life—the life where you need dinner on the table fast but don’t want to order takeout again. It’s packed with protein and fiber, making it a genuinely nourishing weeknight dinner solution. You get that deeply satisfying, slow-cooked taste in under an hour, which is a huge win in my book!
Quick Preparation for White Bean Chicken Soup
- Prep time is only about 10 minutes because we aren’t doing any complicated chopping.
- Most of the cook time is hands-off simmering, letting the flavors marry beautifully.
- It relies heavily on pantry staples, so you don’t need a special grocery run.
Flavor Profile Notes
We hit a perfect balance here: the earthiness of the beans, the sweetness from the carrots, and just a little smoky depth from the paprika. It tastes traditional and comforting without being heavy or overly complicated.
Step-by-Step Instructions for White Bean Chicken Soup
Alright, let’s get this soup going! We build flavor in layers, which is the secret to making a fast soup taste like it simmered all day long. Grab your biggest soup pot—we need room to work here!
Starting the Aromatic Base
First things first: heat your olive oil over medium-high heat. Toss in the chopped onion, the diced carrot, and celery. You need to let these sweat it out for a good 7 to 10 minutes. Don’t rush this part! We want them to soften up and get just a little bit of color—that light browning adds depth. Once they smell sweet, stir in your minced garlic. Be quick here; garlic burns fast! Cook it only for about 30 seconds until you can really smell it, then immediately move to the next step.
Building the Soup Flavor
Now, we wake up those spices! Sprinkle in the Italian seasoning and the smoked paprika right over the vegetables. Stir everything around for about a minute to toast those herbs lightly. This step wakes up their oils. Next, pour in the chicken broth and the water. Add your chopped cooked chicken and those rinsed white beans. Give it a good stir to make sure everything is submerged.
Simmering and Finishing the White Bean Chicken Soup
Turn the heat up high until the mixture hits a gentle boil. As soon as it starts bubbling, drop that heat down to medium-low. Cover the pot partially—you want some steam to escape—and let this simmer for 20 to 25 minutes. This is the magic melding time where all those flavors get to know each other. When time’s up, taste it! Season with salt and pepper, but remember, broth can be sneaky salty.
Technique for Creamier White Bean Chicken Soup
If you want that luxurious, creamy texture without adding cream, this is your moment. Take a potato masher and just mash some of the beans right against the side of the pot until they break down. Alternatively, if you have an immersion blender, pulse it just a couple of times right in the pot. Don’t blend it smooth—we still want texture! Just a few pulses break up enough beans to thicken the broth beautifully. Serve it hot!
Tips for Making the Best White Bean Chicken Soup
Even with a simple recipe, a few expert touches can elevate your bowl from good to absolutely fantastic. My experience has taught me that seasoning adjustments are always necessary, especially when dealing with pre-made broth.
Adjusting Seasoning in Your White Bean Chicken Soup
You absolutely must taste before you add extra salt. Chicken broth varies so much brand to brand; some are loaded, and some are bland. Always season at the very end. A final grind of fresh black pepper makes a massive difference, too. If you want a little brightness, a tiny squeeze of fresh lemon juice right before serving wakes up all the other flavors!
Safety Check for Cooked Chicken
Since this is an easy chicken soup, I usually use rotisserie chicken, but if you’re cooking fresh chicken breasts for this, remember the golden rule: poultry must reach 165 degrees Fahrenheit internally to be safe. Use a meat thermometer if you’re unsure about your pre-cooked chicken, just to be certain everything is safe and sound before serving.
Storage and Reheating Instructions for White Bean Chicken Soup
This soup is even better the next day, so don’t be afraid to make a double batch! The flavors deepen overnight, which is just wonderful. It keeps really well, but you need to store it correctly to maintain that great texture.
Storing Leftover White Bean Chicken Soup
Let the soup cool down completely before you put it away—this is important for food safety. Store it in airtight containers in the fridge. It should be good for about four days. If you know you won’t eat it all, freezing works perfectly for up to three months. Just leave a little headspace in the container if you’re freezing it, as liquids expand.
| Storage Method | Duration | Key Tip |
|---|---|---|
| Refrigerator | Up to 4 days | Airtight container only |
| Freezer | Up to 3 months | Leave room for expansion |
Reheating Tips for Perfect Texture
When reheating from the fridge, do it slowly on the stovetop over medium heat, stirring occasionally. If it seems a little thick after refrigeration, just add a splash of water or extra broth until it reaches your preferred consistency. Microwaving works in a pinch, but the stovetop keeps the vegetables from getting too mushy.
Common Questions About White Bean Chicken Soup
I get asked about variations all the time! People love making this easy chicken soup their own, and that’s what cooking is all about. Here are a few quick fixes for common reader questions I see.
Can I use different beans in this White Bean Chicken Soup?
Absolutely! While cannellini beans give you that classic creamy texture, kidney beans or even chickpeas work fine if that’s what you have on hand. Just remember to drain and rinse them the same way. The texture will change slightly, but the flavor base is so strong it holds up well to substitutions.
What kind of chicken works best for this easy chicken soup?
I almost always use pre-cooked chicken breast because it makes this a true weeknight dinner hero. Rotisserie chicken is my favorite shortcut because it’s already seasoned! If you cook it fresh, just make sure it’s fully cooked through before you chop it up and add it in step four.
How can I make this White Bean Chicken Soup vegetarian?
This is super easy to adapt! Just skip the chicken entirely and substitute the 4 cups of chicken broth with 4 cups of good quality vegetable broth. You might want to add a little extra smoked paprika or maybe a pinch of dried thyme to bring back some of that savory depth the chicken provided.
Nutritional Information Disclaimer for White Bean Chicken Soup
When it comes to the nutrition facts for this White Bean Chicken Soup, things can change depending on a couple of factors. The exact sodium content relies entirely on the brand of chicken broth you decide to use, and how much extra salt you personally add at the end. Also, if you choose to mash more beans for a thicker consistency, that will shift the carbohydrate and protein counts slightly. Because of these variables, I can’t give you an exact, precise breakdown for every single batch made. Please check the labels on your specific broth and chicken if precise tracking is important to you!
Assembling Ingredients for Your White Bean Chicken Soup
The beauty of this soup is that most of what you need is probably already hiding in your pantry or crisper drawer. We want that hearty texture from the beans and the freshness from just a few key vegetables. It’s about using good, straightforward ingredients to build incredible flavor without needing hours on the stove. Don’t stress about fancy additions here; the magic is in the basics!
Essential Components for White Bean Chicken Soup
For the aromatic base, we need that classic trio: onion, carrot, and celery. Make sure your onion is finely chopped so it melts into the broth nicely. The carrot and celery should be diced uniformly so they cook evenly. Don’t skip mincing the garlic—you want that punch of flavor right away! We’re using two full cans of white beans, but make sure you drain and rinse them really well before they go in. And please, use good quality chicken broth; it makes a huge difference in an easy chicken soup like this.
Ingredient Table
| Item | Quantity | Preparation |
|---|---|---|
| Olive Oil | 1 tablespoon | For sautéing |
| Onion | 1/2 medium | Finely chopped |
| Carrot | 1 large | Peeled and diced |
| Celery Sticks | 3 | Diced |
| Garlic Cloves | 4 | Minced |
| Italian Seasoning | 1/4 teaspoon | — |
| Smoked Paprika | 1/2 teaspoon | — |
| Chicken Broth | 4 cups | — |
| Water | 2 cups | — |
| Cooked Chicken Breast | 2 cups (about 12 ounces) | Chopped |
| White Beans | 2 (14-ounce) cans | Drained and rinsed |
Why This White Bean Chicken Soup Works for Busy Schedules
This recipe is designed for real life—the life where you need dinner on the table fast but don’t want to order takeout again. It’s packed with protein and fiber, making it a genuinely nourishing weeknight dinner solution. You get that deeply satisfying, slow-cooked taste in under an hour, which is a huge win in my book!
Quick Preparation for White Bean Chicken Soup
- Prep time is only about 10 minutes because we aren’t doing any complicated chopping.
- Most of the cook time is hands-off simmering, letting the flavors marry beautifully.
- It relies heavily on pantry staples, so you don’t need a special grocery run.
Flavor Profile Notes
We hit a perfect balance here: the earthiness of the beans, the sweetness from the carrots, and just a little smoky depth from the paprika. It tastes traditional and comforting without being heavy or overly complicated.
Step-by-Step Instructions for White Bean Chicken Soup
Alright, let’s get this soup going! We build flavor in layers, which is the secret to making a fast soup taste like it simmered all day long. Grab your biggest soup pot—we need room to work here!
Starting the Aromatic Base
First things first: heat your olive oil over medium-high heat. Toss in the chopped onion, the diced carrot, and celery. You need to let these sweat it out for a good 7 to 10 minutes. Don’t rush this part! We want them to soften up and get just a little bit of color—that light browning adds depth. Once they smell sweet, stir in your minced garlic. Be quick here; garlic burns fast! Cook it only for about 30 seconds until you can really smell it, then immediately move to the next step.
Building the Soup Flavor
Now, we wake up those spices! Sprinkle in the Italian seasoning and the smoked paprika right over the vegetables. Stir everything around for about a minute to toast those herbs lightly. This step wakes up their oils. Next, pour in the chicken broth and the water. Add your chopped cooked chicken and those rinsed white beans. Give it a good stir to make sure everything is submerged.
Simmering and Finishing the White Bean Chicken Soup
Turn the heat up high until the mixture hits a gentle boil. As soon as it starts bubbling, drop that heat down to medium-low. Cover the pot partially—you want some steam to escape—and let this simmer for 20 to 25 minutes. This is the magic melding time where all those flavors get to know each other. When time’s up, taste it! Season with salt and pepper, but remember, broth can be sneaky salty.
Technique for Creamier White Bean Chicken Soup
If you want that luxurious, creamy texture without adding cream, this is your moment. Take a potato masher and just mash some of the beans right against the side of the pot until they break down. Alternatively, if you have an immersion blender, pulse it just a couple of times right in the pot. Don’t blend it smooth—we still want texture! Just a few pulses break up enough beans to thicken the broth beautifully. Serve it hot!
Tips for Making the Best White Bean Chicken Soup
Even with a simple recipe, a few expert touches can elevate your bowl from good to absolutely fantastic. My experience has taught me that seasoning adjustments are always necessary, especially when dealing with pre-made broth.
Adjusting Seasoning in Your White Bean Chicken Soup
You absolutely must taste before you add extra salt. Chicken broth varies so much brand to brand; some are loaded, and some are bland. Always season at the very end. A final grind of fresh black pepper makes a massive difference, too. If you want a little brightness, a tiny squeeze of fresh lemon juice right before serving wakes up all the other flavors!
Safety Check for Cooked Chicken
Since this is an easy chicken soup, I usually use rotisserie chicken, but if you’re cooking fresh chicken breasts for this, remember the golden rule: poultry must reach 165 degrees Fahrenheit internally to be safe. Use a meat thermometer if you’re unsure about your pre-cooked chicken, just to be certain everything is safe and sound before serving.
Storage and Reheating Instructions for White Bean Chicken Soup
This soup is even better the next day, so don’t be afraid to make a double batch! The flavors deepen overnight, which is just wonderful. It keeps really well, but you need to store it correctly to maintain that great texture.
Storing Leftover White Bean Chicken Soup
Let the soup cool down completely before you put it away—this is important for food safety. Store it in airtight containers in the fridge. It should be good for about four days. If you know you won’t eat it all, freezing works perfectly for up to three months. Just leave a little headspace in the container if you’re freezing it, as liquids expand.
| Storage Method | Duration | Key Tip |
|---|---|---|
| Refrigerator | Up to 4 days | Airtight container only |
| Freezer | Up to 3 months | Leave room for expansion |
Reheating Tips for Perfect Texture
When reheating from the fridge, do it slowly on the stovetop over medium heat, stirring occasionally. If it seems a little thick after refrigeration, just add a splash of water or extra broth until it reaches your preferred consistency. Microwaving works in a pinch, but the stovetop keeps the vegetables from getting too mushy.
Common Questions About White Bean Chicken Soup
I get asked about variations all the time! People love making this easy chicken soup their own, and that’s what cooking is all about. Here are a few quick fixes for common reader questions I see.
Can I use different beans in this White Bean Chicken Soup?
Absolutely! While cannellini beans give you that classic creamy texture, kidney beans or even chickpeas work fine if that’s what you have on hand. Just remember to drain and rinse them the same way. The texture will change slightly, but the flavor base is so strong it holds up well to substitutions.
What kind of chicken works best for this easy chicken soup?
I almost always use pre-cooked chicken breast because it makes this a true weeknight dinner hero. Rotisserie chicken is my favorite shortcut because it’s already seasoned! If you cook it fresh, just make sure it’s fully cooked through before you chop it up and add it in step four.
How can I make this White Bean Chicken Soup vegetarian?
This is super easy to adapt! Just skip the chicken entirely and substitute the 4 cups of chicken broth with 4 cups of good quality vegetable broth. You might want to add a little extra smoked paprika or maybe a pinch of dried thyme to bring back some of that savory depth the chicken provided.
Nutritional Information Disclaimer for White Bean Chicken Soup
When it comes to the nutrition facts for this White Bean Chicken Soup, things can change depending on a couple of factors. The exact sodium content relies entirely on the brand of chicken broth you decide to use, and how much extra salt you personally add at the end. Also, if you choose to mash more beans for a thicker consistency, that will shift the carbohydrate and protein counts slightly. Because of these variables, I can’t give you an exact, precise breakdown for every single batch made. Please check the labels on your specific broth and chicken if precise tracking is important to you!
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Amazing 10-Minute White Bean Chicken Soup
- Total Time: 40 minutes
- Yield: 6 servings
- Diet: Low Fat
Description
Hearty white bean chicken soup ready in 40 minutes, perfect for a cozy meal with pantry staples and fresh vegetables. This white bean chicken soup is simple, comforting, and perfect for busy weeknights. Packed with tender chicken, creamy beans, and aromatic vegetables, it’s both nutritious and flavorful.
Ingredients
- 1 tablespoon olive oil
- 1/2 medium onion, finely chopped
- 1 large carrot, peeled and diced
- 3 celery sticks, diced
- 4 garlic cloves, minced
- 1/4 teaspoon Italian seasoning
- 1/2 teaspoon smoked paprika
- 4 cups chicken broth
- 2 cups water
- 2 cups cooked chicken breast, chopped (about 12 ounces)
- 2 (14-ounce) cans white beans, drained and rinsed
- Salt and black pepper, to taste
Instructions
- Heat olive oil in a large soup pot over medium-high heat. Sauté onion, carrot, and celery for 7-10 minutes until softened and lightly browned.
- Stir in minced garlic and cook for 30 seconds until fragrant.
- Add Italian seasoning and smoked paprika, stirring to coat the vegetables.
- Pour in chicken broth and water, then add chopped chicken and white beans. Stir to combine.
- Bring the soup to a gentle boil over high heat, then reduce to medium-low. Cover partially and simmer for 20-25 minutes to let flavors meld.
- Taste and season with salt and pepper, keeping in mind that chicken broth can already be salty.
- For a creamier texture, mash some beans with a potato masher or pulse a few times with an immersion blender.
- Serve hot, garnished with fresh parsley or a sprinkle of paprika if desired.
Notes
- Ensure chicken reaches an internal temperature of 165°F for safety.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
