Chicken Cassoulet Soup
“After my sister spent a year in France as an au pair, I created this lighter, easier version of traditional French cassoulet for her. It uses chicken instead of the usual duck.” —Bridget M. Klusman, Otsego, Michigan
Chicken Cassoulet Soup
Chicken Cassoulet Soup
Servings | Prep Time | Cook Time |
7servings | 35minutes | 6hours |
Servings | Prep Time |
7servings | 35minutes |
Cook Time |
6hours |
Ingredients
- 1/2 lb bulk pork sausage
- 5 cups water
- 1/2 lb cooked chicken cubed
- 1 can kidney beans (16 oz.), rinsed and drained
- 1 can black beans (15 oz.), rinsed and drained
- 1 can garbanzo beans or chickpeas (15 oz.), rinsed and drained
- 2 medium carrots shredded
- 1 medium onion chopped
- 1/4 cup dry vermouth or chicken broth
- 5 tsp chicken bouillon granules
- 4 garlic cloves minced
- 1-1/2 tsp minced fresh thyme or 1/2 teaspoon dried thyme
- 1/4 tsp fennel seed crushed
- 1 tsp dried lavender flowers optional
- 1/2 lb bacon strips cooked and crumbled
- additional fresh thyme optional
Portions: servings
Units:
Ingredients
Portions: servings Units: |
Instructions
- In a large skillet, cook sausage over medium heat until no longer pink; drain.
- Transfer to a 4- or 5-qt. slow cooker. Add the water, chicken, beans, carrots, onion, vermouth, bouillon, garlic, thyme, fennel and if desired, lavender. Cover and cook on low for 6-8 hours or until heated through.
- Divide among bowls; sprinkle with bacon. If desired, top with additional fresh thyme.
Recipe Notes