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 recipe
Chicken Cassoulet Soup
Chicken Cassoulet Soup
Servings Prep Time Cook Time
7servings 35minutes 6hours
Servings Prep Time
7servings 35minutes
Cook Time
6hours
Ingredients
Portions: servings
Units:
Ingredients
Portions: servings
Units:
Instructions
  1. In a large skillet, cook sausage over medium heat until no longer pink; drain.
  2. 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.
  3. Divide among bowls; sprinkle with bacon. If desired, top with additional fresh thyme.
Recipe Notes

Editor's Note

Look for dried lavender flowers in spice shops. If using lavender from the garden, make sure it hasn't been treated with chemicals.

Nutrition Facts

1-1/2 cups: 494 calories, 23g fat (7g saturated fat), 77mg cholesterol, 1821mg sodium, 34g carbohydrate (6g sugars, 9g fibre), 34g protein.