Navy Bean Soup is the epitome of comfort food. Whether you’re looking for a cozy meal to warm you up on a cold day or a hearty dish to feed the family, this recipe is a perfect choice. The combination of tender navy beans, juicy chicken breast, and a mix of vegetables and spices creates a flavorful, rich broth that is both satisfying and nourishing.
The slow-cooked nature of this soup allows the beans to absorb the flavors of the other ingredients, resulting in a perfectly balanced dish that will make you feel at home with every spoonful. This recipe is simple enough for weeknight dinners but impressive enough to serve on special occasions. And with only 15 minutes of prep time and 4 hours of cooking, it’s the kind of recipe that allows you to set it and forget it.
Let’s take a deeper dive into the ingredients, the cooking process, and some tips to make sure your soup turns out perfectly every time.
Ingredients
For this hearty navy bean soup, you will need the following ingredients:
Soup Base Ingredients:
- 6 cups water: This is the base of your broth. As the soup simmers, the flavors from the beans, chicken, and vegetables will infuse into the water, turning it into a rich and savory broth.
- 1 (16-ounce) package dried navy beans: Dried beans are the key ingredient. They take longer to cook but have a better texture than canned beans, and they absorb the flavors of the soup as they cook.
- 1 (14.5-ounce) can diced tomatoes: Tomatoes add a touch of acidity and sweetness to the soup. They balance the richness of the beans and chicken and help cut through the heaviness of the dish.
- 2 medium chicken breasts, cooked and shredded: Chicken breast is a lean protein that adds substance to the soup. Cooking the chicken separately and shredding it ensures even distribution throughout the soup.
- 1 onion, chopped: Onions add a savory depth of flavor and a bit of sweetness. They will soften and become tender during the cooking process, adding to the overall richness of the soup.
- 2 stalks celery, chopped: Celery adds a crunchy texture and subtle earthiness that complements the beans and chicken.
- 2 tablespoons Worcestershire sauce: Worcestershire sauce brings a deep umami flavor that helps balance the acidity from the tomatoes and adds a savory richness to the broth.
- 1 clove garlic, minced: Garlic is essential for building flavor. It adds a fragrant, slightly sweet note that works well with the other vegetables and spices in the soup.
- 1 cube chicken bouillon: The chicken bouillon cube adds an extra layer of chicken flavor and helps create a more robust broth. You can substitute with chicken broth if you prefer.
- 1 tablespoon dried parsley: Parsley is a bright, fresh herb that adds color and a bit of grassy flavor to the soup.
- 2 teaspoons garlic powder: Garlic powder enhances the flavor of the garlic and adds a bit of savory depth.
- 1 bay leaf: A bay leaf imparts a subtle, herbal aroma to the soup. Just remember to remove it before serving.
- 3 additional cups of water: This extra water will be added later to adjust the consistency and help balance the flavors.
- 1 teaspoon salt: Salt enhances the overall flavor of the soup and brings all the ingredients together.
- ½ teaspoon ground black pepper: Black pepper adds a mild heat and depth of flavor to the broth.
Instructions
Now that we’ve gathered all the ingredients, let’s dive into the preparation process. The steps are simple but yield a flavorful and hearty soup.
Step 1: Prepare the Soup Base
Start by gathering all of your ingredients. In a large stockpot, combine the 6 cups of water, dried navy beans, canned diced tomatoes, shredded chicken, chopped onion, celery, Worcestershire sauce, minced garlic, chicken bouillon cube, dried parsley, garlic powder, and the bay leaf. Stir everything together to make sure it’s well combined.
Step 2: Bring the Soup to a Boil
Place the stockpot over medium-high heat and bring the soup to a boil. This will kick-start the cooking process and help the beans begin to soften.
Step 3: Simmer the Soup
Once the soup reaches a boil, reduce the heat to low and cover the pot. Let the soup simmer for 2 hours. During this time, the beans will absorb the flavors of the broth, and the chicken will break down further, infusing the soup with even more flavor.
If you’re working with dried beans, be sure to check on the soup occasionally to make sure the beans are cooking properly. If necessary, add a little more water to keep everything submerged.
Step 4: Add the Additional Water and Seasonings
After 2 hours, it’s time to add 3 additional cups of water to the soup. This helps adjust the consistency of the broth, making it more liquidy and allowing the flavors to meld even more. Stir in the salt and black pepper at this point, tasting and adjusting the seasoning as necessary.
Step 5: Continue Cooking the Soup
Cover the pot again and continue simmering the soup for an additional 2 hours. During this time, the beans should be fully tender, and the soup should have a rich, hearty consistency.
Step 6: Final Touches
After the soup has simmered for a total of 4 hours, remove the bay leaf from the pot. Give the soup one final stir and taste for seasoning, adjusting with more salt and pepper if needed. Your hearty navy bean soup with chicken breast is now ready to serve!
Tips for the Best Navy Bean Soup
- Soak the Beans: If you have time, soak the dried beans overnight. This will reduce the cooking time and make the beans cook more evenly. Alternatively, you can use the quick-soak method by boiling the beans for 5 minutes and letting them rest for 1 hour.
- Customize the Vegetables: Add more vegetables like carrots or potatoes to make the soup even heartier. Just be sure to adjust the cooking time as necessary to ensure everything is cooked through.
- Chicken Options: If you don’t want to cook chicken breasts, you can substitute with leftover rotisserie chicken or even cooked turkey. The key is to have tender, shredded protein that will absorb the soup’s flavors.
- Freezing Leftovers: Navy bean soup freezes wonderfully. Store leftovers in an airtight container in the freezer for up to 3 months. When you’re ready to enjoy it again, simply thaw and reheat.
FAQs
1. Can I use canned navy beans instead of dried beans?
Yes, you can substitute canned navy beans for the dried ones. Use about 3 cups of drained and rinsed canned beans, and reduce the cooking time by about half.
2. Can I add other proteins to the soup?
Absolutely! Feel free to add cooked sausage or turkey in place of or alongside the chicken. This will add additional flavor and variety to the soup.
3. How can I make the soup thicker?
To thicken the soup, you can blend a portion of the beans with some of the broth using an immersion blender or a regular blender. This will give the soup a creamier texture while maintaining the hearty chunks of beans.
4. Can I make this soup in a slow cooker?
Yes, you can make this navy bean soup in a slow cooker. Simply combine all the ingredients in your slow cooker and cook on low for 6-8 hours or until the beans are tender. The slow cooker method allows the flavors to develop even more slowly, resulting in an extra-rich broth.
5. How do I store leftovers?
Store leftover soup in an airtight container in the refrigerator for up to 3 days. The soup will also freeze well for up to 3 months. Let the soup cool completely before storing, and be sure to remove any bones or bay leaves.
Conclusion
Navy Bean Soup with Chicken Breast is the ultimate comfort food, perfect for any season. Whether you enjoy it on a chilly winter night or as a hearty meal on a busy weeknight, this soup delivers nourishment and satisfaction with every spoonful. Its simplicity, along with the rich flavors and textures, make it a recipe to keep in your regular rotation. So grab your stockpot, start simmering, and enjoy the warmth of a delicious homemade meal.