Recipe Series: Chicken and White Bean Soup

This is a no sugar take on a home favorite, Chicken Noodle Soup. I replace noodles/pasta with white beans.

8 cubes chicken bouillon

8 quarts water

3 chicken breasts

1 yellow onion

3 carrots

3 celery stalks

Basil

3 cans 15oz. white beans

Directions:

1. Boil 8 quarts of water on high heat. Place 8 cubes of chicken bouillon and mix into boiling water to make the chicken stock
2. Clean fat off chicken breasts, and place whole breasts into boiling chicken stock.
3. Dice onion, carrots, and celery and put into stock along with chicken.
4. Cook all ingredients in stock for 20 minutes on medium heat.
5. Take cooked chicken out of pot and cut into small cubes. Mix back into pot after cut.
6. Drain the cans of beans and empty white beans in soup.
7. Mix in 3 tablespoons of basil.
8. Heat for 5 minutes and serve!