Chicken Cassoulet Style Soup Recipes

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CHICKEN CASSOULET SOUP



Chicken Cassoulet Soup image

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

Provided by Taste of Home

Categories     Lunch

Time 6h35m

Yield 7 servings (2-3/4 quarts).

Number Of Ingredients 16

1/2 pound bulk pork sausage
5 cups water
1/2 pound cubed cooked chicken
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
2 medium carrots, shredded
1 medium onion, chopped
1/4 cup dry vermouth or chicken broth
5 teaspoons chicken bouillon granules
4 garlic cloves, minced
1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
1/4 teaspoon fennel seed, crushed
1 teaspoon dried lavender flowers, optional
1/2 pound bacon strips, cooked and crumbled
Additional fresh thyme, optional

Steps:

  • 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.

Nutrition Facts : Calories 494 calories, Fat 23g fat (7g saturated fat), Cholesterol 77mg cholesterol, Sodium 1821mg sodium, Carbohydrate 34g carbohydrate (6g sugars, Fiber 9g fiber), Protein 34g protein.

EASY CASSOULET SOUP



Easy Cassoulet Soup image

Easy Cassoulet Soup

Provided by BHG Test Kitchen

Time 7h25m

Number Of Ingredients 14

1 cup chopped carrot (2 medium)
1 cup chopped onion (1 large)
0.75 cup chopped red or green sweet pepper (1 medium)
2 15 ounce can cannellini beans (white kidney beans) or Great Northern beans, rinsed and drained
8 ounce skinless, boneless chicken thighs, cut into 1-inch pieces
8 ounce cooked smoked turkey sausage, halved lengthwise and cut into 1/2-inch slices
1 bay leaf
1 tablespoon snipped fresh parsley
1 teaspoon dried thyme, crushed
0.125 - 0.25 teaspoon cayenne pepper
3 cloves garlic, minced
1 14.5 ounce can Italian-style stewed tomatoes, undrained
1.5 cup reduced-sodium chicken broth
0.5 cup dry white wine or reduced-sodium chicken broth

Steps:

  • In a 3-1/2- to 5-quart slow cooker, combine carrot, onion, and sweet pepper. Add drained beans, chicken, sausage, and bay leaf. Sprinkle with parsley, thyme, cayenne pepper, and garlic. In a small bowl, stir together undrained tomatoes, broth, and wine. Pour over chicken mixture.
  • Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours. Discard bay leaf. Makes 6 to 8 servings.

Nutrition Facts : Calories 260 kcal, Carbohydrate 31 g, Cholesterol 56 mg, Protein 23 g, SaturatedFat 1 g, Sodium 890 mg, Fat 6 g, UnsaturatedFat 0 g

CHICKEN CASSOULET-STYLE SOUP



Chicken Cassoulet-Style Soup image

Chicken Cassoulet-Style Soup

Provided by BHG Test Kitchen

Time 5h25m

Number Of Ingredients 6

1 pound boneless, skinless chicken thighs, cut into 1/2-inch pieces
8 ounce smoked turkey sausage, cut into 1/2-inch slices
1 26 ounce jar pasta sauce with red wine and herbs
1 15-19 ounce can white kidney (cannellini) beans, rinsed and drained
1.333 cup water
1 teaspoon dried oregano, crushed

Steps:

  • In a 3 1/2- or 4-quart slow cooker, combine chicken, sausage, pasta sauce, beans, the water, and oregano.
  • Cover; cook on low-heat setting for 5 to 7 hours or on high-heat setting for 2 1/2 to 3 1/2 hours.

Nutrition Facts : Calories 286 kcal, Carbohydrate 33 g, Cholesterol 88 mg, Protein 30 g, SaturatedFat 2 g, Sodium 1178 mg, Fat 7 g, UnsaturatedFat 0 g

CASSOULET SOUP



Cassoulet Soup image

Inexpensive and tasty soup based on a French classic. Fast and easy to make and everyone always loves it.

Provided by Kasha

Categories     Chicken

Time 40m

Yield 2 serving(s)

Number Of Ingredients 8

1 small onion, chopped
2 ounces smoked sausage, sliced into thin rounds
1 teaspoon thyme
2/3 cup white wine
2 cups chicken broth
1 (15 ounce) can white beans, drained
1 1/2 cups dark chicken meat, diced
2 teaspoons fresh parsley, chopped

Steps:

  • Sauté onion and sausage in large saucepan until browned.
  • Add thyme, stir one minute.
  • Add wine, boil until slightly reduced, about 2 minutes.
  • Stir in broth, 1 cup of the beans, and the chicken.
  • Mash the rest of the beans and add to pot.
  • Partially cover and simmer for 10 minutes.
  • Season to taste with salt and pepper, garnish with chopped parsley.

Nutrition Facts : Calories 484.7, Fat 11.6, SaturatedFat 4, Cholesterol 20.4, Sodium 1230.7, Carbohydrate 53.9, Fiber 10.8, Sugar 3, Protein 27.4

CHICKEN CASSOULET



Chicken Cassoulet image

I have not had this in years. It was a popular recipe in the mid 1970's, when I was such a young child (?). I found the recipe in a Better Homes and Gardens recipe booklet. It is a very hearty meal, definitely comfort food!!! It makes me wish for cold weather. Prep time includes simmering method for beans. I hope you enjoy!!!!

Provided by Bobtail

Categories     One Dish Meal

Time 10h30m

Yield 6 serving(s)

Number Of Ingredients 12

1 cup dry navy beans (7-8 oz.)
2 1/2-3 lbs chicken pieces, skinned
1/2 lb cooked Polish sausage
1 cup tomato juice
1 tablespoon Worcestershire sauce
1 teaspoon instant beef bouillon granules or 1 teaspoon chicken bouillon granule
1/2 teaspoon dried basil, crushed
1/2 teaspoon dried oregano, crushed
1/2 teaspoon paprika
1/2 cup chopped carrot
1/2 cup chopped celery
1/2 cup chopped onion

Steps:

  • Rinse the beans and place in medium saucepan.
  • Add enough water to cover by 2 inches.
  • Bring to a boil, reduce heat and simmer for 10 minutes.
  • Remove from heat and let sit for 1 hour.
  • OR, soak beans overnight in a cool place, drain and rinse.
  • Rinse chicken,pat dry and set aside.
  • Halve the sausage lengthwise and cut into 1 inch pieces.
  • In a medium mixing bowl, combine drained beans, sausage, tomato juice, Worchestershire sauce, bouilion granules, basil, oregano and paprika.
  • Set this mixture aside.
  • In a 4 quart crockpot, combine celery, carrot and onion.
  • Place chicken pieces on top.
  • Pour the bean mixture on top of chicken.
  • Cook on low heat for 9-11 hours or high heat for 4 1/2 to 5 1/2 hours.
  • Remove Chicken and sausage with slotted spoon.
  • Mash the bean mixture slightly.
  • Serve chicken, sausage and beans in soup bowls.
  • Serve with crusty bread and enjoy!

Nutrition Facts : Calories 433.2, Fat 28.5, SaturatedFat 8.9, Cholesterol 112.7, Sodium 634.4, Carbohydrate 13.4, Fiber 4, Sugar 3, Protein 29.8

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