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
| 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:
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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
