Chicken and White Bean Soup

This fabulous soup is easy to make and filling while still rich in taste.


  • 4 chicken breasts (boneless and skinless)
  • Better than Boullion
  • 4 quarts of water
  • 1 head of cabbage
  • five zucchini
  • two cans of white beans
  • four potatoes
  • no-skinned chopped tomatoes
  • red trocomare or seasoned salt
  • Celtic sea salt
  • pepper

Fill up a pot of water (about four quarts) with better than boullion (you can substitute organic chicken broth). Bring to a boil and then lower to a simmer. Add to the soup a chopped up head of cabbage, five chopped zucchini, two cans of white beans, four peeled and cut potatoes and one or two no-skinned chopped tomatoes. I add red trocomare or seasoned salt (or both), and Celtic sea salt and pepper.

In a skillet I pour grapeseed oil to nicely coat the bottom of the pan and place four chicken breasts in the skillet with seasoning. My favorite way to season chicken for this dish is with onion powder garlic and some trocomare or season salt. Brown the chicken on both sides. Slice and throw in the soup.

Let all of this cook for at least two hours on low. Voila! A fabulous feast that’s clean, healthy, filling, and tasty too!


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