Looking for a warm, satisfying meal that’s easy on the budget and simple to make? This Navy Bean and Chicken Tenderloin Soup is just what you need. It’s nutritious, packed with protein, and ideal for anyone seeking a delicious homemade dish without hours of prep work. Perfect for single seniors or anyone who appreciates a cozy bowl of comfort, this recipe combines classic flavors that will bring warmth to your kitchen.

Why This Soup is a Must-Try

High in Protein: Navy beans and chicken tenderloin are both excellent sources of protein, making this soup a great choice for maintaining muscle mass and overall health.
Budget-Friendly: Using dried navy beans and simple ingredients ensures this dish is economical without sacrificing flavor.
Easy to Make: With a straightforward process and readily available ingredients, this soup is perfect for cooks of any skill level.

Ingredients You’ll Need:

1 cup dried navy beans, soaked overnight
1 tablespoon olive oil
1 small onion, diced
2 garlic cloves, minced
1 carrot, diced
1 celery stalk, diced
1 bay leaf
4 cups chicken broth
1 cup cooked chicken tenderloin, shredded
Salt and pepper to taste
Fresh parsley, chopped (optional)

Step-by-Step Instructions:

Prepare the Beans: Drain and rinse the soaked navy beans thoroughly. Set them aside while you prepare the rest of the ingredients.
Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 3 minutes or until it turns translucent. Add the garlic, carrot, and celery to the pot and cook for another 5 minutes, stirring occasionally to prevent sticking.
Simmer the Soup: Add the soaked navy beans, bay leaf, and chicken broth to the pot. Bring the mixture to a boil, then reduce the heat to a gentle simmer. Let it cook for about 1 hour or until the beans are tender and fully cooked.
Add the Chicken: Stir in the shredded cooked chicken tenderloin and season the soup with salt and pepper to taste.
Finishing Touches: Remove the bay leaf and serve the soup hot. Garnish with freshly chopped parsley if you like an extra touch of color and flavor.

Tips for Success:

Plan Ahead: Don’t forget to soak the navy beans overnight. This helps to soften them and reduce cooking time.
Flavor Boost: For an extra layer of flavor, try sautéing the chicken tenderloin with a pinch of your favorite spices before adding it to the soup.
Vegetarian Option: Swap out the chicken broth for vegetable broth and skip the chicken to create a hearty, meat-free version.

Why You’ll Love This Soup

This Navy Bean and Chicken Tenderloin Soup is not only heartwarming and flavorful, but it’s also packed with nutrients. The combination of tender navy beans, succulent chicken, and aromatic vegetables creates a satisfying meal that’s perfect for lunch or dinner. Whether you’re enjoying it alone on a quiet evening or sharing it with loved ones, this soup is sure to become a staple in your recipe rotation.

So grab your favorite pot, gather the ingredients, and treat yourself to a bowl of wholesome, homemade goodness. It’s time to savor the simple joys of cooking and the delightful flavors of this nourishing soup.

Navy Bean and Chicken Tenderloin Soup

Author: Alice

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Description

Discover a simple, delicious, and budget-friendly soup that’s packed with protein and flavor. Perfect for single seniors or anyone looking to enjoy a hearty meal without much effort. This Navy Bean and Chicken Tenderloin Soup is your go-to recipe for easy cooking.

Ingredients

– 1 cup dried navy beans, soaked overnight
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 garlic cloves, minced
– 1 carrot, diced
– 1 celery stalk, diced
– 1 bay leaf
– 4 cups chicken broth
– 1 cup cooked chicken tenderloin, shredded
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions

1. Drain and rinse the soaked navy beans. Set them aside.
2. In a large pot, heat the olive oil over medium heat. Add the onion and sauté until translucent, about 3 minutes.
3. Add the garlic, carrot, and celery to the pot. Cook for an additional 5 minutes, stirring occasionally.
4. Add the soaked navy beans, bay leaf, and chicken broth. Bring the mixture to a boil, then reduce the heat and let it simmer for about 1 hour or until the beans are tender.
5. Stir in the cooked chicken tenderloin and season the soup with salt and pepper.
6. Remove the bay leaf before serving. Garnish with fresh parsley if desired and enjoy your nutritious and flavorful soup.

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