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Mediterranean Chicken, Artichoke, and Bean Soup Recipe Image

Mediterranean Chicken, Artichoke and Bean Soup

Ingredients

  • 3 slices thick bacon; diced
  • 1/3 cup diced red onion
  • 3 cloves garlic; crushed
  • 2 (14.5 oz) cans low sodium chicken broth
  • 1 (15.5 oz) can chickpeas (garbanzo beans); drained
  • 1 (14.5 oz) can Glory Foods Seasoned Great Northern Beans
  • 1 (14.5 oz) can Margaret Holmes Tomatoes with Vidalia Onions
  • 1 (14 oz) can artichoke quarters; drained
  • 2 (12.5 oz) cans premium canned chicken* (do not drain)
  • 1/4 cup freshly chopped parsley
  • 1 tablespoon fresh lemon juice

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Directions

  1. Fry bacon and red onion in a large (6 quart) saucepan or Dutch oven until almost crisp. Drain off excess fat, add garlic and return to medium heat.
  2. Add chicken broth, chickpeas, great northern beans, tomatoes and artichokes.
  3. Simmer for 20 minutes then stir in chicken. Reduce heat to low and continue to simmer for an additional 30 minutes. Remove from heat and stir in the parsley and lemon juice.

Prep Time

5 minutes

Cook Time

55 minutes

Servings

6

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Made With

Mediterranean Chicken, Artichoke, and Bean Soup Recipe Image

Mediterranean Chicken, Artichoke and Bean Soup

Prep Time

5 minutes

Cook Time

55 minutes

Servings

6

Ingredients

  • 3 slices thick bacon; diced
  • 1/3 cup diced red onion
  • 3 cloves garlic; crushed
  • 2 (14.5 oz) cans low sodium chicken broth
  • 1 (15.5 oz) can chickpeas (garbanzo beans); drained
  • 1 (14.5 oz) can Glory Foods Seasoned Great Northern Beans
  • 1 (14.5 oz) can Margaret Holmes Tomatoes with Vidalia Onions
  • 1 (14 oz) can artichoke quarters; drained
  • 2 (12.5 oz) cans premium canned chicken* (do not drain)
  • 1/4 cup freshly chopped parsley
  • 1 tablespoon fresh lemon juice

Find Glory in Stores Near You!

Directions

  1. Fry bacon and red onion in a large (6 quart) saucepan or Dutch oven until almost crisp. Drain off excess fat, add garlic and return to medium heat.
  2. Add chicken broth, chickpeas, great northern beans, tomatoes and artichokes.
  3. Simmer for 20 minutes then stir in chicken. Reduce heat to low and continue to simmer for an additional 30 minutes. Remove from heat and stir in the parsley and lemon juice.

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