wabashed Navy Bean soup

It is officially fall!  a.k.a. the season of soup 🙂

We took a mostly eaten rotisserie chicken, put the bird in a cast iron dutch oven, covered it with water, and turned on the medium heat


The bird and water were boiled for about an hour uncovered and about 2 hours covered.  The broth and the meat were then separated and the broth was used as the liquid in a Navy Bean soup mix


The soup mix was cooked as stated on the packaging (besides the fact that instead of water we used our great homemade chicken stock) and we added back the chicken meat and some extra veggies



Yum!  I have been officially assigned the challenge of making split pea soup from scratch…stay tuned 🙂




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