Roasted chicken and bean soup

Chicken bean soup

Great way to use up leftover roasted chicken! See previous post for that recipe!


  • Carcass of leftover roasted chicken
  • 2 cups leftover chicken white meat, cut into bite-sized cubes
  • 1 medium onion, diced1 clove garlic, minced
  • 2 medium carrots, diced
  • 1 large celery stalk, fibers removed and diced (just pick from one end and pull the celery string to the other end)
  • 1 tomato, diced into big pieces
  • 1 (15oz) can tri-bean blend (includes organic dark red kidney beans, pinto beans, black beans)
  • Few dashes of thyme
  • Few dashes of rosemary
  • 1 bay leaf
  • 2.5L water
  • Salt and pepper to taste


  • Heat up a large pot and add a lug of olive oil.
  • Sautee the onions until translucent, and the garlic until fragrant. Add in the thyme and rosemary and sautee until fragrant.
  • Add 2.5L of water and bring to a boil.
  • Add in the chicken carcass, and water if necessary to just cover the carcass. Bring to a boil.
  • Add in the carrots and celery, bring to a boil. Turn down to medium heat and let it continue on a roiling boil for 15min.
  • Add in the tomatoes and beans, boil, and turn down to medium heat again for another 10min.
  • Take out the chicken carcass, pick off any meat left on the bones, and return them to the pot. Discard the carcass.
  • Add salt and pepper to taste.