Preparation Time: 15 minutes

Cook Time: 90 minutes

Cut: Boneless chicken


1 lb (450 g) dried navy beans and water to cook dry beans OR 2 19 oz (240 ml) cans of navy beans drained and rinsed
6 cups (1.5 L) chicken broth
1 tsp (5 ml) dried thyme
1 tsp (5 ml) dried rosemary
½ tsp (2.5 ml) smoked paprika
1 bay leaf
1 medium onion, chopped
1 clove garlic, minced
2 carrots, chopped
2 celery stalks, chopped
28 oz (796 ml) can diced tomatoes
1 ½ lbs (675 g) boneless, skinless chicken breasts, cut into 1-inch pieces (or boneless, skinless chicken thighs)
1/2 cup (125 ml) chopped fresh parsley
½ tsp (2.5 ml) each salt and pepper to taste


If using dried navy beans, soak beans overnight in the fridge for 8 hours in large bowl covered with cool water. Drain water and place beans in a large soup pot or Dutch oven. Add enough fresh water to cover the beans by about 4 inches, bring to a boil and then lower the temperature and simmer for 30 minutes. Remove from the heat and let sit for one hour. Drain any remaining water.

Add the chicken broth, thyme, rosemary, bay leaf, smoked paprika, onion, garlic, carrots, celery and tomatoes to cooked beans OR add drained and rinsed canned beans. Bring to a boil, cover and adjust the heat so that the soup cooks at a gentle simmer for 30 minutes hour.

Add chicken, and cook for another hour.

Stir in fresh chopped parsley and add salt and pepper to taste.

Note: Soup can be stored in fridge for up to 3 days or can be frozen for up to 4 months.