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Benjamin W. Herila


White Bean Chicken Bacon

Makes about 12 servings.


3 quarts hearty chicken stock (best if homemade)
4 large carrots: diced
2 stalks celery: diced
1 onion: diced
1 lb. boneless chicken: cooked & shredded
1 lb. dried white beans
4 oz. green split peas
4 strips bacon
1 lb egg noodles or egg-free dumpling noodles


Brown the bacon in a large stock pot. In the oil that the bacon releases, add the diced carrots, celery, and onion. Cook until the onion is translucent and the vegetables are tender. Add the white beans and green split peas and the chicken stock. Then add the shredded chicken and simmer for 5 minutes longer. Partially blend about half of the soup with an immersion blender. Season to taste with salt and pepper, add the noodles, and cook for another 10 minutes or until the noodles are tender. 

Best if chilled immediately and served the next day.

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