Thursday, October 25, 2018

White Bean Chicken Soup, recipe from Linda Wiken, author

So, this is what happens when you add too much liquid when trying to make a chili.I was attempting a fast and easy recipe for White Chicken Chili but thought there wasn't enough liquid, so added more. What I got was NOT chili but rather a thoroughly delicious Chicken White Bean Soup. So, you choose how you want to make this.

I found the original recipe on the Add a Pinch blog or rather, it found me because I get a daily digest from it. There's a wonderful variety of recipes and weekly meal plans on this site and I often make use of it.

But, I did make some changes, aside from the additional liquid. I cut the recipe down to two servings, for starters, and then did some substitutions.

See what you think!

What you'll need: (according to me!)

1 chicken breast
2 c. chicken broth
1/2 clove garlic, minced
1/4 small onion, minced
1/2 c. diced mushrooms
1 tbsp. diced jalapeno peppers
1/2 c. canned white beans, drained and rinsed
1/2 c. canned chickpeas, drained and rinsed
4 strips prosciutto, chopped
1/2 tsp. dried oregano
1/2 ground cumin
1/4 tsp. chili powder
1/2 tsp. sea salt
1/2 tsp. freshly ground black pepper

What to do:

Place chicken stock and chicken breast in large pan and bring to a boil. Lower temperature and cook for 20 minutes or so, depending on the thickness of the breast. When ready, remove chicken and shred, adding the meat back into the broth.

Add the remaining ingredients and bring to a boil again, the quickly simmer for 5 minutes.

Serve and enjoy with a freshly made roll or slice of bread. Easy, isn't it!


It's now here --
Marinating in Murder, book #3
Recipes included!

Here's a taste of the reviews:     

Wiken’s third entry to the Dinner Club series is a clever twist on the classic whodunit… The book will have you guessing until the very end…. All in all, an intriguing read by Wiken.” – RT Reviews

"Foodies will love this book and this series. Great recipes are included as well....A fun romp of intrigue filled with foodie fun." -- Open Book Society

ROUX THE DAY,  the second  Dinner Club Mystery is available in paper and as an e-book. 
Recipes included!

TOASTING UP TROUBLE, the first in the Dinner Club Mysteries is available at your favorite bookstore and on-line, as a paperback and as an e-book.  
Recipes included!

Writing as Erika Chase -- the Ashton Corners Book Club Mystery series are available on-line or at your favorite bookstore.

Visit Linda at
Love to hear from you at my Facebook author page and
on Twitter  @LWiken  
Also appearing at

Visit Erika at 
 at my Facebook author page
and on Twitter  @erika_chase.


  1. I'll be making this recipe now that the weather here in east Texas is finally getting cooler. It looks really good!

  2. I hope you enjoy it, Linda. As I said, easy to make and I think, very tasty! Thanks for commenting.

  3. We call this "stewp"--somewhere between soup and stew.
    it looks delicious.

  4. My Mama's Chili (ground beef, no beans) was very liquid. I thought Chili was supposed to be soupier than thick. Then we got here to Oklahoma and find everyone makes their chili thick. I still prefer my mother's, but have learned to accept the other. Mother's was also a bit spicy (cayenne pepper, chili powder), but not sweet.
    Hubby likes white beans, and chicken, so we will be trying your recipe soon.