Chicken, Vegetable and Bean soup

This is the perfect recipe for cold days!

 Chicken, Vegetable and Bean soup

1 LB         Chicken cubed

1 cup        Celery fresh juice

1 cup        Carrot Fresh juice

1 cup        Chicken broth

2               Carrots sliced

3 sm         Yukon potatoes chopped

2 sm         Leaks sliced

1/4 cup    Onion chopped

1 stalk      Celery sliced

1 Can       White Northern Beans

1/4 tsp     Cayenne pepper (optional)

1/4 tsp     Oregano 

Pepper, Salt, Crushed chili to taste

Chicken can be whatever cut you want. I used boneless thighs. I juiced the celery and the carrots but if you don't have a juicer or don't want to take the time, you can substitute with vegetable or chicken broth. 

Brown the chicken. Add all the veggies and broth and juice. Bring to boil. Boil for 30 minutes then turn to simmer for 3 to 4 hours. Simmer until tender. Add drained beans one to 2 hours before serving. 

Serve with rolls or a salad.

Pairs well with a white sparkling wine.  

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