Ingredients
2 onions, chopped
3 ribs celery, chopped
3 carrots, scrubbed and chopped
4 cloves garlic, chopped
2 T. olive oil
2 lb. boneless chicken (thighs are great), cut into 1" chunks
3 11-oz cans white beans (cannellini, Great Northern), with canning liquid
1 quart chicken broth
1 quart Half-and-Half (fat free works fine)
2 T. oregano
1 T. cumin
2 tsp. marjoram
Salt and pepper, to taste
Preparation
In a large pot or Dutch oven, saute the onions, celery and carrots over medium heat in the olive oil until onions are soft. Add the chicken and garlic, and cook until chicken is no longer pink. Reduce heat to low, or put into a crock pot on low setting. Add beans with liquid, broth, half and half, and spices. Simmer at least an hour, or up to six hours. Adjust seasonings and serve with chunks of Italian or French bread to soak up the broth.
