- 1 cup dried white beans (I used northern beans)
- 3 skinless chicken thighs, cooked, deboned and shredded, save broth
- 7 cups chicken broth
- 2cups diced carrot
- 2cups diced onion
- 8 oz package button mushrooms, sliced
Then add in your favorite seasonings. I used garlic powder, salt, and a bit of chipotle pepper. I also seasoned my chicken really good with sage, white pepper, and garlic powder when I cooked it so the broth had lots of that good flavor in it. Cook on low all day, or on high until the beans and veggies are as tender as you like them. I took it off while the beans were still a bit firm because we'll reheat and eat it all week. I also plan to freeze some for quick meals.