If you're looking for an easy, wholesome dinner the whole family will love, this summer chicken and navy bean soup checks every box. It’s hearty yet light, rich in fiber and clean protein, and loaded with summer vegetables. It also offers a generous dose of antioxidants and phytonutrients to reduce inflammation and support healing. Start it in the morning in your slow cooker or whip it up on the stovetop for a quick, nourishing dinner. It also makes excellent leftovers—perfect for busy days or simple meal prep. Use whatever summer vegetables you have on hand—summer squash, zucchini, thinly sliced kale, chard, fresh corn cut from the cob, or fresh peas!
Ingredients
1 cups
navy beans
(soaked for 8 to 24 hours)
2 pounds
bone-in chicken breasts
4
celery stalks
chopped
3 large
carrots
1 large
onions
chopped
2
bay leaves
2 sprigs
fresh rosemary
3 sprigs
fresh thyme
6 cups
water
2 medium
zucchini
diced
2 cloves
garlic
crushed
2 teaspoons
sea salt
½ cups
parsley
chopped
½ cups
fresh dill
chopped