Slow Cooker Chicken Pesto Bean Soup
Moist bites of chicken, tender chickpeas and white beans, carrots, celery and onions all cooked in a broth flavored with basil pesto.
- 15 oz White Beans
- 15 oz Garbanzo Beans
- 1 1/4 lbs Boneless Skinless Chicken Breasts
- 4 Cups Chicken Broth
- 1 Carrot
- 1 Celery Rib
- 1 Onion
- 1/2 tsp Garlic Powder
- 1/2 Cup Basil Pesto
- 1/2 Cup Parmesan Cheese
Place beans, garbanzo beans, chicken, broth, carrot, celery, onion and garlic powder in slow cooker. Cover and cook on low for 4-6 hours, or until chicken is tender.
Remove the chicken and place on a cutting board. Cut the chicken into small bite-size pieces. Add chicken back into slow cooker. Add in pesto and stir.
Ladle soup into bowls and top each bowl with a tablespoon of Parmesan cheese.