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SERVES:
4-6

INGREDIENTS:

• 1 whole chicken, cut up and roasted (cooked meat removed from bone and chopped)


• 1 large, thinly chopped onion (Vidalia is nice)


• 3 large cloves garlic, minced


• 1 Tbs finely chopped fresh rosemary


• 1 15-ounce can red beans (or white beans if you prefer)


• 1 15-ounce can diced tomatoes


• 4 cups chicken broth


• 1 cup frozen corn


• Salt and pepper to taste


• Grated Parmesan cheese for garnish (optional)

PROCEDURE:

Add a good splash of olive oil to a large soup pot and add 1 large, thinly chopped Vidalia onion, 3 minced cloves of garlic, 1 Tbs finely chopped fresh rosemary and cook those to soften.

At that point, add 1 15-ounce can well drained beans and 1 15-ounce can diced tomatoes and 4 cups of chicken broth and bring it up to a simmer.

While it is coming to a simmer, remove the roasted chicken meat from the bones and chop that up and then, instead of washing the chicken roasting pan right away, add a little hot water to it and use a wooden spoon to scrape up the flavor bits off of the bottom of that and add that liquid to the soup pot as well.

After the soup has been simmering for 10-15 minutes, add 1 cup frozen corn and the diced, cooked chicken meat and, once that is hot all the way through, season it with salt and pepper to taste and it is good to go.

HINTS:

You can use the leftover roasted chicken bones to make your own chicken stock...or use ready to go chicken stock instead. Use 1 tsp dried chopped rosemary instead of fresh if you like.

Use less chicken and add cooked rice to make chicken, rice and bean soup instead.