Cindy's Yummy Chicken Soup

Cindy's Yummy Chicken Soup

(My twist on Carrabba's Mama Mandola's Sicilian Chicken Soup)

2 c. dried great white northern beans

5 ribs celery, peeled                             1/2 c. fresh parsley                   

4 carrots, peeled                                   4-6 qt. water

2 med. potatoes            , peeled                                   4 tsp. chicken soup base

1 can (14-16 oz) diced tomatoes                        salt and pepper

3 boneless, skinless chicken breasts     2 cloves garlic

Soak beans in enough water to cover them over night to soften.  (You can substitute for canned beans, but drain and rinse them.) Boil chicken breasts until cooked. Remove from pot and dice. Chop celery, carrots, potatoes, parsley, and garlic in food processor, or dice into small pieces by hand. Place beans, vegetables, tomatoes with their juice, parsley, chicken, and garlic in 8 qt stock pot. Add 4-6 quarts of water and chicken soup base. Salt and pepper to taste. Bring to a boil slowly, then turn down to simmer for 2 hours. It is often better served on the second day.