Cold Day Chicken Soup

Chris didn't feel good and I got home early.... so.... Chicken Soup.  Not quite chicken noodle soup, but much more hearty!  This soup fills you up, has a kick to it that keeps your warm and made Chris feel good enough to go to work.  (And finally... it's been a cold enough day in Southern Texas to make a soup with 'Cold Day' in the title!! - - like 50'!  Woohoo!)

Cold Day Chicken Soup

2 Tbsp butter
3 boneless skinless chicken breasts (eventually cut into small cubes)
1 medium white onion, chopped
1 1/2 C fresh mushrooms, sliced
3 carrots, sliced
3 celery stalks, sliced (I like using the leaves from the celery as well.  Adds to the aroma & 'spices'.)
3 Tbsp flour
2 cans (19 or so oz each) Cannellini beans, drained (aka White Kidney Beans)
7 Chicken bouillon cubes
2 envelopes of Garlic, Herb & Wine "Grill Mates Marinade" mix packets

1) Boil 4C water w/4 bouillon cubes and the 3 whole chicken breasts in a large pan on the stove.  When chicken is cooked, remove and cut into cubes when cooled slightly.  Add 4C of water to the pan with the remaining 3 bouillon cubes.  Dissolve the 2 env of the marinade mix and the flour, boil.  (This is where I add in the chopped up celery leaves - letting it boil & simmer with the chicken... then I make sure to leave it in the broth when I take the chicken out, later.)

2) Melt butter in a medium saucepan, add mushrooms and onions.  When cooked, put into crockpot (or the large pan with the bouillon mixture, on medium heat).  Then add the sliced carrots, celery and cut up chicken. Heat about 10 min, then add the beans.

3) Reduce heat to low and simmer, about 20 min or until the vegetables are soft.  Serve & enjoy!!

** Note: I love serving warm croissants with soups for my dinners.  Right before putting the rolled croissants in the oven; spread tops lightly with butter then sprinkle with a little garlic powder and a little chili powder.  These croissants will match perfectly with this soup.  Tastes great together and sure made Chris feel better!!