
Chicken Cassoulet Soup
Total Time
Prep: 35 min. Cook: 6 hours
Yield
7 servings (about 2-3/4 quarts)
After my sister spent a year in France as an au pair, I created this lighter, easier version of traditional French cassoulet for her. It uses chicken instead of the usual duck.—Bridget M. Klusman, Otsego, Michigan
Ingredients
- 1/2 pound bulk pork sausage
- 5 cups water
- 1/2 pound cubed cooked chicken
- 1 can (16 ounces) kidney beans, rinsed and drained
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
- 2 medium carrots, shredded
- 1 medium onion, chopped
- 1/4 cup dry vermouth or chicken broth
- 5 teaspoons chicken bouillon granules
- 4 garlic cloves, minced
- 1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
- 1/4 teaspoon fennel seed, crushed
- 1 teaspoon dried lavender flowers, optional
- 1/2 pound bacon strips, cooked and crumbled
- Additional fresh thyme, optional
Directions
- In a large skillet, cook sausage over medium heat until no longer pink, breaking into crumbles; drain.
- Transfer to a 4- or 5-qt. slow cooker. Add the water, chicken, beans, carrots, onion, vermouth, bouillon, garlic, thyme, fennel and, if desired, lavender. Cover and cook on low for 6-8 hours or until heated through.
- Divide among serving bowls; sprinkle with bacon. If desired, top with additional fresh thyme.
Nutrition Facts
1-1/2 cups: 494 calories, 23g fat (7g saturated fat), 77mg cholesterol, 1821mg sodium, 34g carbohydrate (6g sugars, 9g fiber), 34g protein.
After my sister spent a year in France as an au pair, I created this lighter, easier version of traditional French cassoulet for her. It uses chicken instead of the usual duck. —Bridget Klusman, Otsego, Michigan
Recipe Creator
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