Feel free to toss in some chopped fall butternut squash or parsnips instead of carrots for this delicious autumn harvest soup.


  1. Puree all herb oil ingredients in blender or mini food processor.

  2. Heat 2 teaspoons oil in Dutch oven or soup kettle over medium-high heat. Cook, stirring occasionally, chicken 5 minutes, until browned. Remove to bowl.

  3. Add onion, carrot, and celery to pot; cook, stirring occasionally, about 15 minutes. Add tomatoes, broth, beans, and parsley. Bring to a boil. Reduce heat to low; simmer 10 minutes.

  4. Add chicken to pot; simmer 5 minutes longer or until no longer pink in center. Cook to internal temp of 165°F. Season with salt and pepper. Serve hot, with a spoonful of herb oil swirled into each bowl.


Just BARE® Hand-Trimmed Boneless Skinless Chicken Breasts or Breast Tenders may be substituted for Just BARE® Hand-Trimmed Boneless Skinless Chicken Thighs.


A fun accompaniment would be baked Parmesan “frico”—little wafers of melted cheese. On a foil-lined baking sheet, drop little piles of Parmesan, then spread into 3-1/2 inch circles. Bake at 300°F  until melted; loosen edges and let them stand 30 seconds before lifting from foil.