Chicken and navy bean soup

1  cup		cooked navy beans
8  ounces		diced chicken breast sauteed in water
4		stalks celeries
1		medium onion
6		diced white mushrooms
1  cup		shredded lettuce
5  cups		water
5  pieces		knorr chicken bouillon cube
1/4  teaspoon		Pleasoning gourmet seasoning
1/4  teaspoon		Ground Black Pepper

Tip: Click on the ingredient links to learn the nutritional information for all the Chicken and navy bean soup ingredients. The serving size for any ingredient in Chicken and navy bean soup may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Add cooked beans, water, and bouillion to a pot and bring to a simmer.
Cook diced chicken breast, celery and onion in a nonstick skillet, using a splash of water to keep from sticking.
Once chicken is opaque and no pink is evident, add meat and vegetables to beans and broth in pot.
Bring back to a boil.
Add diced mushrooms, cook for a minute, then add shredded lettuce
and cook till just wilted.
Season with Pleasoning and ground black pepper to taste
Serves 4