Add white beans to Kitchen Mill, and grind into flour. Add water and bouillon to saucepan, and bring to boil. Whisk in bean flour. Stir and cook for 3 minutes; cook for 1 more minute for a super-creamy texture. Add chicken, and stir to incorporate.
*For a vegetarian variation, use vegetable bouillon in place of chicken bouillon and omit the diced chicken.
*For a creamier soup, replace ½ of water with milk or add ¼ cup evaporated milk to cooked soup.
*Add up to 1½ cups cooked pasta and/or raw potatoes, carrots, onions, celery, and other vegetables. Add 1 cup more water (4 cups total), and cook vegetables until tender. Whisk in bean flour, and cook for 2 minutes after soup thickens.