Best 4 Bean Chicken Soup Recipes

SIMPLE CHICKEN AND WHITE BEAN SOUP

Simple Chicken and White Bean Soup image

A simple chicken and bean soup with a little kick. This soup is great on a cold evening after a busy day. This recipe was shared with me by a friend I truly miss.

Provided by MaxMama

Categories Soups, Stews and Chili Recipes Soup Recipes

Time 45m

Yield 6

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil
1 onion, chopped
2 teaspoons chopped garlic
4 skinless, boneless chicken breast, chopped
2 (14.5 ounce) cans great Northern beans
20 ounces chicken broth
1 (4 ounce) can chopped green chiles (such as Old El Paso®)
12 sprigs cilantro, chopped
2 teaspoons salt
½ teaspoon cayenne pepper

Steps:

Heat olive oil in a large pot over medium-high heat. Saute onion and garlic in hot oil until softened, about 5 minutes. Remove onion and garlic to a small bowl.
Stir chicken into any remaining oil in the pot; cook and stir until completely browned, 5 to 7 minutes. Return onion mixture to the pot; add beans, broth, chiles, cilantro, salt, and cayenne pepper.
Bring the soup to a boil, reduce heat to medium-low, and cook until the beans are very tender and the chicken cooked through, about 20 minutes.

Nutrition Facts : Calories 302.8 calories, Carbohydrate 34 g, Cholesterol 42.9 mg, Fat 7 g, Fiber 7.7 g, Protein 26.5 g, SaturatedFat 1.3 g, Sodium 1495.8 mg, Sugar 2.7 g

TUSCAN STYLE CHICKEN SOUP

Tuscan Style Chicken Soup image

Tuscan Style Chicken Soup - a hearty soup with veggies and beans to warm up your belly!

Provided by Nicky Corbishley

Categories Dinner

Time 1h

Number Of Ingredients 17

Ingredients

1 tbsp olive oil
1 onion (peeled and chopped)
2 cloves garlic (peeled and minced)
2 sprigs fresh thyme or ½ tsp dried thyme
1 stick of celery (sliced)
2 medium carrots (peeled and chopped)
2 medium potatoes (peeled and diced)
1 litre good-quality chicken stock (ideally homemade, but water with stock cubes will work too. Use water plus bouillon for gluten free)
½ tsp salt
½ tsp black pepper
400 g cooked cannellini beans ( washed and drained)
2 skinless cooked chicken breasts (shredded)
100 g chopped kale
Small bunch fresh parsley (chopped)
2 tbsp finely grated parmesan
Fresh thyme
Toasted granary bread to serve (gluten free if required - Warburtons Newburn Bakehouse Seeded is a good one)

Steps:

Heat the oil in a large saucepan. Add the onion and cook for 10 minutes on a low-medium heat, stirring occasionally until softened.
Add the garlic and thyme and cook for a further 2 minutes. Add the celery, carrots and potatoes, stir, then add in the chicken stock, salt and pepper. Bring to the boil, then simmer for 20 minutes.
Add in the drained cannellini beans and cook for a further 5 minutes
Add the shredded chicken and heat through for 2-3 minutes, then add the kale. Stir and simmer for 1-2 minutes until the kale has wilted. Test and season with more salt and pepper if needed.
Divide between four bowls, topped with fresh parsley, grated parmesan and a couple of sprigs of fresh thyme. Serve with some toasted granary bread.

Nutrition Facts : Calories 412 kcal, Carbohydrate 52 g, Protein 31 g, Fat 9 g, SaturatedFat 2 g, Cholesterol 45 mg, Sodium 807 mg, Fiber 9 g, Sugar 7 g, ServingSize 1 serving

4 BEAN CHICKEN SOUP

4 Bean Chicken Soup image

After getting burned out on canned soups, I decided to create something that everyone would love... including me! Everyone loves this soup and begs me for the recipe. The unique thing about it is that you can customize it just about any way you want; add or subtract ingredients; change the spices. The possibilities are...

Provided by Charline Henry

Categories Bean Soups

Number Of Ingredients 13

Ingredients

2 Tbsp olive oil
1 Tbsp chopped garlic (more or less, as you like)
1 1/2 - 2 lb boneless, skinless chicken breasts
2 carrots, sliced
2 stalks of celery, sliced
2 - 3 can(s) chicken broth (swanson is always good!)
1 can(s) s&w diced tomatoes, italian style with basil, oregano, etc.
1 can(s) black beans, drained & rinsed
1 can(s) kidney beans, save 1/2 the juice to add to the soup (it's sweet and helps to thicken the soup)
1 can(s) pinto beans, drained & rinsed
1 can(s) navy beans, drained & rinsed (these tend to disintegrate when cooked & thicken the soup, so you may substitute another kind of bean)
2 - 3 Tbsp wishbone italian or zesty italian dressing (to taste)
1 tsp italian herb seasoning, if desired

Steps:

1. Brown whole chicken breasts in olive oil and garlic in a big, 4-quart pot. Add carrots and celery.
2. Remove chicken breasts when they are about half-done and cut them into bite-sized chunks. Re-add them to the pot.
3. Add at least 2 cans of the chicken broth. (You can always add more later)
4. Add the S&W diced tomatoes, all 4 cans of the beans plus half the juice from the kidney beans. Add the Italian Herb Seasoning, if desired.
5. Cook until the carrots are tender. The chicken pieces should also be done.
6. Add the Wishbone Italian dressing. Put in a tablespoon or so at a time until you think it tastes good. (I use this brand because I think it tastes the best and has a nice "twang" to it. Yes, my Dad was from Arkansas!)
7. You may add other ingredients if you like or just experiment. One of my friends added 1/4 of a cabbage and, because she didn't have the bottled Italian dressing, she used the dry, packaged Italian dressing.
8. ENJOY!