Best Chicken Spinach Bean Soup Recipes

CHICKEN & WHITE BEAN SOUP WITH SPINACH & PARMESAN

Chicken & White Bean Soup With Spinach & Parmesan image

This recipe, published in Fitness magazine, is from Rocco Dispirito, a chef and cookbook author and a Fitness magazine advisory board member. He has a cooking show, Rocco Gets Real, which will air on A&E in October 2008. He states that to make soups and stews low-fat, skip the sauteing step. Instead, bring all the ingredients to a simmer together - and serve.

Provided by CookingONTheSide

Categories Stocks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

3 (14 ounce) cans low sodium chicken broth
1 1/2 cups tomato and basil pasta sauce, plus
3 tablespoons tomato and basil pasta sauce
1 (15 ounce) can cannellini beans, rinsed and drained
3/4 teaspoon crushed red pepper flakes
3 boneless skinless chicken breasts, sliced thin
salt
pepper
6 ounces Baby Spinach, prewashed
1/2 cup chopped fresh basil
3/4 cup parmigiano-reggiano cheese, grated

Steps:

In Dutch oven, bring chicken broth, pasta sauce, cannellini beans and crushed red pepper to a simmer.
Turn heat to low.
Season chicken breasts with salt and pepper; add to broth.
Gently poach chicken, stirring occasionally, for about 2 minutes (the broth should barely simmer).
Stir in baby spinach.
Continue cooking soup until spinach is wilted and chicken is just cooked through, about 2 minutes more.
Stir in basil; season with salt and pepper to taste.
Ladle soup into bowls and top with grated cheese.

WHITE BEAN, CHICKEN AND SPINACH SOUP

WHITE BEAN, CHICKEN AND SPINACH SOUP image

Categories Soup/Stew Bean Chicken

Number Of Ingredients 15

Ingredients

1 Tbl Olive oil
1 Small onion, chopped
1 Stalk celery, chopped
1 Lg carrot, peeled and chopped
2 Bay leaves
3 Cups Reduced sodium chicken broth
2 Cups water
12 oz. Chicken, boneless, skinless chopped
15 oz can white beans, drained
1 Cup spinach leaves, tightly packed
3 Tbl Oregano, fresh finely chopped
¼ Cup Fresh parsley, finely chopped
2 Tbl Lemon juice
¼ tsp Salt
½ tsp Fresh ground pepper

Steps:

Add oil to large saucepan over medium heat. Stir in onion, celery, and carrot and sauté for 6 to 8 minutes or until begin to soften. Stir in bay leaves and sauté 1 minute. Add chicken broth and water and bring to boil. Reduce heat and stir in chicken and beans. Simmer gently 3 to 4 minutes or until chicken is tender. Stir in spinach and remove from heat. Let stand 2 to 3 minutes or until spinach wilts. Stir in oregano, parsley, lemon juice, salt, and pepper. Serve immediately.

CHICKEN, WHITE BEAN, SPINACH & PARMESAN SOUP

Chicken, White Bean, Spinach & Parmesan Soup image

I had something very similar at a neighbors house and it was so delicious. After getting the recipe I played with it just a little, made some additions and have an even better version of the original. I hope you like it, too! For a quick, throw-it-together soup that is ready in practically no time, this is it.

Provided by Donna Graffagnino

Categories Bean Soups

Time 45m

Number Of Ingredients 13

Ingredients

3 can(s) 14oz chicken broth, low sodium or homemade stock
1 can(s) 14oz diced tomatoes with liquid
1 can(s) 12oz v-8 juice
1 - 2 can(s) 15oz cannellini beans, rinsed and drained
1 tsp crushed red pepper or to taste
3 boneless, skinless chicken breasts, in 1-inch cubes
1 Tbsp granulated garlic or powder
1 Tbsp granulated onion or powder
1 - 2 can(s) 14.5oz creamed corn
6 oz bag prewashed baby spinach, stems removed, whole or chopped
1/2 c fresh basil, coarsely chopped (1/4 c if dried)
salt & pepper to taste
3/4 c grated parmigiano-reggiano cheese

Steps:

1. Cut raw chicken into cubes and season with salt and pepper. Either brown in a little olive oil, in a Dutch oven, or set aside raw.
2. To Dutch oven add broth, granulated onion & garlic, corn and crushed red pepper; bring to a boil. *If you browned the chicken stir well to get the browned bits and drippings incorporated into the broth. Add chicken then reduce heat to low and simmer for about 5 minutes.
3. Add diced tomatoes, V-8, beans to broth, stir and bring back to a simmer for 15 minutes.
4. Stir in baby spinach and basil. Continue cooking soup until spinach is wilted and chicken is cooked through, about 2 minutes longer. Taste and add salt & pepper as needed.
5. Ladle into bowls and top with Parm. Enjoy!
6. *TIP: For a richer flavor pan sear the chicken breasts before or after cutting into cubes. Brown on both sides in a 1 T butter and 1 T olive oil. When browned remove from pot and set aside. *Options: Use Turkey or Sweet Italian sausage instead of Chicken

CHEF JON'S WHITE BEAN, CHICKEN AND SPINACH SOUP

Chef Jon's White Bean, Chicken and Spinach Soup image

This soup is a great crowd pleaser on a cold winter day. Easy to fix when you need to feed a crowd. Serve with warm garlic bread. Umm, Umm, Good

Provided by Chef Jon Wm.

Categories Chicken

Time 42m

Yield 12 serving(s)

Number Of Ingredients 16

Ingredients

2 tablespoons olive oil
6 garlic cloves, finely minced
3 shallots, finely diced
12 cups water
4 tablespoons chicken base
4 cups diced roasted chicken meat
3 (14 1/2 ounce) cans diced tomatoes
3 (14 1/2 ounce) cans white beans (cannellini or other)
1 1/2 cups shell pasta
1 tablespoon rosemary
9 cups Baby Spinach, cleaned and trimmed
1/2 teaspoon black pepper
1 tablespoon dried basil
1 1/2 teaspoons dried oregano
1 1/2 teaspoons crushed red pepper flakes
freshly grated parmesan cheese

Steps:

In a large sauce pan, sautee the shallots & garlic in the olive oil.
Add water,chicken base, tomatoes, beans, diced chicken, rosemary, basil and oregano to pot. Season with black and red pepper. Bring to boil.
Add pasta and cook 12 minutes. If the soup seems too thick for your liking add more water.
Add spinach and cook until wilted.
Serve topped with freshly grated Parmesan cheese.

Nutrition Facts : Calories 300, Fat 6.5, SaturatedFat 1.4, Cholesterol 41.5, Sodium 97.3, Carbohydrate 37, Fiber 7.3, Sugar 3.5, Protein 24.3

CHICKEN, SPINACH & BEAN SOUP RECIPE - (4.3/5)

Chicken, Spinach & Bean Soup Recipe - (4.3/5) image

Provided by corvettemary

Number Of Ingredients 9

Ingredients

3-4 quarts chicken broth
2 boneless skinless chicken thighs or 1 large chicken breast, cut into bite sized pieces
4-5 garlic cloves, minced
1 medium onion, diced
2 bags fresh spinach OR 1 box frozen spinach, thawed
1 can sliced mushrooms
1 can Great Northern beans, drained and rinsed
1 can Butter beans, drained and rinsed
Grated Parmesan cheese

Steps:

In large saucepan cook chicken in broth until no longer pink. Add garlic, onion, spinach, mushrooms and beans. Simmer 30 minutes. Add pepper to taste. Sprinkle with Parmesan cheese. Serve immediately.

CHICKEN SPINACH AND BEAN SOUP

Chicken Spinach and Bean Soup image

It's a hot June day, but I'm thinking about how much I love making soup. This one is a winner and you'll love the simple preparation that goes with it. I may not wait until Fall to make this...mmm!

Provided by Angela (Grammy) Derby @Angela_Derby

Categories Chicken Soups

Number Of Ingredients 10

Ingredients

2 teaspoon(s) extra-virgin olive oil
2 - leeks, white and light green parts only)cut into 1/4" rounds
1 package(s) (small) fresh spinach, coarsely chopped
1/4 teaspoon(s) dried sage (if you use fresh sage, increase to 1 tbsp., chopped)
2 (14oz) can(s) cans chicken broth (i use reduced sodium)
2 cup(s) water
- salt & pepper to taste
1 (15oz) can(s) cannellini beans, rinsed
1 (2lb.) - roasted or rotisserie chicken, skin discarded, meat removed from bones and shredded (about 4 cups)
1-1 1/2 cup(s) d'italini pasta

Steps:

Heat oil over medium heat. Add leeks and cook for a few minutes or until leeks are tender.
Stir in sage, broth and water, cover and bring to a boil.
Add rinsed beans and chicken. Cook uncovered, about 3-5 minutes. Add fresh spinach.
Serve in a bowl, over D'Italini pasta, rice or noodles.