Best White Bean And Chicken Soup Recipes

SIMPLE CHICKEN AND WHITE BEAN SOUP

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.

COLLARD GREENS AND WHITE BEAN SOUP WITH ITALIAN CHICKEN SAUSAGE

Steps:

• Heat 1 T oil in large soup pot over med-high heat. Add sausage and cook until browned. Remove sausage and set aside. To the pot, add remaining 1 T olive oil. Lower heat to medium. Stir in onion, carrot, and celery. Cook until onion is translucent, about 8 minutes. Add collard greens, stirring as they wilt and shrink down into the pot. Add beans, salt and pepper, bay leaf, stock, and additional water, as needed, to cover. Simmer soup until the flavors meld, at least 15 minutes. Add sausage into the soup and simmer another minute to heat sausage through. Serve with grated Parmesan, if desired.

WHITE BEAN, CHICKEN AND SPINACH SOUP

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, BACON AND WHITE BEAN SOUP PORTUGUESE STYLE

Steps:

• Put the beans into a large pot.
• Add water to cover by 2 inches and soak for at least 8 hours or overnight.
• Then drain.
• Fry the bacon in a heavy stockpot over medium-high heat until crisp, about 7 minutes.
• Use a slotted spoon to lift onto paper towels to drain.
• Pour off all but 2 tablespoons of the bacon fat from the pot.
• Add the onions and celery and cook, stirring occasionally, until tender, about 4 minutes.
• Add the shallots, garlic, bay leaves, salt and cayenne.
• Cook, stirring occasionally, until the shallots soften, about 1 minute.
• Add the beans to the pot with the stock, and bring to a boil.
• Reduce heat to medium-low and simmer, uncovered, stirring occasionally, until the beans are tender, about 1 1/2 hours.
• Stir in the chicken and the reserved bacon and heat through.
• Remove and discard bay leaves.
• Ladle into warm bowls and sprinkle with the grated cheese.

CHEF JON'S WHITE BEAN, CHICKEN AND SPINACH SOUP

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.

CHIPOTLE CHICKEN AND WHITE-BEAN SOUP

Steps:

• In a large pot, combine chicken, tomato sauce, 1 tablespoon chipotle sauce, carrots, celery, 6 cups water, and 1 tablespoon salt. Bring to a boil, then reduce heat and simmer, skimming surface if needed, until chicken is cooked through, about 10 minutes.
• Transfer chicken to a plate; let cool slightly. Shred into bite-size pieces and return to pot, along with beans. Bring to a simmer. Cook 15 minutes, using the back of a spoon to mash some of beans into broth. Stir in more chipotle sauce to taste, if desired. Serve soup topped with radishes, chips, and avocado.

SLOW COOKER CHICKEN, TOMATO AND WHITE BEAN SOUP

Steps:

• Place vegetables, garlic, salt and pepper in crock pot. Top with the chicken pieces, butter, broth and bouillon. DO NOT STIR.
• Cover and cook on LOW for 7 1/2 hours. Stir in drained tomatoes and beans; continue to cook 1/2 hour more.
• Before serving, stir in parsley and Tabasco sauce.

DICK'S WHITE CHILI WITH CHICKEN AND BROCCOLI (BEAN SOUP)

Steps:

• Season the chicken with Cajun seasoning.
• Put oil and butter in a large skillet over medium heat.
• Add the chicken and sauté 7 minutes per side.
• Remove the chicken and cut into 1-inch cubes.
• To the pan, add the diced onion and chopped garlic.
• Sauté them until the onion is translucent and not browned.
• Place the chicken in a large pot.
• Add the white and black beans, chili, onions, garlic, seasoning, the chicken broth, Worcestershire sauce, and wine.
• Stir well.
• Cover and cook for 15 minutes (over medium heat) stirring occasionally.
• Add the broccoli.
• Bring back to a boil; then reduce heat and simmer 7-9 minutes, or until broccoli is tender crisp.
• Remove from heat, stir in the sour cream and half and half.
• Good with corn bread.

SOUTHWESTERN CHICKEN AND WHITE BEAN SOUP

Steps:

• In small bowl, toss chicken and taco seasoning mix until coated. Spray 3-quart saucepan with cooking spray; heat over medium-high heat. Add chicken; cook 2 minutes, stirring occasionally, until lightly browned. Add broth, scraping pan to loosen brown particles.
• In small bowl, slightly mash beans, leaving some whole. Add beans and salsa to chicken mixture; stir well. Heat to boiling; reduce heat. Simmer uncovered 10 minutes or until slightly thickened. Garnish individual servings with sour cream, cilantro and pepper.

CHICKEN, WHITE BEAN AND PESTO SOUP

Steps:

• •Heat a couple tbls of olive oil on medium heat in large skillet. •Add chicken breast, cook for about five minutes until slightly browned. It's not necessary that the chicken is fully cooked at this point. Remove chicken from pan and set aside. •To the heated pan, and in the same oil - add the onions, carrots and celery, and a little salt to taste. Cook for about 15-20 minutes until all the veggies become a little tender. •Add the tomatoes, chicken broth, beans and kale - and you can now return the chicken to pan with everything else, and salt and pepper to taste. •Bring all to a slight bowl and then turn the heat down to medium low. •While the soup is simmering, it's time to start adding a little water. It's important to keep your eye on the amount of liquid vs. the veggies and the chicken as the soup cooks. If you like it less soupy, add less water. If you like a little more broth, you'll want to add more water. I added about 2 c of water. •Cover loosely with a lid and let simmer for about another 20 minutes. Pesto •While the soup is simmering, it's time to prepare the simple pesto. •In a small food processor, add the basil, a couple tbls of the olive oil, and the pistachios. •Process quickly so that everything just blends together to make a chunky and sort of thick paste. •Put in a little bowl and have the lemon ready to squeeze into it when you're ready to serve the soup. •Once the soup has simmered and is ready, use a slotted spoon to scoop out enough veggies, beans and chicken for one serving. Place in a single serving bowl. •Now ladle out some of the broth and pour over the contents in the bowl. Put just enough broth so that the veggies and meat are above the broth. •Now you're going to put a spoonful of the pesto on the top and give a quick stir. Remember to add the lemon before you do that. The lemon makes all the difference! •If desired, top with freshly ground black pepper.

CHUNKY CHICKEN AND WHITE BEAN SOUP

Steps:

• Heat oil in a large pot or Dutch oven over medium-high heat. Toss in the onions, celery, carrots, and mushrooms. Cook until the onions are translucent and the mushrooms are browned.
• Add in the tomato paste and cook several minutes until it deepens in color. Add the red pepper flakes and garlic and cook 30 seconds.
• Place in the tomatoes, broth, basil, bay leaves, and rind. Bring to a simmer before placing in the chicken. Cook for 15 to 20 minutes until the chicken is cook.
• Remove the chicken to a cutting board and cool. Add the spinach and beans to the pot. Simmer for 15 minutes.
• While the soup simmers shred the chicken into bite size pieces. After the soup has simmer 15 minutes return the chicken to the pot and simmer for 5 minutes longer. Salt and pepper to taste. Serve topped with shredded Pecorino Romano cheese or Parmesan cheese if you like.

ROTISSERIE CHICKEN, WHITE BEAN AND FARRO SOUP

Steps:

• For the chicken broth: Add the chicken carcass, thyme, rosemary, oregano, onion, 10 cups cold or room-temperature water, 1 tablespoon salt and 1/4 teaspoon pepper to a 4 1/2-quart Dutch oven or large saucepan. Bring the water to a boil and immediately reduce to a simmer. Simmer until the broth has a rich chicken flavor, about 15 minutes. Strain the mixture, making sure to remove all bones and large pieces; it is okay if some of the dried spices go through your strainer. Either use the broth immediately to make this soup or cool completely, then store in an airtight container in the refrigerator for up to 4 days or in the freezer for 2 to 3 months.
• For the rotisserie chicken, white bean and farro soup: Heat the olive oil in a 4 1/2-quart Dutch oven or large saucepan over medium heat. When the oil is hot, add the parsley and zucchini and cook until the zucchini is softened and just beginning to brown in parts, about 5 minutes; season with salt. Add the escarole, stirring to fold it in evenly with the zucchini to help it cook down. Continue to cook, stirring, until the escarole is completely wilted and any excess water from it has cooked off, about 5 minutes; season with salt.
• Add the chicken broth and bring to a simmer; this will take different amounts of time depending on if you are using broth from the refrigerator or if you are immediately using the broth after making it. Either way, warm the broth through before stirring in the shredded chicken, white beans and farro. Continue to simmer to warm through the last ingredients, about 5 minutes; add salt to taste. Remove from the heat and stir in the lemon juice. Ladle the soup into bowls and garnish with Parmesan.

CHICKEN, FENNEL, AND WHITE BEAN SOUP

Steps:

• In a 4- to 6-quart slow cooker, combine the chicken, broth, carrots, fennel, onion, beans, 1½ teaspoons salt, and ½ teaspoon pepper. Cover and cook until the beans and vegetables are tender and the chicken is cooked through, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total recipe time). Twenty minutes before serving, transfer the chicken to a medium bowl. If the slow cooker is on the low setting, turn it to high. Add the pasta, cover, and cook until tender, 15 to 18 minutes. Meanwhile, using 2 forks, shred the chicken. When the pasta is cooked, stir the chicken into the soup. Sprinkle with the fennel fronds and serve with the bread.

TUSCAN CHICKEN AND WHITE BEAN SOUP

Steps:

• Heat olive oil in a 5-quart Dutch oven over medium-low heat.
• Add onions, carrots and celery and cook, stirring frequently, until softened, about 6 to 8 minutes.
• Add garlic and dried red pepper flakes and cook, stirring, until fragrant, about 1 minutes.
• Add chicken broth, chicken thighs, beans, herbs and bring to a boil.
• Reduce to low and simmer for 20 to 25 minutes, until the chicken is cooked through.
• Remove from heat. Remove and discard herb springs.
• Transfer chicken thighs to a cutting board. Shred chicken into bite-sized pieces and set aside.
• Using a blender or food processor, puree 2 cups of the soup and return to the Dutch oven.
• Bring soup to a boil over medium heat.
• Add kale and reduce heat to low.
• Simmer for 5 minutes or until kale is tender.
• Add chicken and continue to simmer until hot, about 2 to 3 minutes.
• Ladle into serving bowls, Drizzle each with extra-virgin olive oil and garnish with shredded Parmesan cheese.

CHICKEN AND WHITE BEAN SOUP WITH HERB SWIRL

Steps:

• Heat 4 tablespoons olive oil and next 4 ingredients in small skillet over medium heat until herbs are aromatic, about 11/2 minutes. Pour herb oil into bowl; cool.
• Heat 2 tablespoons oil in large pot over medium heat. Sauté chicken 5 minutes. Using slotted spoon, transfer chicken to bowl. Add 2 tablespoons oil to pot. Add onion, carrots, and celery; sauté until beginning to brown, about 15 minutes. Mix in last 5 ingredients. Bring to boil. Reduce heat; simmer 15 minutes. Add chicken; simmer until cooked through, about 5 minutes. Season with salt and pepper.
• Ladle soup into bowls. Gently swirl 1 teaspoon herb oil into center of each.

WHITE BEAN AND CHICKEN SOUP

Steps:

• Season the chicken with salt and pepper. In a large cast-iron casserole, heat the oil until shimmering. Add half of the chicken at a time and cook over moderately high heat until lightly browned all over, about 8 minutes per batch. Using a slotted spoon, transfer the chicken to a plate.
• Add the onion to the casserole and cook over moderate heat, stirring, until tender, about 5 minutes. Add the garlic and jalapeno and cook until fragrant. Add the flour, chile powder, cumin, oregano and cayenne and cook, stirring constantly until fragrant.
• Add the stock, navy beans and chicken and bring to a simmer. Cover and cook over low heat until the chicken is very tender, 30 minutes.
• Uncover and simmer the soup over moderate heat until slightly thickened, about 30 minutes longer. Season with salt and pepper and serve with any of the extras that you like.

SPICY CHICKEN AND WHITE BEAN SOUP

Steps:

• Pour chicken broth into stock pot and bring to a boil.
• *Add chicken breasts, reduce to a simmer and cook for about 20 minutes or until chicken is cooked through.
• Take chicken out and shred or cut into bite-sized pieces.
• Return chicken to the broth.
• Add remaining ingredients and simmer for 1 to 2 hours.
• Garnish soup with avocado, cheese, and chips.
• *Left-over cooked chicken can be easily substituted.

SANTA FE CHICKEN AND WHITE BEAN SOUP

Steps:

• Drain soaked beans. Combine in large soup pot with 8 cups chicken broth. Bring to boil; cover and simmer 1-1/2 to 2 hours or until tender.
• Combine oregano, parsley, 4 tsp salt, cumin, garlic powder, onion powder, paprika, chili powder, pepper, cayenne, and red pepper flakes in bowl. Set aside.
• In large saucepan, heat butter and oil; add onion, bell pepper, celery, 1/2 Tblsp garlic and a third of the reserved seasoning mix. Saute over medium heat about 5 minutes. Add another 1/2 Tblsp garlic and another third of the seasoning mix. Continue sauteing until celery is tender. Add remaining 1/2 Tblsp garlic, seasoning mix and 2 to 3 Tblsp flour; cook 5 to 7 minutes longer. Whisk in remaining 3 cups chicken broth, cooking til thickened.
• Add cooked beans and their broth, chicken and green chilies; heat til chicken is just cooked done, about 5-6 minutes.
• Serve in bowls with garnishes.

SLOW COOKER CHICKEN FENNEL AND WHITE BEAN SOUP

Steps:

• Directions In a 4- to 6-quart slow cooker, combine the chicken, broth, carrots, celery, fennel, onion, beans, bay leaves, 1½ teaspoons salt, and ½ teaspoon pepper. Cover and cook until the beans and vegetables are tender and the chicken is cooked through, on low for 7 to 8 hours or on high for 4 to 5 hours. Twenty minutes before serving, transfer the chicken to a medium bowl; discard the bay leaves. If the slow cooker is on the low setting, turn it to high. Add the pasta, cover, and cook until tender, 15 to 18 minutes. Mean

CHICKEN AND WHITE BEAN SOUP WITH HERB SWIRL

Steps:

• Heat 4 tablespoons olive oil and next 4 ingredients in small skillet over medium heat until herbs are aromatic, about 11/2 minutes. Pour herb oil into bowl; cool. Heat 2 tablespoons oil in large pot over medium heat. Sauté chicken 5 minutes. Using slotted spoon, transfer chicken to bowl. Add 2 tablespoons oil to pot. Add onion, carrots, and celery; sauté until beginning to brown, about 15 minutes. Mix in last 5 ingredients. Bring to boil. Reduce heat; simmer 15 minutes. Add chicken; simmer until cooked through, about 5 minutes. Season with salt and pepper. Ladle soup into bowls. Gently swirl 1 teaspoon herb oil into center of each.