Herbed Chicken And White Bean Soup Recipe
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I know most folks aren’t thinking about soup right now in this warm weather, but hear me out. This herbed chicken and white bean soup is delicious warm or cold, and you don’t have to heat up your kitchen to make it! Your slow cooker does all the work, and you’ll have a yummy lunch or dinner with minimal kitchen time.
Want to try more summer soups? Try this Mediterranean Chicken Soup, this Avgolemono Soup Recipe With Quinoa, or this Instant Pot Tomato Soup that is perfect for using up those big, red, garden tomatoes.
This healthy chicken and bean soup is amazing with a side salad and a piece of crunchy garlic bread. It’s easy to make, requires minimal ingredients, and can even be served over grains like rice or quinoa.
Why You’ll Love It
This herbed chicken and white bean soup is:
- protein-rich and fiber-packed, which will keep you full longer.
- a one-pot convenience meal with minimal cleanup.
- great for reheating for a good portion of the week.
- amazing for stocking your freezer with healthy meals.
- perfect for anyone who is dairy-free or gluten-free.
What You’ll Need To Make This Herbed Chicken And White Bean Soup
- Boneless, skinless chicken breasts
- Canned white beans
- Chicken broth
- Garlic clove
- Onion
- Dried rosemary
- Dried thyme
- Salt and pepper
Pro Recipe Tips
- Add lemon or greens such as spinach at the end for color and extra nutrition.
- Use bone-in chicken for richer broth, then shred.
- Keep extra beans to blend for creaminess and thickness.
How To Make Herbed Chicken And White Bean Soup
Chop the onion and mince or press the garlic.
Place the chicken into the slow cooker crock.
Sprinkle spices over that.
Add the onion and garlic
Pour in the broth.
Cook on low for 5-6 hours or until the chicken easily falls apart.
Shred the chicken and stir in the beans. You can blend some of them for a creamier, thicker texture if you like. Serve with a side salad and some crunchy garlic bread.
Recipe Variations
If you want this super creamy, you can stir in a half to full cup of plain yogurt after cooking. Non-dairy yogurt works too.
How To Store And Reheat
- Keep in an airtight container in the fridge for up to 3 days.
- Freeze (without greens or lemon added) for up to 3 months.
- Reheat on the stovetop or in a microwave.
Serving Suggestions
- Drizzle olive oil or top with shaved Parmesan.
- Serve with crusty whole-grain or gluten-free garlic bread.
- Pair with a side salad.
FAQs
Can I Use Dried Beans?
This recipe is not formulated for using dried beans. Use only canned beans that are stirred in at the end of the cooking time. If you want to use dried beans, cook them separately and add them at the end.
Can I Make This Ahead?
Sure can! In fact, the flavors will deepen overnight. But do not make more than three days ahead.
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Herbed Chicken And White Bean Soup Recipe
Equipment
- 1 Small Slow Cooker
Ingredients
- 2 medium boneless, skinless chicken breasts (about 1 to 1½ lbs.)
- 14 oz. can white beans (cannallini beans work well)
- 4 cups chicken broth
- 1 large garlic clove
- ½ medium red onion (diced small)
- 1 tsp. dried rosemary
- 1 tsp. dried thyme
- salt and pepper to taste
Instructions
- Chop the onion and mince or press the garlic.
- Place the chicken into the slow cooker crock.
- Sprinkle spices over that.
- Add the onion and garlic
- Pour in the broth.
- Cook on low for 5-6 hours or until the chicken easily falls apart.
- Shred the chicken and stir in the beans. You can blend some of them for a creamier, thicker texture if you like. Serve with a side salad and some crunchy garlic bread.
Notes
Nutrition
Did you make this soup? Share a comment below!
