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Hearty Chicken and White Bean Soup

This healthy soup recipe is one of our favorite test kitchen recipes for winter!

Updated May 31, 2019
Hearty Chicken and White Bean Soup
Hearty Chicken and White Bean Soup
This image courtesy of FaveHealthyRecipes.com

Hearty Chicken and White Bean Soup is the perfect soup for a chilly day. Warm yourself up to a big bowl of this filling and comforting soup. This easy soup recipe makes a huge batch so you can enjoy it for lunch, dinner, and leftovers the next night. It is a healthy chicken soup chock-full of colorful vegetables and plump kidney beans. You can throw veggies like red and yellow peppers, zucchini, carrots, and peas into the pot.  It is a wonderful meal because it is low in fat but very satisfying. You will love how flavorful this soup is and how simple it is to make.

Serves8

Easy

Ingredients

  • 4 skinless boneless chicken breasts
  • 2 cups water
  • 1/2 teaspoon salt
  • 1 tablespoon olive oil
  • 1 cup diced onion
  • 1 cup diced carrots
  • 1 clove garlic, minced
  • 1/4 teaspoon salt
  • 1/2 teaspoon cayenne pepper
  • 1 cup diced zucchini
  • 1/2 cup thin julienne-cut bell peppers - red, green, yellow, or a combination
  • 1 (28-ounce) can diced tomatoes, undrained
  • 1 can cannellini beans, well drained
  • 2 cups frozen peas

Instructions

  1. Place the chicken into a two-quart saucepan and add the water and salt. Bring to a boil, then lower heat to a simmer for 20 minutes. Remove chicken to chopping board and cut into half-inch pieces.

  2. Pour the resulting broth into a measuring cup and place into the freezer for 10 minutes or until any fat rises to the top. Skim the fat and add water as necessary to make a total of 2 cups.

  3. While the chicken is cooking, in a five-quart Dutch oven or soup pot, heat the oil over medium heat. Add the onion and carrot and cook for 2 minutes. Mash the garlic with the salt and mince finely, then add to the pot with the cayenne. Cover the pot, lower the heat, and cook for 4 minutes.

  4. Uncover, and then add the de-fatted broth, chicken, zucchini, bell peppers, tomatoes, and beans. Cover and cook 8 minutes until all vegetables are tender. Add salt and pepper to taste. Add the peas, bring to a simmer, and cook 1-2 more minutes, then serve in deep bowls.

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This seems like a really easy soup recipe to make after a cold day. I will definitely be making this!

Loved this soup! It had plenty of spice and flavor.

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