If you are looking for a hearty meal to make this season, try my chicken bean soup. It’s an earthy treat and, unlike many traditional chicken soup recipes, uses a tomato base for extra richness!
Why this recipe works
There is nothing quite as inviting on a chilly day as a steamy bowl of soup. Here in Wisconsin the days are getting cooler and shorter, so I see lots of soup recipes in my family’s future!
While you can certainly adapt them for the slow cooker, soups don’t take long on the stove, so that’s how I prefer to make them. Soups freeze really well, so feel free to make big batches to save yourself some time in the kitchen weeks from now.
Ingredients you will need
How to Make
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Heat 2 tablespoons of the olive oil in a Dutch oven over medium heat. Sauté chicken until no longer pink. Remove chicken with a slotted spoon to a bowl and set aside.
- Add the remaining 2 tablespoons of oil to the Dutch oven. Add onion, carrots and celery sauté until they begin to brown, about fifteen minutes.
- Puree the canned tomatoes in a food processor until no chunks remain.
- Add pureed tomatoes, broth, both cans of beans, parsley, and bay leaf to Dutch oven. Bring to a boil then reduce heat and simmer for 15 minutes.
- Add chicken and simmer until cooked through, 5-10 minutes. Season with salt and pepper to taste.
Frequently Asked Questions
Yes you can freeze this chicken and bean soup, store portions in containers or freezer for up to 3 months.
Yes, you can make this soup ahead and store it in the refrigerator for up to 5 days.
This chicken kidney bean soup is hearty and delicious, and it’s really easy to make. The beans, chicken, and tomato work well together and it’s easily adapted by adding or subtracting different vegetables. It makes a great appetizer but is also hearty enough to serve on its own as a meal with some homemade crusty Italian bread.
More Soup Recipes
- If you enjoy tomato based soups, also check out this great tomato soup recipe, or some roasted red pepper tomato soup.
- For another extra-hearty option, simple corn chowder is a classic the whole family will love.
- Keeping with the theme of fall cooking, it’s the perfect time of year to try some rustic garlic potato soup.
- Sausage mushroom wild rice soup is another great autumn dish. For some reason wild rice just feels fall-ish to me!
- Making your own homemade cream of chicken soup is crazy easy using simple ingredients you most likely already have on hand.
- With a colorful array of fresh veggies simmered in a tomato-like broth, this minestrone soup is hearty and healthy.
- Lobster bisque is flavored with buttery lobster tails, garlic, onion, celery, carrot, tomato paste, white wine, and plenty of seasonings.
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Chicken Bean Soup
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 2 tablespoons olive oil divided
- 1 pound boneless skinless chicken breasts, cubed
- 1 small onion chopped (about 1/2 cup)
- 2 medium carrots chopped
- 1 large stalk of celery sliced
- 1 can tomatoes do not drain
- 4 cups chicken broth
- 1 15- ounce can cannellini beans drained
- 1 15- ounce can dark red kidney beans drained
- ½ cup chopped fresh Italian parsley
- 1 bay leaf
Things You’ll Need
Instructions
- Heat 2 tablespoons of the olive oil in Dutch oven or stockpot over medium heat. Sauté chicken until no longer pink. Remove chicken with slotted spoon to a bowl and set aside.
- Add remaining 2 tablespoons of oil to the Dutch oven. Add onion, carrots and celery sauté until they begin to brown, about fifteen minutes.
- Puree the canned tomatoes in a food processor until no chunks remain.
- Add pureed tomatoes, broth, both cans of beans, parsley and bay leaf to Dutch oven. Bring to a boil then reduce heat and simmer for 15 minutes.
- Add chicken and simmer until cooked through, 5-10 minutes. Season with salt and pepper to taste.
Nutrition
This post originally appeared here on Oct 21, 2015 and has since been updated with new photos.
Amanda Davis
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Alphonse J Rotter says
Why can’t you use puree instead of processing tomato’s ?
Amanda Formaro says
You certainly could if you prefer
Kelly says
I had a craving for homemade soup (miss you mom!) and made this today. Oh my gosh, so comforting and delicious, thank you for sharing!!
Chefladyi says
Number of servings would be helpful.
Amanda Formaro says
Oh that’s a super old recipe and the info didn’t transfer over. I’ve fixed it, serves 5.
Pamila says
After reading this receipe I will use vegetable broth and homemade cottage cheese being a vegetarian
that means no eggs.
how many fresh tomatoes instead of a can?
Amanda Formaro says
You can usually substitute 2 cups of fresh chopped tomatoes for one 14.5-ounce can of diced tomatoes. :)
Emily Marie says
Sounds delicious. I will definitely be giving this a try!
Susan Carol Davis says
What size can of tomatoes for the soup????
Thanks so much.
Amanda Formaro says
a 15-ounce can of tomatoes :)
Liz says
Yum – thank you.