Chicken Bean Soup

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Hearty, protein-packed Chicken Bean Soup! This easy Mediterranean Diet soup recipe is crockpot friendly, high in fiber, and the perfect cozy comfort food.🥰

Ingredients

6 cups fat-free chicken broth
1 bag frozen mirepoix or chopped onion, carrot, celery
½ teaspoon kosher salt
½ teaspoon pepper
2 bay leaves
6 ounces boneless, skinless chicken breast
2 whole sprigs fresh parsley (plus more for garnish)
2 cans great northern,cannili, or navy beans (drained and rinsed)
2 tablespoon Extra Virgin Olive Oil

Instructions

Start the soup base

In a large soup pot or slow cooker, combine broth, mirepoix, salt, pepper, bay leaves, chicken breast, and parsley sprigs.

Cook low and slow

Simmer on low for at least 6 hours, until chicken is easily shredded.

Finish the soup

About 20 minutes before serving remove bay leaves and parsley sprigs.
Remove chicken, shred with two forks, and return to the pot.
Stir in beans and EVOO.

Garnish and serve

Ladle into bowls, garnish with fresh parsley, and enjoy.

Notes

Frozen Mirepoix

Frozen Mirepoix is such a great time saver! I use the Kroger Brand. You can also use 1 cup chopped onion, ½ cup diced celery, and ½ cup diced carrot instead.

Vegetarian Version

Skip chicken and sub vegetable broth for chicken broth. Add an extra can of beans. I recommend using two varieties of white beans if making vegetarian to up the texture and depth

Meal Prep

Soup can be made up to 3 days in advance. Use the stovetop to reheat on low for 20 minutes or until hot prior to serving.

Storage

This soup keeps in the fridge 3–4 days. Freeze in airtight containers for up to three months. Let it thaw overnight in the refrigerator and reheat on the stovetop.

Nutrition

Author: Anna Schraff