SOUP RECIPES: Chicken and Vegetable Bean Soup

Chicken and Vegetable Bean Soup Recipe

A comforting, protein-packed soup loaded with vegetables, tender chicken, and beans. This is a complete meal in a bowl, rich in fiber, vitamins, and minerals, perfect for lunch, dinner, or meal prep.

Why This Recipe is High-Value

Complete nutrition: Protein (chicken & beans), fiber (beans & vegetables), antioxidants (veggies)
Budget-friendly: Beans stretch the protein and keep costs down
Flexible: Uses fresh, frozen, or leftover chicken
Make-ahead friendly: Freezes and reheats well without losing flavor

Ingredients (Serves 6)

Soup Base

1½ lb (700 g) boneless, skinless chicken thighs or breasts
8 cups (2 L) chicken broth (low sodium preferred)
2 tbsp olive oil

Vegetables

1 large onion, diced
3 cloves garlic, minced
2 medium carrots, diced
2 celery stalks, diced
1 zucchini, diced
1 cup green beans, trimmed and cut into 1-inch pieces
1 red bell pepper, diced

Beans & Seasoning

1 can (15 oz / 425 g) cannellini or navy beans, drained and rinsed
1 tsp dried thyme
1 tsp dried oregano
1 bay leaf
Salt and black pepper to taste
Optional: pinch of crushed red pepper flakes

Finishing Touch

2 tbsp fresh parsley, chopped
Optional: squeeze of lemon juice

Step-by-Step Instructions

Brown the Chicken (Optional for Extra Flavor)
Heat olive oil in a large soup pot over medium-high heat. Season chicken lightly with salt and pepper. Brown chicken on both sides (3–4 minutes per side). Remove and set aside.
Cook the Vegetables
In the same pot, lower heat to medium. Add onion, carrots, and celery. Cook 5–7 minutes until softened. Stir in garlic, red bell pepper, zucchini, and green beans; cook 2–3 minutes more.
Add Herbs and Stock
Add thyme, oregano, bay leaf, and optional red pepper flakes. Pour in chicken broth and return chicken to the pot. Bring to a boil.
Simmer the Soup
Reduce heat to a gentle simmer. Cover and cook 20–25 minutes, until chicken is fully cooked and vegetables are tender.
Shred the Chicken
Remove chicken from the pot and shred with two forks. Return chicken to the soup.
Add Beans and Final Seasoning
Stir in drained beans and cook 5 minutes to heat through. Taste and adjust salt and pepper. Add parsley and optional lemon juice before serving.

Chef Tips

Richer flavor: Use bone-in chicken and homemade stock
Extra texture: Add barley or small pasta for variation
Meal prep: Store in airtight containers; beans may thicken the soup over time—add a splash of broth when reheating

Variations

Southwestern style: Add corn, chili powder, and smoked paprika
Mediterranean style: Add tomatoes, spinach, and a drizzle of olive oil at the end
Low-carb: Skip starchy vegetables like carrots and use more leafy greens

Storage

Refrigerator: Up to 4 days
Freezer: Up to 3 months (best to freeze without zucchini or celery to preserve texture; add fresh when reheating)

OTHER RECIPES

Ingredients :

1 cup Dry Great Northern Beans, rinsed and drained
6 cups Water
1 cup chopped Onion
1 medium Fennel Bulb, trimmed and cut into 1/2-inch pieces
2 medium Carrots, chopped
2 cloves Garlic, minced
2 tablespoons snipped Fresh Parsley
1 teaspoon Dried Rosemary, crushed
1/4 teaspoon Pepper
4-1/2 cups Chicken Broth
2-1/2 cups shredded or chopped Cooked Chicken
1 (14-1/2-ounces) can diced Tomatoes, undrained

Instructions:

1. In a large stockpot, combine 6 cups water and dry great northern beans.
2. Bring to a boil. Reduce heat to low.
3. Simmer 10 minutes, uncovered.
4. Remove from heat, cover stockpot, and let stand for 1 hour.
5. Drain and rinse beans.
6. In crockpot, add onion, fennel, carrots, garlic, parsley, rosemary, and pepper.
7. Add beans on top of vegetables.
8. Pour chicken broth over beans.
9. Cover crockpot.
10. Cook on low setting 8-10 hours.
11. Stir in chicken and tomatoes.
12. Increase to high heat. Cook 30 minutes longer.
The soup recipe is ready to serve....enjoy the soup !
easy-bean-soup-recipe.

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SOUP RECIPES

Chicken and Vegetable Bean Soup