Chicken and White Bean Soup

5 from 1 vote

A hearty and healthy chicken soup made with creamy white beans, pasta and vegetables. Easy to make, freezer-friendly, and full of flavour.

Prep Time5

Cook Time20

Simmer Time15

Total Time40

Course: Soup

Cuisine: Tuscan

Servings: servings

Calories: 486kcal

Author: Carrie Carvalho

Season the chicken generously with salt and pepper. Heat the oil in a large pot or Dutch oven then add and brown the chicken breasts on both sides (they do not need to be fully cooked at this point). Remove them from the pan and set aside.
2 chicken breasts, 2 tbsp olive oil
Add the diced onion to the warm pot with a generous pinch of salt and sweat gently for 5 minutes before adding the carrots, garlic and tomato. Cook for another 2-3 minutes then stir in the oregano and paprika.
1 white onion, 4 large tomatoes, 2 medium carrots, 2 cloves garlic, 1 tbsp oregano, 1 tsp paprika
Pour in the stock then add the chicken breasts back into the pan. Bring to a simmer then cover, turn the heat down and cook for 15 minutes or until the vegetables are tender and the chicken cooked through.
1.5 litres chicken stock or broth, 2 chicken breasts
Meanwhile cook the pasta to al dente, drain and rinse under cold water. Drizzle with a little olive oil to stop from sticking.
100 grams small pasta like ditalini
Remove the cooked chicken from the soup and add the beans and kale. Put the lid back on to let the beans warm through as you shred the chicken.
1 400g tin of cannellini beans, 100 grams shredded kale
Once shredded, add the chicken back into the pot with the cooked pasta. Stir well and season to taste.
Serve garnished with grated Parmesan and chopped parsley.
grated parmesan , chopped fresh parsley