Description
A comforting and hearty Crockpot Chicken and White Bean Soup recipe. Perfect for a cozy night in.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 8 cups chicken broth
- 2 (15-ounce) cans cannellini beans, rinsed and drained
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a skillet. Season chicken with salt and pepper.
- Sear chicken breasts until lightly browned.
- Place chicken in the crockpot.
- Add onion, carrots, celery, and garlic to the crockpot.
- Pour in chicken broth.
- Stir in cannellini beans, thyme, and rosemary.
- Cook on low for 6-8 hours or on high for 3-4 hours, or until chicken is cooked through.
- Remove chicken from the crockpot and shred.
- Return shredded chicken to the crockpot.
- Season with salt and pepper to taste.
- Garnish with fresh parsley before serving.
Notes
- You can add other vegetables like zucchini or spinach.
- For a creamier soup, blend some of the beans before adding them back to the pot.
- Adjust seasonings to your preference.
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Crockpot
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 80mg