Hearty Chicken and White Bean Soup

This healthy soup recipe is one of our favorite test kitchen recipes for winter!

By: FaveHealthyRecipes.com Test Kitchen

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Hearty Chicken and White Bean Soup

By: FaveHealthyRecipes.com Test Kitchen

Hearty Chicken and White Bean Soup is the perfect soup for a chilly day. Warm yourself up to a big bowl of this filling and comforting soup. This easy soup recipe makes a huge batch so you can enjoy it for lunch, dinner, and leftovers the next night. It is a healthy chicken soup chock-full of colorful vegetables and plump kidney beans. You can throw veggies like red and yellow peppers, zucchini, carrots, and peas into the pot. It is a wonderful meal because it is low in fat but very satisfying. You will love how flavorful this soup is and how simple it is to make.

Serves8

Easy

Ingredients

4 skinless boneless chicken breasts
2 cups water
1/2 teaspoon salt
1 tablespoon olive oil
1 cup diced onion
1 cup diced carrots
1 clove garlic, minced
1/4 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 cup thin julienne-cut bell peppers - red, green, yellow, or a combination
1 cup diced zucchini
1 (28-ounce) can diced tomatoes, undrained
1 can cannellini beans, well drained
2 cups frozen peas

Find even more delicious healthy soup recipes in our free eCookbook: 11 Easy Soup & Stew Recipes

Instructions

Place the chicken into a two-quart saucepan and add the water and salt. Bring to a boil, then lower heat to a simmer for 20 minutes. Remove chicken to chopping board and cut into half-inch pieces.
Pour the resulting broth into a measuring cup and place into the freezer for 10 minutes or until any fat rises to the top. Skim the fat and add water as necessary to make a total of 2 cups.
While the chicken is cooking, in a five-quart Dutch oven or soup pot, heat the oil over medium heat. Add the onion and carrot and cook for 2 minutes. Mash the garlic with the salt and mince finely, then add to the pot with the cayenne. Cover the pot, lower the heat, and cook for 4 minutes.
Uncover, and then add the de-fatted broth, chicken, zucchini, bell peppers, tomatoes, and beans. Cover and cook 8 minutes until all vegetables are tender. Add salt and pepper to taste. Add the peas, bring to a simmer, and cook 1-2 more minutes, then serve in deep bowls.