Slow-Cooker Chicken & White Bean Soup

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4.34 from 6 votes

This soup is packed with flavor and plenty of tender chicken, healthy kale and creamy soft beans.

Prep Time30

Cook Time8

Total Time8 30

Course: Dinner, Main Dish, Soup

Cuisine: American

Keyword: chicken, slow-cooker, white bean

Servings:

Calories: 307kcal

Author: Tricia

Ingredients

1 pound dried cannellini beans, soaked, rinsed and drained
6 cups low-sodium chicken broth
1 sweet onion, chopped
2 carrots, peeled and chopped
1 teaspoon fresh thyme leaves, or 4-5 sprigs of thyme
1 Parmesan cheese rind (found in the cheese department)
2 bone-in chicken breasts, about 1 pound each - skin removed
4 cups chopped kale
1 14.5-ounce can chopped tomatoes with juice (do not drain)
2 tablespoons white balsamic vinegar, or the juice of 1 lemon
½ teaspoon salt
1 teaspoon fresh ground black pepper

For serving:

hot sauce
extra-virgin olive oil
fresh grated Parmesan cheese
fresh parsley leaves, chopped

Instructions

Rinse the beans and soak overnight according to package directions.
Combine the beans, chicken broth, onion, carrots, thyme and Parmesan rind in a 6-quart slow-cooker. Place the chicken breasts on top of the vegetables and push lightly to submerge. Cover and cook on LOW until the beans and vegetables are tender, 7 to 8 hours.
Remove the chicken breasts to a cutting board. Allow the chicken to stand until cool enough to handle, about 10 minutes. Shred the chicken and discard the bones.
Add the chicken back to the slow cooker and stir in the kale. Turn the slow-cooker up to high and cool until the kale is tender, about 30 minutes. Remove the Parmesan rind and discard.
Add the can of tomatoes, with juice, vinegar, salt and pepper and stir gently to combine. Heat for 5-10 minutes on HIGH or until warmed through. Serve the soup drizzled with hot sauce, olive oil, fresh grated Parmesan and parsley, if desired.

Notes

Recipe adapted from EatingWell.com by Adam Dolge
Leftovers will keep well stored in an airtight container in the refrigerator for up to 5 days. Rewarm gently and serve as needed. Soup may also be frozen.
PRO TIP: Do not add the tomatoes, vinegar or lemon juice until the end, when the beans are soft and cooked through. If added too early, the beans will be tough and almost crunchy - not buttery soft!

Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition