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Warm up with this hearty and easy Italian Chicken Soup recipe! Full of vegetables, chicken, and two kinds of beans, all simmered in a tomato broth. This one-pot meal is easy to make and a great option for your dinner table.
You may also like my white bean and kale soup served with homemade dinner rolls.
This Italian chicken bean soup recipe is packed with vegetables and chicken along with two types of beans that are simmered together in a tomato broth. It is such an easy soup recipe with added chicken that can be made in about 30 minutes and it is so filling. I love making this soup because it makes for a great addition to the dinner table and even better the next day if you end up with any leftovers!
If you love minestrone soup and then at the same time you love chicken soup then this Italian Chicken bean soup loaded with veggies is exactly what you are looking for! You may also love some of my other healthy soup recipes.
Ingredients you will need
- Oil: I used olive oil but other oils will work
- Yellow onion, finely chopped
- Celery, stalks, sliced
- Fresh Carrots, peeled, quartered and sliced
- Garlic & herb tomatoes, 14 ounce can
- Chicken broth or vegetable broth
- Cooked chicken, shredded
- One Can red kidney beans
- One Can of white beans, any variety
- Salt and pepper to taste
- Zucchini, quartered and sliced
- Parsley, chopped, optional
How to make Chicken and Bean Soup
- Heat the olive oil in a large pot over medium heat. Add the onion, celery and carrots and season with salt and pepper to taste. Cook, stirring occasionally, until vegetables are just tender, 5-6 minutes.
- Add the tomatoes and chicken broth to the pot, and bring to a simmer.
- Stir in the chicken, beans, and zucchini and cook for 5-7 minutes more, until zucchini is tender.
- Add more salt and pepper as desired.
- Sprinkle with chopped parsley and serve.
Some Tips 🥰
Recipe Tips
- It may be easier to use some Rotisserie chicken instead of cooking some from scratch.
- If you do cook the chicken, you may use the chicken broth from the cooked chicken you poached. Not sure how to poach a chicken? Then check out my post on how to Poach Chicken Breast.
- You can use yellow or green zucchini.
Common Questions
Some may cut the chicken breast into small pieces and add them to the soup and let it cook in with the soup but I personally prefer cooking the chicken first before I add it to any soup I am preparing. You may be able to get away with adding chicken without skin and bones to your soup. But it is best to cook chicken and remove skin and bones, then shred the chicken as I did with this Italian soup or cut into smaller pieces before adding to the soup mixture.
Try using aromatic veggies like celery, garlic, onions, and shallots. You can also make it more acidic by adding some lemons or lemon zest. Don’t be shy with fresh herbs and spices, go ahead and add more herbs to your chicken soup. A few more other options would be using homemade broth, sauces like hot sauce or zip sauce, smoked salt, and some chili peppers.
In order to thicken your soup, you can use a thickener like flour or cornstarch. I recommend that you use sparingly. So start with 1-2 teaspoons of say cornstarch if using that. Mix separately in a small bowl on the side with either a bit of broth or cold water before adding into your soup. This will prevent the starch from clumping up and will mix in evenly that way.
More soup recipes
- Chicken Lemon Rice Soup
- Healthy Broccoli Cheddar Soup
- Easy Chili Chicken Tortilla Soup
- Vegetable Minestrone Soup Recipe
- Vegan Spicy Thai Sweet Potato Soup Recipe
- Crockpot Lentil and Mushroom Soup
- Sausage and White Bean Soup
- Mexican Chicken Soup
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Italian Chicken Bean Soup
Ingredients
- 2 teaspoons olive oil
- 1 yellow onion, finely chopped
- 3 celery, stalks, sliced
- 3 carrots, peeled, quartered and sliced
- 1 Can garlic & herb tomatoes, 14 oz, do not drain
- 4 cups chicken broth
- 4 cups chicken, cooked, shredded
- 1 Can red kidney beans, 14 oz
- 1 Can white beans, any variety. 14 oz
- salt and pepper to taste
- 2 zucchini, quartered and sliced
- 2 tablespoons parsley, chopped, optional
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion, celery, and carrots and season with salt and pepper to taste. Cook, stirring occasionally, until vegetables are just tender, 5-6 minutes.
- Add the tomatoes and chicken broth to the pot, and bring to a simmer.
- Stir in the chicken, beans, and zucchini and cook for 5-7 minutes more, until zucchini is tender.
- Add more salt and pepper as desired.
- Sprinkle with chopped parsley and serve.
Notes
- Use chicken breast if possible they are leaner than other cuts of chicken.
- To save time, you can use rotisserie chicken.
- Feel free to add in any other veggies.
- To make it vegetarian, skip the chicken and use vegetable broth.
- Storing: Store leftovers in a container in the fridge for up to 5 days. You can freeze for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What a delicious and easy recipe. The entire family enjoyed it:2 adults & a toddler. Thank you!
Thank you. Yay
Can you make this in a crock pot with raw chicken?
Yes you can
I just made a double batch of this – one to freeze and deliver to a friend who is having a baby and one for my family. I am a vegetarian so I can’t taste it but ky husband had a bowl and loves it! Thank you for the recipe!
Glad you loved it
Very tasty and easy to make! I’ve made it twice and am making it as a main course for a small dinner party . We’ll serve the soup with bread, salad, and dessert- and I always make enough to freeze for a later meal. We add parmesan cheese as we are serving it.
Awesome! Glad you guys loved it