This crockpot white bean chicken soup keeps things simple with chicken breasts, creamy white beans, and a mix of carrots, celery, and onion. Everything simmers in chicken broth until the chicken shreds easily and the beans turn soft and comforting.
Perfect for busy days, this Crockpot recipe is easy to prepare and can be customized with your favorite herbs and spices.
Easy Crockpot White Bean Chicken Soup
This soup features shredded chicken, white beans, and a medley of vegetables simmered together in a savory broth. The recipe takes about 6-8 hours in the crockpot and serves 6 people.
Ingredients
- 1 pound boneless, skinless chicken breasts
- 2 cans (15 ounces each) white beans, drained and rinsed
- 1 medium onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cups chicken broth
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Prepare the Ingredients: Chop the onion, carrots, and celery. Mince the garlic.
- Combine in Crockpot: Place the chicken breasts at the bottom of the crockpot. Add the white beans, chopped vegetables, minced garlic, thyme, oregano, salt, and pepper.
- Add Broth: Pour the chicken broth over the ingredients in the crockpot.
- Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
- Shred Chicken: Once cooked, remove the chicken breasts, shred them with two forks, and return the shredded chicken to the soup.
- Serve: Stir well and garnish with fresh parsley if desired. Serve hot.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Total Time: 6-8 hours 15 minutes
Nutrition Information
- Servings: 6 bowls
- Calories: 250kcal
- Fat: 4g
- Protein: 30g
- Carbohydrates: 30g
I mash a few of the beans against the pot to thicken the broth before serving. A little black pepper and some crusty bread on the side make it a full meal on a cold night.
