Winter Chicken Soup with Tomatoes and Cannellini Beans
Warm your soul this season with our hearty Winter Chicken Soup with Tomatoes and Cannellini Beans—an irresistible blend of comforting flavors and nourishing ingredients. This cozy soup combines tender, shredded chicken thighs, plump cannellini beans, and a medley of aromatic vegetables in a rich tomato-infused broth. Enhanced with earthy herbs like thyme and oregano and a hint of garlic, it’s the perfect meal to chase away the winter chill. Ready in under an hour, this one-pot wonder is ideal for busy weeknights or slow weekend lunches. Serve it with crusty bread or rolls for a satisfying and wholesome meal that your whole family will adore!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 4 pieces chicken thighs (boneless, skinless)
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 1 medium yellow onion, diced
- 2 large carrots, peeled and sliced
- 2 large celery stalks, diced
- 4 cloves garlic, minced
- 6 cups chicken broth
- 14.5 ounces canned diced tomatoes (with juice)
- 15 ounces canned cannellini beans, drained and rinsed
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 piece bay leaf
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
Heat the olive oil in a large pot over medium-high heat.
Season the chicken thighs with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Add the chicken to the pot and cook for 4-5 minutes per side or until lightly browned. Remove the chicken from the pot and set aside.
In the same pot, add the diced onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened.
Add the minced garlic and cook for 1 minute until fragrant.
Pour in the chicken broth and canned diced tomatoes (with their juice). Stir to combine.
Return the browned chicken thighs to the pot along with the dried thyme, dried oregano, bay leaf, and the remaining 1/2 teaspoon of salt and 1/2 teaspoon of black pepper.
Bring the soup to a boil, then reduce the heat to low. Cover the pot and simmer for 20 minutes.
Remove the chicken thighs from the pot and shred the meat using two forks. Discard any fatty bits.
Add the shredded chicken back to the pot along with the drained and rinsed cannellini beans. Simmer for an additional 10 minutes to heat through and allow the flavors to meld.
Discard the bay leaf. Taste the soup and adjust seasoning with additional salt or pepper if needed.
Serve hot, garnished with chopped fresh parsley if desired. Pair with crusty bread or a warm roll for a complete winter meal.
Nutrition Facts
Calories |
240 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.3 g | 11% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 56 mg | 19% | |
| Sodium | 1289 mg | 56% | |
| Total Carbohydrate | 20.2 g | 7% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 4.7 g | ||
| Protein | 21.2 g | 42% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 104 mg | 8% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 861 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
