Chicken, Tomato and White Bean Soup - this hearty flavoursome soup is a complete meal in a bowl that the whole family will love.
Chicken Soup with Cannellini Beans
I had a couple of chicken thighs that needed to be used up and I really fancied some soup and usually when I fancy something different I always take inspiration from what other ingredients I have in my pantry or fridge.
So looking for what would pair well with some chicken in a soup, I grabbed a can of cannellini beans and with that a can of diced (chopped) tomatoes, so all that was left was the seasoning and anything else I could find that I wanted to add in.
The result being a delicious Hearty bowl or soup with tender pieces of chicken thighs with the flavours of Italian seasonings and tomatoes with white beans for some added extra fibre and protein - yum!!
What Chicken is best for Soup?
Really you can use any cut of chicken for soups, breast or thighs. Chicken breast is obviously the leanest option, but I used boneless and skinless chicken thighs diced up in this recipe purely because it was what I had, but also I do generally prefer thigh meat in recipe like this. They just add more flavour to the soup and stay tender while absorbing all those flavours from the broth.
Can I use leftover cooked chicken?
Got some leftover cooked chicken and wondering if you can use this in this yummy soup recipe, then you certainly can.
Just a couple of things to consider. You might lack some of the flavour that you get from browning the chicken from raw and lastly you don't want overcooked chicken, so I recommend added the cooked chicken in at the very end and just stirred through until heated through.
Best beans to add into Homemade Soup
I decided to add some beans into this soup because I wanted to increase the protein a little and add some more fibre.
On hand in my pantry was Cannellini beans which are a perfect addition to soup, but really any type of white bean would be perfect in this soup.
Some types of white beans are:
- Cannellini Beans
- Butter Beans
- Navy Beans
- Great Northern Beans
Can I use dried beans?
Got some dried beans you want to use up? So long as you soak them as required and cook them first, I don't see any reason why you can't use dried beans in this recipe.
I used canned because they were quick and easy and I had them on hand.
Can I use spray oil?
Yes I have used a tablespoon of olive oil in this recipe and you may wonder why not just use spray oil and save some calories?
A tablespoon of olive oil isn't going to break the bank when you divide it up into servings with the other ingredients. You will get a much better flavour if you cook the base of your soup in a little olive oil, trust me and a tablespoon of olive oil goes a long way.
While spray oils will work okay to some degree and I do use them, occasionally I will just get out the bottle of olive oil because I just find it is worth it.
So yes, if you want to use spray oil, by all means do, just be aware that you will be compromising on flavour by not using the olive oil.
Freezing Soup
This soup is perfect for freezing, just place in freezer soup bags or containers and defrost in the fridge when you want to enjoy a bowl. I normally remove from the freezer the night before I want it.
Then you can heat in a saucepan or microwave, always ensuring the soup is heated through fully.
More Soup Recipes
Love soup and wonder what other recipes you can make? Check out some of these:
- Butternut Squash Soup with Garlic Herb Croutons
- Coconut Chicken Rice Soup
- Creamy Vegetable Soup
- Split Pea and Bacon Soup
- Easy Roasted Vegetable Soup
- Carrot and Butter Bean Soup
- Sweet Corn and Leek Soup
or head on over to my Full Recipe Index with over 900 delicious Slimming Eats and Weight Watchers friendly recipes all fully searchable by meal type, ingredients, value and smart points etc
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Recipe Card
Chicken, Tomato and White Bean Soup (Stove Top and Instant Pot)
Chicken, Tomato and White Bean Soup - this hearty flavoursome soup is a complete meal in a bowl that the whole family will love.
Ingredients
- 250g of raw boneless skinless chicken thighs, sliced into small strips (trimmed of visible fat)
- 1 onion, diced
- 1 red pepper, diced
- 2 stalks celery, sliced
- 400g can of diced (chopped) tomatoes
- 439g of cannellini beans, drained
- 3 cups of chicken stock
- 2 tablespoons of tomato paste
- ½ teaspoon fennel seeds, crushed
- 1 tablespoon of Italian mixed herbs (dried)
- ½ tablespoon paprika (not smoked)
- 2 cloves of garlic, minced
- 1 tablespoon of olive oil
- salt and black pepper to taste
- fresh parsley, chopped
Instructions
Stove Top
- Add the olive to a deep pot over a medium high heat, add the chicken thighs and a pinch of salt and black pepper and frying until lightly golden. Remove and set aside.
- Add the onion, celery and red pepper and fry until softened.
- Add in the garlic and fry for a further 30 secs, add a little bit of the stock if needed to prevent any sticking.
- Return the chicken to the pot and add the crushed fennel seeds, mixed herbs and paprika and tomato paste. Stir to coat.
- Pour in the chopped tomatoes, beans and stock, bring to a boil, reduce heat, cover and simmer for 25-30 minutes.
- Taste and season as needed with salt and black pepper.
- Stir through a couple of tablespoons of chopped fresh parsley and enjoy!!
Instant Pot/Pressure Cooker
- Set Instant Pot to saute mode. Once it displays hot, add in the olive oil and then add the chicken thighs with a pinch of salt and black pepper and fry until lightly golden, then remove and set aside.
- Add the onion, celery and red pepper and fry until softened.
- Add in the garlic and fry for a further 30 secs, add a little bit of the stock if needed to prevent any sticking.
- Return the chicken to the pot and add the crushed fennel seeds, mixed herbs and paprika. Stir to coat.
- Pour in the chopped tomatoes, beans and stock. Spoon the tomato paste on top (do not stir into the soup otherwise your Instant Pot may display the burn notice).
- Add lid, close valve (if not self sealing). Set to cook for 3 mins high pressure. Once it has finished cooking, let pressure release naturally for 5 minutes and then release any remaining pressuring by opening the valve.
- Remove lid, stir and then taste and season as needed with salt and black pepper.
- Stir through a couple of tablespoons of fresh parsley and enjoy!!
Notes
Please see below for full nutritional info and additional details about recipe:
- Calories - scroll down to nutritional info box
- WW Points and other Slimming or Weight Loss programs - due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
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Nutrition Information
Serving Size 1 SERVINGAmount Per Serving Calories 255Total Fat 7gSaturated Fat 0.5gCholesterol 53mgSodium 609mgCarbohydrates 28.7gFiber 7.3gSugar 5.9gProtein 21.2g
Claire says
This is just devine, made it today with some leftover turkey from Christmas and some butter beans that were hanging out at the back of the cupboard. Thank you
Angela Parkhouse says
Made this for supper today, really delicious, thank you for your recipes.
Emma says
Made this today. Gorgeous. But confused....is it the olive oil which gives the syn value? I can’t see anything else but if it is then why 1.5? Surely it dissipates over the whole soup?
Siobhan (Slimming Eats) says
yes the olive oil is what gives the syn value, 1 tablespoon of olive oil is 6 syns, so you divide by 4 for the servings which makes it 1.5 syns per serving 🙂
Emma says
Thank you. I had forgotten how high the syn value of olive oil is!