Italian Bean And Chicken Soup Recipe

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Italian Bean and Chicken Soup

Goldie Barnhart


A friend of our just had his 80th Birthday and four of us went down to visit him on his birthday. I took along some of this soup to go with subs that our other friends brought for lunch. The six of us had such a great time together celebrating. My soup was a hit!
Every one said it was perfect for such a cold snowy and wind blowing day!

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45 Min


1 Hr


Slow Cooker Crock Pot


1 medium
onion, diced
1 medium
potato, peeled and diced small
celery ribs, diced
3 clove
garlic, minced
2 Tbsp
olive oil
2 box
chicken broth, fat free, no mgs, low salt (32 oz.)
med-large parsnip, peeled, diced
1 large
carrot, peeped and diced
2 can(s)
(15 0z.) cannellini or great northern beans
1 can(s)
14 1/2 oz. stewed tomatoes
1/4 c
fresh chopped parsley
1/4 tsp
dried basil
oregano, dried
1/4 c
uncooked orzo pasta
1 c
fresh baby spinach, torn, stems removed
1 large
cup of diced or torn chicken breast

Directions Step-By-Step

In Dutch oven, heat olive oil and then add onion, potato, celery, garlic. Saute till vegetable are starting to soften. Add the parsnip and carrots, add about 4 spoons of broth. Saute till the parsnip and carrots show signs of being tender.
Add remaining broth, stewed tomatoes and spices. Add beans, and 2 cups shredded or diced chicken breast. cook for about 5 minutes.
Add the Orzo pasta and cook till almost tender, add the torn spinach. Turn off the heat and let set for about 1/2 hour or till the Orzo has finished cooking.
At this point either cool off or reheat just enough to serve hot with or without crackers.
Hint: You can serve with a dollop of Pesto & grated cheese. Also you can leave out the chicken and make it with just vegetables or substitute the chicken with ham or smoked sausage.

About this Recipe

Course/Dish: Bean Soups
Main Ingredient: Chicken
Regional Style: American