Easy Chicken White Bean Escarole Soup

Recipe Rating:
 1 Rating
Serves: 4 - 6 hearty servings
Prep Time:
Cook Time:


2 - 32 oz box chicken broth
2 to 3 c cooked shredded chicken
2 - 15 oz can(s) white cannellini beans - rinsed and drained
1 bunch escarole, well washed and roughly chopped
1 c sliced celery
3/4 c chopped carrot
3 Tbsp olive oil
1 1/2 tsp minced jarred garlic or equivalent fresh
1 small onion, chopped
2 Tbsp dried parsley
1 1/2 tsp italian seasoning
2 Tbsp parmesan cheese plus extra for serving
1 tsp black pepper
salt to taste

The Cook

Patti Koehler Recipe
Well Seasoned
Voorhees, NJ (pop. 90,107)
Member Since Jan 2011
Patti's notes for this recipe:
I love to buy already roasted chickens on busy nights, and this easy soup is a great way to use the leftover meat!
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Using a large skillet, or directly in your soup pot if it is fairly wide, heat olive oil. Add celery and saute until it starts to turn translucent, then add escarole and garlic. Toss mixture until escarole wilts. If you used a skillet, transfer celery/escarole/garlic mixture to soup pot.
Add chicken broth, carrots, seasonings, onions and shredded chicken and bring to a boil. Add beans and parmesan cheese and bring again to a boil, then reduce to simmer for at least 45 minutes to blend flavors.
This is an easy do-ahead soup, and could easily be set up in a crock pot after step 1. Allow 3 to 4 hours on high, or 6 to 8 hours on low.
Serve with parmesan cheese for topping and crusty bread on the side for a delicious meal!


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user Lisa Feneis LawLucy - Jan 15, 2012
this looks like a beautiful recipe! healthy and vibrant. we do not get escarole here except in the summers. I am sure I will substitute Kale until then. I have been following a Paleo diet for training and this is right up my alley! thank you so much! 'Lise
user Patti Koehler Moonbeam54 - Jan 15, 2012
Thanks and enjoy!!

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