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!

★★★★★ 2 votes
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


1In 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.
2Add remaining broth, stewed tomatoes and spices. Add beans, and 2 cups shredded or diced chicken breast. cook for about 5 minutes.
3Add 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.
4At this point either cool off or reheat just enough to serve hot with or without crackers.
5Hint: 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