easy chicken white bean escarole soup
I love to buy already roasted chickens on busy nights, and this easy soup is a great way to use the leftover meat!
prep time
20 Min
cook time
45 Min
method
---
yield
4 - 6 hearty servings
Ingredients
- 2 - 32 oz boxes chicken broth
- 2 to 3 cups cooked shredded chicken
- 2 - 15 oz cans white cannellini beans - rinsed and drained
- 1 bunch escarole, well washed and roughly chopped
- 1 cup sliced celery
- 3/4 cup chopped carrot
- 3 tablespoons olive oil
- 1 1/2 teaspoons minced jarred garlic or equivalent fresh
- 1 small onion, chopped
- 2 tablespoons dried parsley
- 1 1/2 teaspoons italian seasoning
- 2 tablespoons parmesan cheese plus extra for serving
- 1 teaspoon black pepper
- - salt to taste
How To Make easy chicken white bean escarole soup
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Step 1Using 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.
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Step 2Add 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.
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Step 3This 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.
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Step 4Serve with parmesan cheese for topping and crusty bread on the side for a delicious meal!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Chicken Soups
Category:
Bean Soups
Tag:
#Quick & Easy
Keyword:
#easy
Keyword:
#crockpot
Keyword:
#leftovers
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