Easy Chicken White Bean Escarole Soup

Patti Koehler


I love to buy already roasted chickens on busy nights, and this easy soup is a great way to use the leftover meat!


★★★★★ 1 vote

4 - 6 hearty servings
20 Min
45 Min


  • 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

How to Make Easy Chicken White Bean Escarole Soup


  1. 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.
  2. 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.
  3. 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.
  4. Serve with parmesan cheese for topping and crusty bread on the side for a delicious meal!

Printable Recipe Card

About Easy Chicken White Bean Escarole Soup

Course/Dish: Chicken Soups Bean Soups
Other Tag: Quick & Easy

Show 2 Comments & Reviews

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