**Chicken, Beans, and Greens Soup: A Wholesome and Flavorful Delight**
This hearty and comforting chicken, beans, and greens soup is packed with tender chicken, beans, and an array of colorful greens. Simmered in a flavorful broth, this soup is not only delicious but also incredibly nutritious. With various recipes included in this article, you can explore different variations of this classic soup, each offering unique flavors and textures. Whether you prefer a simple and traditional version or one with a twist, you'll find a recipe here that suits your taste.
**Recipes Included:**
1. **Classic Chicken, Beans, and Greens Soup:** This timeless recipe forms the foundation of this comforting soup. It features tender chicken, hearty beans, and an assortment of greens simmered in a flavorful broth.
2. **Loaded Chicken, Beans, and Greens Soup:** This hearty version takes the classic soup to the next level by adding additional protein and vegetables. With shredded chicken, three types of beans, and a variety of greens, this soup is a filling and nutritious meal.
3. **Spicy Chicken, Beans, and Greens Soup:** For those who enjoy a kick of heat, this recipe infuses the soup with a blend of chili powder, cumin, and cayenne pepper. The result is a deliciously spicy and flavorful soup that will warm you from the inside out.
4. **Creamy Chicken, Beans, and Greens Soup:** If you prefer a creamy and comforting soup, this recipe incorporates a creamy sauce made with milk, cream, and a touch of cornstarch. The smooth and velvety texture adds an extra layer of indulgence to this already delightful soup.
5. **Slow Cooker Chicken, Beans, and Greens Soup:** This convenient recipe allows you to prepare this comforting soup in your slow cooker. Simply throw all the ingredients into the slow cooker and let it cook on low heat for several hours. Come home to a delicious and hearty soup that's ready to enjoy.
No matter which recipe you choose, you'll be delighted by the vibrant flavors and wholesome goodness of this chicken, beans, and greens soup. So gather your ingredients, put on your apron, and let's get cooking!
CHICKEN SOUP WITH BEANS
Loaded with classic southwestern flavors, this soup is so satisfying. If you like, crush lime-flavored tortilla chips into serving bowls before you ladle in the soup. -Penny Peronia, West Memphis, Arkansas
Provided by Taste of Home
Categories Lunch
Time 6h20m
Yield 12 servings (3 quarts).
Number Of Ingredients 15
Steps:
- In a small skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer., Transfer to a 5-qt. slow cooker. Stir in the chicken, beans, corn, tomatoes, water, chopped green chiles, lime juice and seasonings. Cover and cook on low for 6-7 hours or until heated through. If desired, serve with avocado slices.
Nutrition Facts : Calories 123 calories, Fat 3g fat (0 saturated fat), Cholesterol 26mg cholesterol, Sodium 399mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 3g fiber), Protein 12g protein.
CHICKEN SOUP WITH TOASTED FARRO AND GREENS
Somewhere between a soup and a stew, this comforting dish starts with chicken stock seasoned with leeks, carrots and celery. Garlic and fennel seeds are toasted along with the farro to add another layer of flavor. Boneless chicken thighs are cooked in the broth, then greens are tossed in just before serving. This soup is best served right away, as the farro will continue to absorb liquid as it sits, but leftovers can be reheated with some additional broth or water over low heat. Lemon zest lends a lovely lift, but a spoonful of chile oil would also be lively addition.
Provided by Colu Henry
Categories dinner, weeknight, soups and stews, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Heat the oil in a large stock pot or Dutch oven over medium. Add the leeks, carrots and celery, and cook, stirring occasionally, until they have softened, but have not taken on any color, 4 to 6 minutes.
- Add the garlic, fennel seeds and red-pepper flakes, and cook until fragrant, about 1 minute. Season well with salt and pepper.
- Add the farro and cook, stirring frequently, until slightly toasted, 1 to 2 minutes. Add the stock and chicken thighs. Bring to a boil, then reduce heat to a simmer. Cook until the chicken has cooked through and is no longer pink, 10 to 12 minutes, skimming any bits of foam that float to the surface, if desired. Using a slotted spoon or tongs, transfer the chicken to a cutting board. When cool enough to touch, shred the chicken into bite-size pieces.
- Continue simmering the soup until the farro is tender but still toothsome, about 20 minutes more. Add the chicken back to the pot along with the greens and stir until greens are gently wilted. Taste and adjust seasonings as needed.
- Ladle into bowls and grate lemon zest over top, if desired.
SIMPLE CHICKEN AND WHITE BEAN SOUP
A simple chicken and bean soup with a little kick. This soup is great on a cold evening after a busy day. This recipe was shared with me by a friend I truly miss.
Provided by MaxMama
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- Heat olive oil in a large pot over medium-high heat. Saute onion and garlic in hot oil until softened, about 5 minutes. Remove onion and garlic to a small bowl.
- Stir chicken into any remaining oil in the pot; cook and stir until completely browned, 5 to 7 minutes. Return onion mixture to the pot; add beans, broth, chiles, cilantro, salt, and cayenne pepper.
- Bring the soup to a boil, reduce heat to medium-low, and cook until the beans are very tender and the chicken cooked through, about 20 minutes.
Nutrition Facts : Calories 302.8 calories, Carbohydrate 34 g, Cholesterol 42.9 mg, Fat 7 g, Fiber 7.7 g, Protein 26.5 g, SaturatedFat 1.3 g, Sodium 1495.8 mg, Sugar 2.7 g
CHICKEN AND BLACK BEAN SOUP
This spicy soup is one of my husband's favorites. It's quick to make but tastes like it simmered all day. What a great way to use up the last tortilla chips in the bag! -Linda Lashley, Redgranite, Wisconsin
Provided by Taste of Home
Time 30m
Yield 6 servings (2 quarts).
Number Of Ingredients 12
Steps:
- Place a large nonstick saucepan coated with cooking spray over medium heat. Add chicken; cook and stir 4-6 minutes or until no longer pink. Reserve 2 tablespoons broth; add remaining broth to pan. Stir in corn, beans, tomatoes, jalapeno, cilantro, chili powder and cumin. Bring to a boil. Reduce heat; simmer, uncovered, 15 minutes. , Mix cornstarch and reserved broth until smooth; gradually stir into soup. Bring to a boil; cook and stir 2 minutes or until thickened. Top servings with crushed chips and, if desired, cheese.
Nutrition Facts : Calories 194 calories, Fat 2g fat (0 saturated fat), Cholesterol 24mg cholesterol, Sodium 752mg sodium, Carbohydrate 29g carbohydrate (2g sugars, Fiber 5g fiber), Protein 17g protein. Diabetic Exchanges
CHICKEN AND GREEN BEAN SOUP WITH TARRAGON
Provided by Rachael Ray : Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 23
Steps:
- Defrost the beans in the microwave and drain.
- Heat the olive oil in a soup pot over medium-high heat. Add the garlic, potatoes and onions, and season with salt and pepper. Partially cover the pot and cook to soften, 8 to 10 minutes. Add the green beans, stock, chicken and tomatoes, and bring to a simmer. Taste and adjust the seasoning.
- Cool and store for a make-ahead meal. Reheat over medium heat. To serve, add the lemon zest, lemon juice and tarragon. Serve the soup with warm bread.
- Place the chicken in a pot over a bed of bay leaves, garlic, celery, parsley, carrots and onions. Sprinkle with salt and fill the pot with water to cover the chicken. Sprinkle in a few peppercorns. Bring the water to a boil, then reduce to a simmer and cook 45 minutes, turning occasionally. Turn off the heat and cool the chicken in the broth. Separate the meat from the bones and skin. Reserve the meat and discard the bones and skin. Strain the stock.
CHICKEN AND WHITE BEAN SOUP WITH GREENS
Simple and satisfying. The key to a filling dinner is the right combination of protein, fats, and fiber-rich carbs. Though this dish only contains 200 calories, the 20 grams of lean protein and 5 grams of fiber will surely satisfy.
Provided by ElizabethKnicely
Categories Clear Soup
Time 25m
Yield 6 1 1/3 cup servings, 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in a stockpot or Dutch oven over medium heat. Add leeks and garlic; cook stirring occasionally, 3-4 minutes or until tender but not browned. Add carrots, and cook, stirring for 1 minute. Add broth, chicken, and rosemary; bring to a boil. Reduce heat, and simmer 5 minutes, skimming occasionally.
- Add beans and kale, and simmer for about 5 minutes more. Add spinach, and cook 2-3 minutes more or until tender. Seasone with salt and pepper.
- Remove rosemary sprig and garlic clove. Ladle soup into 6 warm bowls; sprinkle each with 1/2 teaspoon parsley.
Nutrition Facts : Calories 119.1, Fat 3, SaturatedFat 0.5, Sodium 383, Carbohydrate 18.3, Fiber 5.8, Sugar 2.9, Protein 5.6
GRANDPA'S GARDEN CHICKEN SOUP
Grandpa sends me veggies from his huge garden every year and I use 'em for this soup, which has been called 'the best soup I've ever eaten' by friends. It's pretty unstructured and can change to meet your personal tastes. It's basically a chicken veggie soup; it's the FRESH veggies that make it the best. I just throw stuff in until it looks and tastes the way I want it to. It's also GREAT if you're sick; I swear it'll cure what ails ya! YUM! The longer you SLOWLY cook the soup, the more flavorful it becomes. I often eat a bowl while it's simmering 'cause I can't wait.
Provided by SRF0079
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 2h
Yield 12
Number Of Ingredients 17
Steps:
- Put chicken pieces in a large stockpot; pour enough water over chicken to cover completely. Add onion, celery, bouillon cubes, basil, parsley, garlic, salt, and pepper to the pot; bring to a simmer over medium-high heat. Cook at a simmer until the chicken is cooked through and tender, about 1 hour.
- Remove and discard celery chunks. Remove chicken to a cutting board to cool; cut as much meat as possible from the bones and chop roughly. Return chicken to stock.
- Stir potatoes, kohlrabi, carrots, and turnip into the soup; cook until the vegetables are tender, about 20 minutes. Add cabbage, corn, green beans, and tomato; cook until the green beans are tender, 7 to 10 minutes more.
Nutrition Facts : Calories 209.3 calories, Carbohydrate 15.5 g, Cholesterol 49.9 mg, Fat 8.5 g, Fiber 3.3 g, Protein 18.6 g, SaturatedFat 2.3 g, Sodium 376.2 mg, Sugar 4.6 g
Tips:
- For a more flavorful soup, use a combination of chicken broth and water.
- Add a bay leaf and some thyme sprigs to the soup for extra flavor.
- If you don't have any cooked chicken, you can use rotisserie chicken instead.
- To make the soup more hearty, add some rice or pasta.
- Serve the soup with a side of crusty bread or cornbread.
Conclusion:
Chicken, beans, and greens soup is a delicious and healthy way to use up leftover chicken. It's also a great way to get your daily dose of vegetables. This soup is easy to make and can be tailored to your own taste preferences. So next time you have some leftover chicken, be sure to give this soup a try.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love