Slow Cooker Chicken & Bean Soup

This crockpot chicken soup recipe combines chicken, spinach, and white beans to create a comforting, flavorful meal

Course Main Course

Cuisine American

Prep Time 5

Cook Time 4

Total Time 4 5

Servings

Calories 313kcal

Author Amee

Ingredients

2 tbsp extra virgin olive oil *can swap with butter if preferred
1 onion finely chopped (about 1 cup)
2 large carrots peeled and diced
1 large celery stalk diced
4 cloves garlic chopped
24 oz boneless skinless chicken breasts (fresh, not frozen)
31 oz canned white cannellini beans drained (two 15.5 oz cans)
2 tsp fresh thyme
64 oz chicken stock (two 32 oz cartons) chicken broth works here too, but I prefer the flavor of stock
2 bay leaves
1 tsp seasoned salt (Lawry's or Morton Season-All)
1 tsp freshly cracked pepper
10 oz fresh baby spinach leaves
freshly grated or shaved parmesan cheese, lemon wedges, and freshly chopped parsley for garnishing

Instructions

Step 1: Sauté mirepoix. In a large non-stick skillet, heat olive oil over medium heat until hot but not smoking. Add the onion, carrots, and celery and sauté for 3 minutes, stirring occasionally.
Step 2: Add garlic. Add the garlic and cook, stirring frequently, for about 1 more minute.
Step 3: Slow cook. Spray the inside of your slow cooker with cooking spray. Add the whole chicken breasts, sautéed vegetables and garlic, beans, thyme, broth, bay leaves, seasoning salt, and pepper. *Do not add the spinach here. You'll add it at the end. Stir well and cook on high for 3 hours, or on Low for 5 hours or until 165 degrees F. Add the fresh spinach, stir to combine, and serve when wilted. I let it sit, covered, for about 5 minutes to soften the spinach.
Step 4: Shred chicken and serve. Carefully remove the chicken from the hot soup, let it cool a bit and then shred. Add the chicken back to the pot and give everything a good stir. Remove the bay leaves and serve garnished with fresh Parmesan, lemon wedges, and freshly chopped parsley, if desired. *Season with additional salt and pepper, to taste.

Notes

*For the best flavor, I recommend using chicken stock, not low-sodium chicken broth. Sodium content varies by brand, so you may need to adjust seasonings to your taste preferences.

*The chicken should be a safe 165 degrees F, tender, and easily shred/slice when done.

Nutrition