Crock Pot Tuscan Chicken Bean Soup

Crock Pot Tuscan Chicken Bean Soup is a delightful addition to your cool weather crock pot soup recipes to do list.

When the cold weather has arrived I love to smell the savory aroma of a delicious and hearty crock pot soup recipe simmering on my kitchen counter. 

Crock Pot Soup recipes

Cooking soup in the crock pot is the easiest way to make a homemade soup recipe.

Just put the ingredients in the crock pot and a few hours later you have a delicious meal ready to warm you up on a cold evening.

This Crock Pot Tuscan Chicken Bean Soup has all the wonderful flavors you would expect to find in a hearty Tuscan style soup recipe.

Big chunks of white meat chicken, two types of beans, diced tomatoes, fresh kale, and seasonings that pack this crock pot soup recipe with the flavors of Tuscany.

Start it in the morning and you can be enjoying a hot bowl of Tuscan style soup for lunch.

Top it off with some freshly grated parmesan cheese and serve it with a loaf of No-Knead Five Minute Artisan Bread and you have a hearty and delicious soup fit for a king

Helpful Tips to make  Crock Pot Tuscan Chicken Bean Soup

• I used boneless skinless chicken breast but you could also use skinless boneless chicken thighs to make this recipe.
• If you can't find the Swanson's Tuscan Chicken broth you could use plain chicken broth or even vegetable broth.
• I love using fresh Oregano when I make my crock pot soup recipes. If you have it use it instead of the dried Oregano. 
• Can use any combination of white beans you may have on hand.

How to make Crock Pot Tuscan Chicken Bean Soup

Ingredients

• 2 boneless, skinless chicken breast halves
• 32 oz carton Tuscan Chicken Broth or your favorite chicken broth.
• ¼ cup diced onion
• 2 garlic cloves, minced
• 1 teaspoon dry oregano
• ½ teaspoon black pepper
• ½ teaspoon salt
• 15.5 oz can cannellini beans, drained and rinsed
• 15 oz can garbanzo beans, drained and rinsed
• 14.4 oz can diced tomatoes
• 1 cup fresh kale leaves, thick stem removed and thinly sliced
• ¼ cup fresh grated Parmesan cheese, plus more for garnish

Directions

1. Place the boneless chicken, the broth, the diced onion, the minced garlic, the dried or fresh oregano, the ground pepper, and salt, into a 4 or 6-quart crock pot. 
2. Cook for 1-2 hours or until the chicken is cooked through.
3. Remove chicken from crock pot and place in a bowl. Using two forks break the cooked chicken meat into bite-size pieces.
4. Return the chicken pieces to the crock pot and add the two cans of drained and rinsed beans, the can of diced tomatoes, the fresh kale leaves and ¼ cup of freshly grated Parmesan cheese.
5. Cook the soup for an hour on high or until ingredients are piping hot.
6. Top each serving of soup with grated Parmesan cheese over the top.
7. Serve with No Knead Five Minute Artisan Bread or Homemade Italian Bread.

Print the Crock Pot Tuscan Chicken Bean Soup recipe below

Crock Pot Tuscan Chicken Bean Soup

Arlene Mobley - Flour On My Face

Crock Pot Tuscan Chicken Bean Soup recipe is a hearty and filling soup recipe filling your bowl full of the flavors of white meat chicken, beans, tomatoes and herbs, and spices.

5 from 3 votes

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Cook ModePrevent your screen from going dark

Prep Time 15 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 15 minutes mins

Course Soup

Cuisine Italian

Servings 6 servings

Calories 258 kcal

Ingredients  

1x2x3x

• ▢ 2 large boneless skinless chicken breast halves
• ▢ 32 oz Tuscan Chicken Broth or your favorite chicken broth
• ▢ ¼ cup diced onion
• ▢ 2 cloves garlic (minced)
• ▢ 1 teaspoon dry oregano
• ▢ ½ teaspoon black pepper
• ▢ ½ teaspoon salt
• ▢ 15.5 oz cannellini beans (drained and rinsed)
• ▢ 15 oz garbanzo beans (drained and rinsed)
• ▢ 14.4 oz diced tomatoes
• ▢ 1 cup fresh kale leaves (thick stem removed and thinly sliced)
• ▢ ¼ cup fresh grated Parmesan cheese (plus more for garnish)

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Instructions 

• Place the boneless chicken, the broth, the diced onion, the minced garlic, the dried or fresh oregano, the ground pepper, and salt, into a 4 or 6-quart crock pot.
• Cook for 1-2 hours or until the chicken is cooked through.
• Remove chicken from crock pot and place in a bowl. Using two forks break the cooked chicken meat into bite-size pieces.
• Return the chicken pieces to the crock pot and add the two cans of drained and rinsed beans, the can of diced tomatoes, the fresh kale leaves and ¼ cup of freshly grated Parmesan cheese.
• Cook the soup for an hour on high or until ingredients are piping hot.
• Top each serving of soup with grated Parmesan cheese over the top.

Recipe Expert Tips

• I used boneless skinless chicken breast but you could also use skinless boneless chicken thighs to make this recipe.
• If you can't find the Swanson's Tuscan Chicken broth you could use plain chicken broth or even vegetable broth.
• I love using fresh Oregano when I make my crock pot soup recipes. If you have it use it instead of the dried Oregano. 
• Can use any combination of white beans you may have on hand.

Nutrition

Serving: 1ServingCalories: 258kcalCarbohydrates: 36gProtein: 22gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 27mgSodium: 1032mgPotassium: 673mgFiber: 10gSugar: 5gVitamin A: 1268IUVitamin C: 32mgCalcium: 186mgIron: 5mg

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Love Crock Pot Soup Recipes? Check out my Crock Pot Soup recipes page for all my crock pot soup recipes.