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Crock Pot Tuscan Chicken SOup recipe via flouronmyface.com

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
Prep Time 15 mins
Cook Time 3 hrs
Total Time 3 hrs 15 mins
Course Soup
Cuisine Italian
Servings 6 servings
Calories 258 kcal

Ingredients  

  • 2 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.

Nutrition

Calories: 258kcal | Carbohydrates: 36g | Protein: 22g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 1032mg | Potassium: 673mg | Fiber: 10g | Sugar: 5g | Vitamin A: 1268IU | Vitamin C: 32mg | Calcium: 186mg | Iron: 5mg
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