Slow Cooker Tuscan Chicken And White Bean Soup
All About This Slow Cooker Tuscan Chicken And White Bean Soup
This Slow Cooker Tuscan Chicken And White Bean Soup is hearty, delicious, and easy! If you are looking for an easy weeknight dinner option, this soup is for you. It tastes like you spent all day in the kitchen, yet all you have to do is put everything in your crockpot, turn it on, and dinner practically makes itself!
What You’ll Need
Equipment
- Slow cooker
- Knife
- Cutting board
- Two forks
- Spoon
Ingredients
- Boneless skinless chicken breasts
- Onion
- Carrots
- Celery
- Diced tomatoes
- Cannellini beans
- Kale
- Chicken stock
- Salt
- Pepper
- Garlic
- Dried oregano
- Dried thyme
How To Make This Slow Cooker Tuscan Chicken And White Bean Soup
In your slow cooker, add the chicken, onion, carrots, celery, tomatoes, cannellini beans, kale, chicken stock, salt, pepper, garlic, oregano, and thyme. Cover and cook on low for 8 hours or on high for 4 hours. At that time, remove the chicken from the slow cooker and shred with two forks. Return the chicken to the slow cooker. Stir until combined and serve.
Serving Suggestions
I love to top this soup with some grated parmesan cheese. I also like to serve it with biscuits or crusty bread.
Storing And Freezing Instructions
This soup can be stored in the refrigerator for up to one week. It can also be frozen and reheated. If you want to reheat frozen soup, I would suggest letting it thaw in your refrigerator overnight. Then, heat it up on your stove until it is heated through.
Nutritional Information
This Slow Cooker Tuscan Chicken And White Bean Soup makes eight servings at 1.5 cups each. Each serving comes out to 235 calories, 5 WW Green SmartPoints®, 0 WW Blue SmartPoints®, and 0 WW Purple SmartPoints®.
Go here to calculate your own WW PersonalPoints™ for this recipe.
More Soup Recipes
Are you looking for more soup recipes? Be sure to check out my Lightened Up Clam Chowder, Slow Cooker Mediterranean Chicken Soup, and Slow Cooker Creamy Chicken Enchilada Soup!
If you make this recipe, please let me know! Leave a comment below, or post a picture and tag me on Facebook, Instagram, Pinterest, or Twitter with @cookingwithfudge or #cookingwithfudge.
Slow Cooker Tuscan Chicken And White Bean Soup
Equipment
- Slow cooker
- Knife
- Cutting board
- Two forks
- Spoon
Ingredients
- 2 pounds boneless skinless chicken breasts
- 1 onion diced
- 4 carrots sliced or chopped
- 4 celery stalks sliced
- 1 can (14.5 ounces) diced tomatoes
- 2 cans (15.5 ounces each) cannellini beans drained and rinsed
- 4 cups kale chopped
- 6 cups chicken stock
- 1 teaspoon salt
- 1 teaspoon black pepper
- 4 cloves garlic minced
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
Instructions
- In your slow cooker, add the chicken, onion, carrots, celery, tomatoes, cannellini beans, kale, chicken stock, salt, pepper, garlic, oregano, and thyme.
- Cover and cook on low for 8 hours or on high for 4 hours.
- At that time, remove the chicken from the slow cooker and shred with two forks.
- Return the chicken to the slow cooker.
- Stir until combined and serve.
Notes
Nutrition
Can’t wait to try this!
I hope you enjoy it! 🙂
I made this a couple of days ago and it is so good! I love the vegetables in it. Thank you for another delicious recipe!
I’m so happy to hear it, Mary! Thank you for your kind words!