Creamy Chicken White Bean Soup Recipes

CREAMY ITALIAN WHITE BEAN SOUP

Steps:

• In a large saucepan, heat oil. Cook onion and celery in oil for 5 to 8 minutes, or until tender. Add garlic, and cook for 30 seconds, continually stirring. Stir in beans, chicken broth, pepper, thyme and 2 cups water. Bring to a boil, reduce heat, and then simmer for 15 minutes.
• With slotted spoon, remove 2 cups of the bean and vegetable mixture from soup and set aside.
• In blender at low speed, blend remaining soup in small batches until smooth, (it helps to remove the center piece of the blender lid to allow steam to escape.) Once blended pour soup back into stock pot and stir in reserved beans.
• Bring to a boil, occasionally stirring. Stir in spinach and cook 1 minute or until spinach is wilted. Stir in lemon juice and remove from heat and serve with fresh grated Parmesan cheese on top.

SIMPLE CHICKEN AND WHITE BEAN SOUP

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.

CHICKEN & WHITE BEAN SOUP

Steps:

• Heat oil in a Dutch oven over medium-high heat. Add leeks and cook, stirring often, until soft, about 3 minutes. Stir in sage and continue cooking until aromatic, about 30 seconds. Stir in broth and water, increase heat to high, cover and bring to a boil. Add beans and chicken and cook, uncovered, stirring occasionally, until heated through, about 3 minutes. Serve hot.

5-INGREDIENT CREAMY WHITE BEAN SOUP

Steps:

• Heat a large Dutch oven or pot over medium-high heat. Add the sausage and break it up into small pieces with a wooden spoon, making sure the pieces sit in a single layer (if they don't, remove some and work in batches). Cook, stirring several times, until no longer pink on the outside and golden brown in places, about 10 minutes. Transfer to a plate with a slotted spoon.
• Add the onions to the pot. If there are lots of browned bits on the bottom that look like they might burn, add 2 tablespoons of broth and scrape the bottom with a wooden spoon. Cook the onions, stirring frequently and adding more broth to the bottom of the pot as needed, until completely tender, about 10 minutes. Add the white beans and remaining broth and bring to a boil. Reduce to a simmer and cook over medium heat until the beans split open, about 10 minutes.
• Use an immersion blender to puree the soup in the pot until completely smooth or carefully transfer the hot liquid to a blender to puree. Season the soup with salt. Serve the soup topped with the sausage.

CHICKEN AND KALE SOUP WITH WHITE BEANS

Steps:

• In a large high-sided skillet or Dutch oven, heat the butter and oil over medium heat. Add onion and shallot; cook until translucent, about 8 minutes. Stir in flour, and continue stirring until thoroughly combined, about 1 minute.
• Stir in the chicken stock, and add potatoes, parsnips, turnip, bay leaf, and chicken breast. Cover, and bring to a simmer over medium-high heat. Reduce heat; simmer until chicken is cooked through, about 30 minutes.
• Transfer chicken to a cutting board. Let stand until cool enough to handle. Pull meat from bones, and cut into 1/2-inch pieces. Return chicken meat to skillet, and add kale and oregano. Cook until kale is tender, about 20 minutes.
• Add beans to skillet, and cook 10 minutes. Stir in milk; cook just until heated through, about 5 minutes. Do not let soup boil or milk may curdle. Remove from heat, and discard bay leaf. Serve hot.

WHITE BEAN & CHICKEN ENCHILADA SOUP

Steps:

• In a large stockpot, combine first 8 ingredients. Add 1 chopped jalapeno and ground pepper. Bring to a boil. Reduce heat; simmer, covered, until chicken is no longer pink and soup is heated through, 15-20 minutes., Serve with remaining chopped jalapeno and the green onions. Top with sour cream, cheese and tortilla chips. If desired, add cilantro leaves.

CREAMY WHITE CHILI

Steps:

• Heat olive oil in a large saucepan over medium heat; cook and stir chicken, onion, and garlic into the hot oil until chicken is no longer pink in the center and the juices run clear, 10 to 15 minutes.
• Mix Great Northern beans, chicken broth, green chiles, salt, cumin, oregano, black pepper, and cayenne pepper into chicken mixture; bring to a boil. Reduce heat and simmer until flavors have blended, about 30 minutes.
• Remove chili from heat; stir in sour cream and whipping cream until incorporated.

CREAMY WHITE BEAN SOUP WITH LEEKS

Steps:

• In a blender purée the beans in batches with the tarragon and the broth and strain the purée through a fine sieve into a bowl, pressing hard on the solids. In a large saucepan cook the leek, the garlic, and the red pepper flakes in the oil over moderately low heat, stirring occasionally, until the leek is softened and begins to turn golden. Add the purée, the half-and-half, the lemon juice, and salt to taste and simmer the soup, stirring, for 5 minutes.

CREAMY WHITE BEAN SOUP

Steps:

• Heat olive oil in a 4 quart saucepan on medium high heat.
• Add onion, carrots and garlic and cook, stirring occasionally until they are soft.
• Add beans, water, and seasonings.
• Stir and reduce heat to low and simmer for 30 minutes or until carrots are tender.
• Take half of soup and blend in blender until smooth.
• Return soup to bean mixture in pan and stir.
• Ladle into bowls and drizzle with olive oil before serving.
• Top with freshly grated Parmesan cheese, if desired.
• Note: You can add 2 cups of minced spinach after pureeing soup and cook until done.

CREAMY WHITE BEAN AND GREEN CHILE SOUP

Steps:

• Melt butter in a saucepan over medium-high heat until bubbling and frothy. Whisk in flour until it forms a smooth, golden paste, about 45 seconds. Pour in milk slowly, whisking constantly. Reduce heat to medium-low; cook and stir until thickened, about 5 minutes.
• Stir white beans into the saucepan. Add green chile peppers, onion powder, cumin, cayenne, salt, and pepper. Cook until heated through, about 5 minutes.