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Chicken Bean Soup Recipe
Chicken Bean Soup Recipe photo by Taste of Home

Chicken Bean Soup Recipe

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"This easy soup is tasty and nutritious, too," notes Phyllis Shaughnessy of Livonia, New York. "I like to top individual bowls with a few sprigs of fresh parsley. Home-baked rolls- I use frozen bread dough- are an added treat."
TOTAL TIME: Prep: 10 min. Cook: 4 hours
MAKES:12 servings
TOTAL TIME: Prep: 10 min. Cook: 4 hours
MAKES: 12 servings


  • 1 pound boneless skinless chicken breasts, cubed
  • 2 cans (14-1/2 ounces each) chicken broth
  • 2 cans (14-1/2 ounces each) Italian diced tomatoes, undrained
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15-1/4 ounces) whole kernel corn, drained or 1-1/2 cups frozen corn
  • 1 can (15 ounces) lima beans, rinsed and drained, or 1-1/2 cups frozen lima beans
  • 1 cup frozen peas and pearl onions
  • 1 tablespoon snipped fresh dill or 1 teaspoon dill weed
  • 1/2 teaspoon ground ginger, optional

Nutritional Facts

1 cup equals 159 calories, 1 g fat (trace saturated fat), 22 mg cholesterol, 624 mg sodium, 22 g carbohydrate, 5 g fiber, 13 g protein. Diabetic Exchanges: 1 starch, 1 lean meat 1 vegetable


  1. In a 5-qt. slow cooker, combine all ingredients. Cover and cook on low for 4-5 hours or until chicken is no longer pink. Yield: 12 servings (3 quarts).
Originally published as Chicken Bean Soup in Quick Cooking March/April 2004, p52

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Reviewed Nov. 16, 2010

"I did cut out the lima beans and I also added garlic salt and this recipe was very good. I did not cube the chicken but instead shredded if after it had finished cooking. It was very quick and easy to make. My family kept going back for more."

Reviewed Jan. 6, 2010

"Not much flavor and appearance is not appetizing."

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