15 Bean Soup With Chicken Recipe

There’s something incredibly comforting about a hearty, flavorful soup simmering on the stove, especially as the weather starts to cool down. One recipe that seems to perfectly fit this vibe is 15 Bean Soup with Chicken. Not only is it a bowl of warmth, but it’s also packed with protein, fiber, and a delicious combination of beans and chicken that make it the perfect one-pot meal. This soup is great for busy weeknights, meal prep, or when you’re just craving something filling and healthy.

The 15 beans bring an amazing mix of textures and flavors that create a depth of taste, while the chicken adds a tender, savory richness. Plus, with a dash of herbs, spices, and a good broth, this soup becomes an all-around comfort food favorite. Whether you’re making it for a crowd or just for yourself, the beauty of this recipe lies in how easily it can be customized to your tastes.

Ready to dive in? Let’s break down how to make this savory, satisfying dish from start to finish.

15 Bean Soup With Chicken Recipe

If you’re wondering what makes this 15 bean soup different from the others, it’s the addition of chicken! This recipe marries the earthy, hearty texture of beans with the juicy tenderness of chicken. The result is a soup that is as nutritious as it is satisfying. Perfect for any occasion, you can tailor the spices and seasoning to suit your preferences.

Ingredients Needed

• 15 Bean Soup Mix: The star of the show! A variety of beans such as kidney, pinto, navy, and lima beans, this blend adds texture and depth to the soup.
• Chicken: Boneless, skinless chicken breasts or thighs work best. For a more flavorful option, chicken thighs are an excellent choice since they’re more tender and juicy.
• Vegetables: Chopped onion, carrots, celery, and garlic are classic aromatics that lay the foundation of the soup’s flavor.
• Broth: Chicken broth is the ideal base here, but vegetable broth can also be used for a lighter, vegetarian version.
• Seasoning: A combination of bay leaves, thyme, oregano, salt, and pepper is all you need for this soup to shine. For a bit of heat, you can throw in some red pepper flakes.
• Olive Oil: For sautéing your vegetables and creating a flavor base before adding the beans and broth.
• Lemon Juice (optional): A splash of fresh lemon juice at the end brightens up the dish and balances out the richness.

Cooking Instructions

Let’s break down how to bring all these ingredients together into a beautifully complex soup.

1. Prep the Beans: The first step is to soak the 15 beans. Since they come dried, it’s important to rinse them thoroughly and then soak them for at least 6 hours, or overnight. This softens them and ensures even cooking. If you’re in a rush, you can also do a quick soak by boiling them for 2 minutes and letting them sit covered for an hour.
2. Cook the Chicken: In a large pot, heat a tablespoon of olive oil over medium heat. Add your chicken breasts (or thighs), and season with salt and pepper. Cook them for about 5-7 minutes per side until golden brown and cooked through. Remove the chicken and set it aside to cool. Once it’s cool enough to handle, shred it into bite-sized pieces with a fork.
3. Sauté the Vegetables: In the same pot, add another tablespoon of olive oil and sauté your chopped onions, carrots, celery, and garlic for about 5 minutes until they start to soften. This step is key for building a deep flavor base.
4. Add the Beans and Broth: Pour in your soaked 15 bean mix and the chicken broth (around 8 cups), then add your herbs-bay leaves, thyme, and oregano. Stir everything together. Bring the soup to a boil, then reduce the heat to low and cover. Let it simmer for 1.5 to 2 hours, or until the beans are tender.
5. Shred the Chicken: Once the beans are done, add the shredded chicken back into the pot. Stir it in gently, and let it simmer for another 10 minutes to allow the flavors to marry.
6. Final Seasoning and Lemon Juice: Taste the soup and adjust the seasoning as needed-more salt, pepper, or even a dash of hot sauce if you like heat. Add a squeeze of fresh lemon juice to brighten everything up just before serving.

Ingredient Insights

• 15 Bean Mix: The beauty of using a pre-packaged 15-bean mix is the diversity it brings to the table. Different beans offer varying textures and flavors, which add complexity to the soup. Beans like pinto, navy, and kidney beans are starchy and creamy, while lentils and split peas bring a hearty bite. The mix ensures that you get a well-rounded mouthful with every spoonful.
• Chicken: Whether you choose breasts or thighs, the chicken is what takes this soup from a vegetable-based meal to something truly hearty. Chicken breasts are lean, while thighs are juicier and more flavorful, so it comes down to your personal preference. Regardless of the cut, shredding the chicken at the end helps it integrate seamlessly with the beans and broth.
• Broth: Using chicken broth as a base creates a rich, savory foundation that complements both the beans and the chicken. If you’re after a lighter version, you can swap in vegetable broth, which still allows the flavors of the beans and chicken to shine through.

Expert Tips

• Soak the Beans Properly: Soaking beans not only reduces cooking time but also helps with digestion by breaking down some of the complex sugars. Don’t skip this step, or you might end up with undercooked beans!
• Chicken Shredding Tip: Use two forks to shred the chicken when it’s still slightly warm. This method is quick, and you’ll get nice, even pieces of chicken to blend into your soup.
• Balance the Flavor: A little bit of acid at the end of cooking-like a squeeze of lemon-will cut through the richness and elevate the overall flavor. You can also try adding a splash of vinegar for an extra zing.
• Don’t Overcrowd the Pot: If you’re making a large batch, use a pot that’s big enough to comfortably hold all the ingredients and allow for enough liquid. Crowding the pot can result in uneven cooking.

Recipe Variations

The beauty of 15 bean soup with chicken is how adaptable it is. You can tweak the recipe to fit your personal preferences or dietary needs.

• Vegetarian Version: Swap out the chicken for tofu or just load up on extra vegetables for a plant-based version of this soup. Using vegetable broth is key here.
• Spicy Version: For a bit of heat, add a chopped jalapeño or a tablespoon of hot sauce at the beginning of cooking. You can also increase the red pepper flakes to your taste.
• Add Greens: For some extra nutrients, add kale, spinach, or Swiss chard toward the end of cooking. Stir them in and let them wilt into the soup, adding a burst of color and health benefits.
• Slow Cooker or Instant Pot: If you’re looking to make this soup without standing over the stove, you can easily make it in a slow cooker or Instant Pot. For the slow cooker, just combine all the ingredients and cook on low for 6-8 hours. For the Instant Pot, you can sauté the veggies and chicken first, then add the beans, broth, and seasoning, and cook under high pressure for about 30 minutes.

Final Words

15 Bean Soup with Chicken is more than just a meal; it’s an experience-a warming, nourishing experience that will satisfy your hunger and feed your soul. Whether you’re looking for a comforting dinner after a busy day or meal prep for the week ahead, this recipe checks all the boxes. It’s packed with fiber, protein, and flavors that meld together to create a deliciously filling dish.