16 Bean Soup With Chicken Recipe

16 Bean Soup with Chicken is a heartwarming, nourishing dish that combines a rich variety of beans, tender chicken, and an assortment of spices into a soul-satisfying bowl of goodness. This recipe is perfect for those who want something comforting yet healthy, bursting with flavor and packed with nutrients. The soup has a perfect balance of textures: the beans create a creamy base, the chicken adds lean protein, and the vegetables and herbs infuse every spoonful with rich flavors.

Whether you’re looking for a cozy meal to curl up with on a cold day or preparing something hearty to feed a crowd, this recipe is an easy go-to. What makes this 16 Bean Soup even more interesting is the way each type of bean contributes its own personality to the dish. The variety not only brings a nutritional punch but also makes every bite a little bit different!

Now, let’s dive deep into the ingredients, preparation steps, and some helpful expert tips to make sure your 16 Bean Soup with Chicken turns out perfectly every time.

16 Bean Soup With Chicken Recipe

This recipe calls for an assortment of 16 different types of beans, which may sound complicated but adds incredible depth to the flavor and texture. Here’s everything you’ll need to make this hearty, comforting dish:

Ingredients Needed

• 16 Bean Mix: A blend of beans (such as navy beans, kidney beans, black beans, pinto beans, lima beans, garbanzo beans, etc.)
• Chicken (boneless, skinless thighs or breasts): Chicken thighs give a richer flavor, but chicken breasts work too if you prefer leaner meat.
• Carrots (2 large): Adds sweetness and texture.
• Celery (2 stalks): Provides a crisp and refreshing contrast to the rich beans and meat.
• Yellow Onion (1 large): For a flavor base that adds depth and sweetness.
• Garlic (4 cloves, minced): Brings a wonderful aromatic quality to the soup.
• Bay Leaves (2): Adds a subtle earthy flavor that enhances the overall richness.
• Chicken Broth (6 cups): Acts as the soup’s flavorful base.
• Olive Oil (2 tbsp): Used for sautéing the vegetables and chicken.
• Tomatoes (1 can, diced): Adds acidity and sweetness to balance the richness of the beans and chicken.
• Ground Black Pepper (1 tsp): For a touch of mild heat.
• Salt (to taste): Enhances all the flavors.
• Thyme (1 tsp): Fresh or dried thyme adds an herbal, slightly lemony taste.
• Parsley (optional, for garnish): Fresh parsley will add a vibrant finish to the dish.

Cooking Instructions

1. Prep the Beans: If you’re using dry beans, rinse and soak them overnight (or for at least 6 hours). If using canned beans, just rinse and drain them to remove excess sodium.
2. Sauté Vegetables: In a large soup pot or Dutch oven, heat olive oil over medium heat. Add the onions, carrots, and celery, and sauté until they soften and start to caramelize (about 7-8 minutes).
3. Add Garlic: Stir in the minced garlic and cook for 1 minute, just until fragrant. Garlic burns quickly, so don’t let it go too long!
4. Cook the Chicken: Push the vegetables to the side and add the chicken to the pot. Season with salt, pepper, and thyme. Cook the chicken until browned on all sides (about 5 minutes). It doesn’t need to be fully cooked at this stage since it’ll finish cooking in the soup.
5. Add the Beans: Add your soaked or canned beans into the pot, along with the chicken broth, bay leaves, and tomatoes. Bring everything to a boil.
6. Simmer: Once boiling, reduce the heat and let the soup simmer, uncovered, for about 1 to 1.5 hours, or until the beans are tender and the chicken is cooked through. Stir occasionally to prevent anything from sticking to the bottom.
7. Shred the Chicken: Once the chicken is fully cooked, remove it from the pot, shred it with two forks, and return it to the soup. Discard the bay leaves.
8. Taste and Adjust: Taste your soup and adjust the seasoning with additional salt, pepper, or herbs as needed.
9. Serve: Ladle the soup into bowls, garnish with fresh parsley, and serve with a side of crusty bread for dipping!

Ingredient Insights

• 16 Bean Mix: The beauty of using a 16-bean mix is the unique textures and flavors each variety brings. Beans like kidney beans, chickpeas, and black beans hold their shape well and offer a mild, nutty flavor, while others like lentils or split peas break down and give the soup a creamy texture. This variety makes the soup much more complex than if you used just one type of bean.
• Chicken: Chicken thighs add a depth of flavor and a slightly higher fat content compared to breasts, making the soup richer. However, chicken breasts work just as well for a leaner option. Cooking the chicken with the beans lets it absorb all the aromatic flavors of the soup.
• Broth vs. Water: Chicken broth adds a more savory base to the soup, while water alone might result in a flatter taste. The broth, combined with the richness of the beans, makes a flavorful, hearty soup without needing added cream or butter.

Expert Tips

• Soaking Beans: If you’re using dry beans, soaking them is crucial. It not only reduces the cooking time but also ensures the beans cook evenly. A quick soak method is to bring the beans to a boil for 2 minutes, then let them sit, covered, for an hour before draining and adding to your soup.
• Don’t Skip the Searing: Searing the chicken before adding it to the soup helps lock in flavor. It also gives you that beautiful golden-brown color on the chicken that adds a lot of depth to the broth.
• Slow Cooker Option: If you want to make this soup with minimal effort, use a slow cooker. Add all the ingredients (except the chicken) to the crockpot, cook on low for 7-8 hours, then shred the chicken and add it back to the pot. This method allows the flavors to meld even more.
• Watch Your Salt: Since the beans absorb the broth, it’s easy to end up with a salty soup if you overdo it. Always taste the soup before adding more salt and adjust as necessary.
• Make it a Meal: Serve the soup with crusty bread, a green salad, or some roasted vegetables. You’ll have a complete, well-balanced meal with minimal effort!

Recipe Variations

• Vegetarian Version: Skip the chicken and use vegetable broth instead of chicken broth. You can add in extra vegetables like zucchini, spinach, or sweet potatoes for added nutrition.
• Spicy Kick: Add some diced jalapeños, red pepper flakes, or even a dash of hot sauce to the soup to turn up the heat.
• Smoked Meat: For a smoky flavor, you can add smoked sausage, ham hocks, or even bacon to the soup. This will give a slightly different flavor profile but still work well with the beans and vegetables.
• Beans on the Side: Instead of using a full 16-bean mix, try experimenting with different combinations of beans. For instance, use black beans, pinto beans, and kidney beans, or go with a more limited mix of your favorites.

Final Words

Making a pot of 16 Bean Soup with Chicken is like creating a bowl of comfort and nourishment that has everything you need: protein, fiber, vitamins, and complex flavors. The beauty of this recipe is in its simplicity and versatility-it’s a great foundation for a variety of dietary preferences and can be customized in many ways. Whether you prefer a smoky, spicy, or veggie-heavy version, this soup will always be a satisfying choice.