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Creamy Tuscan White Bean Chicken Soup Slow Cooker Recipe Easy and Best

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A velvety slow-cooker soup featuring shredded chicken, pureed white beans for creaminess, kale, and sun-dried tomatoes, perfect for cozy dinners.

Ingredients

Scale
  • 1 pound (450g) boneless, skinless chicken breasts
  • 2 cans (15 oz / 425g each) white beans (Cannellini or Great Northern), rinsed and drained
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 4 cups (120g) chopped kale, stems removed
  • 1/3 cup (50g) sun-dried tomatoes, chopped
  • 4 cups (32 fl oz / 950ml) low sodium chicken broth
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon Italian seasoning (oregano, basil, thyme blend)
  • Salt and pepper to taste
  • 1/2 cup (4 fl oz / 120ml) heavy cream or half-and-half (optional)
  • 1/4 cup (25g) grated Parmesan cheese, plus extra for garnish

Instructions

  1. Dice one medium onion and mince 3 garlic cloves. Chop about 4 cups of kale, removing tough stems. Drain and rinse two cans of white beans; set one can aside to puree later.
  2. Optional: In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and cook until translucent, about 4-5 minutes. Stir in the garlic and cook another minute until fragrant.
  3. Add the sautéed onion and garlic (or raw if skipping step 2), chopped kale, sun-dried tomatoes, rinsed white beans, Italian seasoning, salt, pepper, and chicken broth into the slow cooker. Stir to combine.
  4. Place 1 pound (450g) of boneless, skinless chicken breasts gently on top. Cover and cook on low for 6-8 hours or high for 3-4 hours until chicken is cooked through and tender.
  5. Remove the chicken breasts and set aside on a cutting board. Use an immersion blender to puree about half of the soup to create a creamy texture. If using a regular blender, puree half the soup in batches and return to the slow cooker.
  6. Using two forks, shred the chicken breasts finely. Return the chicken to the slow cooker and stir well to combine.
  7. Stir in 1/2 cup (120ml) heavy cream or half-and-half and 1/4 cup (25g) grated Parmesan cheese. Adjust salt and pepper to taste. Let it cook for an additional 15 minutes on low to heat through.
  8. Ladle into bowls and garnish with extra Parmesan or fresh herbs if desired.

Notes

Puree only half the beans to achieve a creamy texture without losing the bean bite. Sautéing onion and garlic before adding to the slow cooker boosts flavor but can be skipped for convenience. Add kale near the end of cooking or just before serving to keep it vibrant and slightly crisp. If soup is too thick after pureeing, add broth or water to adjust consistency. For dairy-free, substitute cream with coconut milk and omit Parmesan or use plant-based cheese. Chicken thighs can be used instead of breasts for juicier meat. Can be made in an Instant Pot using sauté and pressure cook functions.

Nutrition

Keywords: slow cooker soup, creamy chicken soup, Tuscan soup, white bean soup, healthy chicken soup, kale soup, easy slow cooker recipe

Find it online: https://leilameals.com/creamy-tuscan-white-bean-chicken-soup-slow-cooker-recipe-easy-and-best/