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Marry Me Chicken 15 Bean Soup
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Marry Me Chicken 15 Bean Soup

Marry Me Chicken 15 Bean Soup is creamy and rich with chicken, sun-dried tomatoes, Parmesan and basil in a hearty pot of Hurst's 15 Bean Soup.
Prep Time 25 minutes
Cook Time 2 hours 25 minutes
Total Time 2 hours 50 minutes
Servings 10
Author Crissy Page

Ingredients

  • 1 package Hurst’s HamBeens 15 Bean Soup plus included seasoning packet
  • 1½ pounds chicken breast about two large breasts, pounded thin
  • 2 tablespoons olive oil for searing
  • 1 medium onion chopped
  • 4 garlic cloves minced
  • 1 can tomato paste 6 ounces
  • ½ cup sun-dried tomatoes chopped
  • 4 cups chicken broth low sodium
  • 4 cups water
  • 1 teaspoon Italian seasoning
  • 1 teaspoon dried thyme
  • ½ teaspoon red pepper flakes
  • 1 teaspoon sugar
  • 1 can diced tomatoes 14.5 ounces
  • 1 cup heavy cream
  • ½ cup grated Parmesan cheese plus extra for serving, optional
  • 1 cup fresh basil roughly chopped (plus extra for garnish, optional)

Chicken Seasoning

  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon salt
  • ⅛ teaspoon black pepper

Instructions

  • Rinse the beans and soak overnight in plenty of water. Drain and rinse before using.
  • Season the chicken breasts on both sides with the chicken seasoning: paprika, garlic powder, onion powder, salt, and black pepper.
  • Heat the olive oil in a large soup pot or Dutch oven over medium heat. Sear the chicken on both sides until golden and chicken is fully cooked through, about 5-7 minutes per side. The chicken is safe to eat when it reaches an internal temperature of 165°F. You may need to work in batches so the pot isn’t overcrowded. Remove the chicken and set aside to rest under a piece of foil.
  • In the same pot, add onion and cook until softened, about 3 minutes. Stir in the garlic, sundried tomatoes, and tomato paste, cooking for 1–2 minutes until fragrant and slightly darkened.
  • Add the soaked beans, chicken broth, water, Italian seasoning, thyme, red pepper flakes, sugar, and the entire Hurst’s seasoning packet. Stir well to combine.
  • Bring the soup to a boil, then reduce heat and simmer, covered, for 1 hour 30 minutes, stirring occasionally.
  • Cut the seared chicken into bite-size pieces and stir it into the soup along with the diced tomatoes, sun-dried tomatoes, cream, Parmesan cheese, and fresh basil. Continue simmering for 30 minutes, uncovered, until the beans are tender and the flavors meld.
  • Taste and adjust with additional salt and black pepper if needed.
  • Garnish each bowl with extra basil and Parmesan, if desired, and serve warm.

Notes

If you forget to soak the beans overnight, use the quick-soak method: place beans in a large pot, cover with water, and bring to a boil for 5 minutes. Remove from heat, cover, and let soak for 1 hour. Drain, rinse, and proceed with the recipe.

Nutrition

Serving: 1 | Calories: 386kcal | Carbohydrates: 34g | Protein: 29g | Fat: 16g | Saturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 75mg | Sodium: 534mg | Fiber: 8g | Sugar: 9g