Marry Me Chicken 15 Bean Soup
This hearty soup is loaded with flavor and full of protein thanks to the beans and chicken. It's a delicious family dinner idea.
Servings 10
Ingredients
- 1 pkg Hurst’s HamBeens 15 Bean Soup plus included seasoning packet
- 1 ½ lbs chicken breast about two large breasts, pounded thin
- 2 tbsps 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 tsp Italian seasoning
- 1 tsp dried thyme
- ½ tsp red pepper flakes
- 1 tsp sugar
- 1 can diced tomatoes 14.5 oz.
- 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 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/8 tsp 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