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Chicken and White Bean Soup


Calories: 335
Fat: 10 g
Protein: 26 g
Carb: 36 g
Fiber: 6 g

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  • 2 smoked bacon slices, chopped
  • 12 oz skinless, boneless chicken thighs, trimmed and cut into 2 inch pieces
  • 1/2 cup chopped onion
  • 1 garlic clove, minced
  • 1 cup chopped plum tomato
  • 2 Tbsp chopped fresh basil
  • 1/4 tsp ground black pepper
  • 2 cups water
  • 2 cups fat free lower sodium chicken broth
  • 2/3 cup uncooked orzo (rice shaped pasta)
  • 1 15 oz can organic white beans, rinsed and drained
  • 2 Tbsp chopped fresh parsley
  • 1 Tbsp white wine vinegar
  • 1/4 tsp salt


Servings 4


Step 1

1. Cook bacon in a large saucepan over medium heat 7 mins or until crisp. Remove bacon from pan, reserving drippings in pan; set bacon aside.
2. Add chicken to drippings in pan; saute 6 mins. Remove chicken from pan. Add onion and garlic to pan; cook 4 mins or until tender. Add tomato, basil, and pepper; cook for 1 min, stirring constantly. Return bacon and chicken to pan. Stir in 2 cups water and broth, scraping pan to loosen browned bits. Bring to a boil. Add orzo, and cook for 9 mins. Add beans; cook 2 mins or until heated. Remove from heat; stir in parsley, vinegar and salt.

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