Chicken, Tomato and White Bean Soup - this hearty flavoursome soup is a complete meal in a bowl that the whole family will love.
I had a couple of chicken thighs that needed to be used up and I really fancied some soup and usually when I fancy something different I always take inspiration from what other ingredients I have in my pantry or fridge.
So looking for what would pair well with some chicken in a soup, I grabbed a can of cannellini beans and with that a can of diced (chopped) tomatoes, so all that was left was the seasoning and anything else I could find that I wanted to add in.
The result being a delicious Hearty bowl or soup with tender pieces of chicken thighs with the flavours of Italian seasonings and tomatoes with white beans for some added extra fibre and protein - yum!!
Calories in Chicken, Tomato and White Bean Soup
This recipe serves 4 and is 255 calories per serving.
If you're looking for more recipes by calories, you'll find plenty of options grouped by calorie range here: Slimming Eats Low Calorie Recipes
If you're following a calorie-controlled diet or a healthy eating plan, it's important to calculate your daily calorie needs using a reliable calorie calculator. The calorie counts provided are estimates and can vary depending on the exact ingredients and portion sizes you use. Using your own calculations helps ensure you're meeting your individual needs. A calorie calculator can help you make informed choices and stay on track with your goals.
See the recipe card for full nutritional estimation.
Ingredients Notes
To make this recipe you will need the following ingredients:
- Boneless Skinless Chicken thighs: Chicken thighs stay tender and juicy in soups and add lots of flavour. Trim of visible fat Slice into small strips so they cook quickly and evenly.
- Onion: Adds a savoury flavour base and sweetness as it softens during cooking.
- Red pepper: Adds colour, sweetness, and extra texture to the soup.
- Celery: Adds freshness and savoury depth that works perfectly in hearty soups.
- Diced tomatoes: Create a rich tomato base and add plenty of flavour to the broth.
- Cannellini beans: Cannellini beans add creaminess, fibre, and protein while making the soup more filling.
- Chicken stock: Forms the base of the soup and brings all the flavours together. I like using chicken Better Than Bouillon stock paste. It adds savoury depth and keeps the sauce rich and full of flavour as the pasta cooks. Be sure to use the right ratio of stock cubes or paste to water for a balanced, tasty broth. Too little and it'll taste flat; too much and it can become overly salty.
- Tomato paste: Adds richness and deepens the tomato flavour.
- Seasonings: The fennel seeds, Italian herbs, paprika, garlic, salt, and black pepper all help create a warm comforting flavour with a slight Italian-style twist.
- Olive oil: Used to soften the vegetables and add a little richness to the soup.
- Fresh parsley :Adds freshness and colour when stirred through or sprinkled over before serving.
Once you've gathered all the ingredients and prepared them accordingly, you're all set to create this easy and delightful recipe.
See the recipe card for specific quantities and instructions.
Variations and Substitutes
There are plenty of easy ways to adapt this chicken white bean soup depending on what you have on hand.
- Chicken thighs can be swapped for chicken breast, turkey, sausage, or leftover shredded chicken.
- Cannellini beans can be replaced with butter beans, great northern beans, chickpeas, kidney beans, or lentils.
- Add extra vegetables like carrots, courgette, spinach, kale, green beans, or sweet potato.
- Red pepper can be swapped for yellow or orange peppers for a slightly sweeter flavour.
- Use vegetable stock instead of chicken stock to keep the soup lighter or vegetarian if replacing the chicken too.
- Add chilli flakes or cayenne pepper if you prefer a little heat.
- Fresh herbs like basil, thyme, rosemary, or oregano work really well in place of parsley.
- Stir through a little parmesan for extra richness and flavour.
- Make it creamy by stirring in some light cream cheese, single cream (or half and half) or coconut milk for a dairy free alternative.
- Add cooked pasta, rice, or pearl barley to make the soup even heartier.
- Smoked paprika can be used instead of regular paprika for a deeper smoky flavour.
Side Suggestions
This chicken white bean soup pairs perfectly with some warm crusty bread for dipping into the rich tomato broth.
You could also serve it with a toasted sandwich, grilled cheese, or a simple mixed salad for a lighter option. A little grated parmesan over the top works really well too.
Storing, Freezing and Reheating
Storing
Allow the soup to cool completely before storing in an airtight container in the fridge for up to 3 days. The flavours become even better as it sits.
Freezing
This soup freezes really well. Allow it to cool completely before transferring to freezer-safe containers and freeze for up to 3 months. Defrost overnight in the fridge before reheating.
Reheating
Reheat on the stovetop over a medium heat or in the microwave until piping hot throughout. Add a splash of stock or water if the soup has thickened too much while stored.
More Soup Recipes
Love soup and wonder what other recipes you can make? Check out some of these:
- Butternut Squash Soup with Garlic Herb Croutons
- Coconut Chicken Rice Soup
- Creamy Vegetable Soup
- Split Pea and Bacon Soup
- Easy Roasted Vegetable Soup
- Carrot and Butter Bean Soup
- Sweet Corn and Leek Soup
or head on over to my Full Recipe Index with over 900 delicious Slimming Eats and Weight Watchers friendly recipes all fully searchable by meal type, ingredients, value and smart points etc
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Recipe Card
Chicken, Tomato and White Bean Soup (Stove Top and Instant Pot)
Chicken, Tomato and White Bean Soup - this hearty flavoursome soup is a complete meal in a bowl that the whole family will love.
Ingredients
- 250g of raw boneless skinless chicken thighs, sliced into small strips (trimmed of visible fat)
- 1 onion, diced
- 1 red pepper, diced
- 2 stalks celery, sliced
- 400g can of diced (chopped) tomatoes
- 439g of cannellini beans, drained
- 3 cups of chicken stock
- 2 tablespoons of tomato paste
- ½ teaspoon fennel seeds, crushed
- 1 tablespoon of Italian mixed herbs (dried)
- ½ tablespoon paprika (not smoked)
- 2 cloves of garlic, minced
- 1 tablespoon of olive oil
- salt and black pepper to taste
- fresh parsley, chopped
Instructions
Stove Top
- Add the olive to a deep pot over a medium high heat, add the chicken thighs and a pinch of salt and black pepper and frying until lightly golden. Remove and set aside.
- Add the onion, celery and red pepper and fry until softened.
- Add in the garlic and fry for a further 30 secs, add a little bit of the stock if needed to prevent any sticking.
- Return the chicken to the pot and add the crushed fennel seeds, mixed herbs and paprika and tomato paste. Stir to coat.
- Pour in the chopped tomatoes, beans and stock, bring to a boil, reduce heat, cover and simmer for 25-30 minutes.
- Taste and season as needed with salt and black pepper.
- Stir through a couple of tablespoons of chopped fresh parsley and enjoy!!
Instant Pot/Pressure Cooker
- Set Instant Pot to saute mode. Once it displays hot, add in the olive oil and then add the chicken thighs with a pinch of salt and black pepper and fry until lightly golden, then remove and set aside.
- Add the onion, celery and red pepper and fry until softened.
- Add in the garlic and fry for a further 30 secs, add a little bit of the stock if needed to prevent any sticking.
- Return the chicken to the pot and add the crushed fennel seeds, mixed herbs and paprika. Stir to coat.
- Pour in the chopped tomatoes, beans and stock. Spoon the tomato paste on top (do not stir into the soup otherwise your Instant Pot may display the burn notice).
- Add lid, close valve (if not self sealing). Set to cook for 3 mins high pressure. Once it has finished cooking, let pressure release naturally for 5 minutes and then release any remaining pressuring by opening the valve.
- Remove lid, stir and then taste and season as needed with salt and black pepper.
- Stir through a couple of tablespoons of fresh parsley and enjoy!!
Notes
Please see below for full nutritional info and additional details about recipe:
- Calories - scroll down to nutritional info box
- WW Points and other Slimming or Weight Loss programs - due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
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Nutrition Information
Serving Size
1 SERVINGAmount Per Serving Calories 255Total Fat 7gSaturated Fat 0.5gCholesterol 53mgSodium 609mgCarbohydrates 28.7gFiber 7.3gSugar 5.9gProtein 21g
Claire says
This is just devine, made it today with some leftover turkey from Christmas and some butter beans that were hanging out at the back of the cupboard. Thank you
Angela Parkhouse says
Made this for supper today, really delicious, thank you for your recipes.
Emma says
Made this today. Gorgeous. But confused....is it the olive oil which gives the syn value? I can’t see anything else but if it is then why 1.5? Surely it dissipates over the whole soup?
Siobhan (Slimming Eats) says
yes the olive oil is what gives the syn value, 1 tablespoon of olive oil is 6 syns, so you divide by 4 for the servings which makes it 1.5 syns per serving 🙂
Emma says
Thank you. I had forgotten how high the syn value of olive oil is!