Go Back

Slow Cooker White Bean Chicken Soup

This hearty soup simmers all day in a pale ale-infused broth, delivering tender chicken and creamy Great Northern beans with minimal hands-on effort. Just dice your veggies, load the slow cooker, and return to a fragrant, warming meal that tastes even better the next day.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 8 servings
Course: Soup
Cuisine: American
Calories: 415
Ingredients Method Notes

Ingredients
  

  • 16 ounces 454 g dried Great Northern beans, rinsed
  • 6 cups 1.4 L low-sodium chicken broth
  • 12 ounces 355 mL pale ale
  • 4 boneless skinless chicken thighs
  • 2 carrots diced
  • 2 celery stalks diced
  • ½ cup 80 g white onion, diced
  • 2 tablespoons 30 g tomato paste
  • 3 cups 85 g Tuscan kale, sliced into ribbons
  • 1 tablespoon 3 g fresh thyme, chopped
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano

Method
 

  1. Rinse the dried Great Northern beans under cold water.
  2. Dice carrots, celery, and onion into ¼-inch pieces.
  3. Slice Tuscan kale into thin ribbons, removing the tough stems.
  4. Add beans, broth, beer, carrots, celery, onion, chicken, salt, pepper, garlic powder, thyme, and oregano to a slow cooker; stir to combine.
  5. Cover and cook on low for 8 hours until beans are tender and chicken is cooked through.
  6. Remove chicken thighs, shred with two forks, and return the meat to the slow cooker.
  7. Mix tomato paste with 2 tablespoons hot water until smooth; stir into the soup.
  8. Add kale ribbons and cook uncovered on low for 10 more minutes until tender.
  9. Season with additional salt and pepper if needed, then ladle into bowls and serve hot.

Notes

  • Swap pale ale for 12 oz chicken broth if you don't have beer.
  • Use canned beans: drain and rinse 3 cans of Great Northern beans, add in last 30 minutes.
  • Store leftovers in airtight container for 3-4 days in fridge or freeze for up to 3 months.