Italian Chicken Soup (With Kidney Beans)

Total Time
2hrs 15mins
Prep 15 mins
Cook 2 hrs

Great way to warm up the tummy on a cold winter's night. Do not let the long list of ingredients scare you off - this is simple and so good. From Taste of Home, submitted by John Croce (Massachusetts). Serve with crusty Italian bread. My kids love this too.

Ingredients Nutrition


  1. In a 5 quart Dutch oven, combine the first eight ingredients and bring to a boil.
  2. Reduce heat and simmer 1 1/2 hours.
  3. Remove chicken to a platter to cool and strain the broth, discarding the vegetables and bay leaves.
  4. Remove skin and bones from chicken and discard, cutting chicken into bite-size pieces - set aside.
  5. Return broth to Dutch oven and add tomatoes, onions, parsley, ketchup, salt, rosemary, basil, garlic and pepper and bring to a boil.
  6. Reduce heat and simmer 45 minutes, then add beans, cheese and chicken and allow to heat through.
Most Helpful

This is another soup recipe that will be seeing repeats at our house! This one made for family time in the kitchen chopping and dicing, resulting in a great supper soup. Made as posted excepting I added more chopped carrots and celery to the soup pot. Used white kidney beans which looked great with the diced tomatoes. The ingredients and seasonings made for a great tasting soup. Served with freshly baked bread this made for an awesome evening meal. Made for My-3-Chefs.

Gerry November 26, 2009

This recipe deserves another review! I will give it four stars, because though I feel like it would be very good as written, I did make some alterations based on what I had on hand. I kept to the basics of the recipe, but I did double the garlic, and chose to leave out the ketchup and green onions. I also used one quart jar of home canned red kidney beans, and felt like that was plenty. I served it with homemade spelt rolls, yum! It was a very filling and satisfying soup, perfect for a chilly autumn day. Thanks for posting!

Nevdiliel November 22, 2012