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

Directions

  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

5 5

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.

4 5

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!