Slow Cooker Multi-Bean Soup with chicken

Lunch / Dinner

Slow Cooker Multi-Bean Soup with chicken

This slow-cooker Multi-Bean Soup with chicken is one you can set and forget for an easy and healthy anytime meal.


8 servings (10 cups)

Total Time

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Test Kitchen Tip

To easily turn this into a vegetarian soup, simply eliminate the chicken and switch to low-sodium vegetable broth.


Heat oil in a sauté pan over medium-high. Add onions, carrots, and celery; cook until softened, about 5 minutes. Add garlic, thyme, and rosemary; cook until fragrant, 1 minute. Transfer onion mixture to a 5- to 7-qt. slow cooker.

Add broth, beans, chicken, and bay leaf to slow cooker. Cover slow cooker and cook soup on high setting until beans are tender, 5–7 hours. Discard bay leaf.

Transfer chicken to a cutting board; cool slightly, shred, then return to slow cooker. Stir lemon juice and Worcestershire into soup before serving.

Nutritional Facts

Nutritional Facts

Per serving

Calories: 342

% Daily Value*

Total Fat 6g 9%

Saturated Fat 1g 5%

Cholesterol 41mg 13%

Sodium 141mg 5%

Carbs 44g 14%

Protein 28g

*Percent Daily Values are based on a 2,000 calorie diet.

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