By continuing to access our website, you agree to our privacy policy and use of cookies, which help us understand who visits our website and how they use it. To learn more, read our updated privacy notice.

Privacy Policy

Marry Me Chicken 15 Bean Soup

Recipe By

Dear Crissy

It’s hearty, creamy, and packed with flavor from tender chicken, a rich tomato base, and Hurst’s original 15 Bean Soup. Great family dinner idea!

Prep Time

25 minutes

Cook Time

2 hours 25 minutes

Servings

10

Ingredients

1 pkg Hurst’s HamBeens 15 Bean Soup plus included seasoning packet

1 ½ lbs chicken breast about two large breasts, pounded thin

2 tbsps olive oil for searing

1 medium onion chopped

4 garlic cloves minced

1 can tomato paste 6 ounces

½ cup sun-dried tomatoes chopped

4 cups chicken broth low sodium

4 cups water

1 tsp Italian seasoning

1 tsp dried thyme

½ tsp red pepper flakes

1 tsp sugar

1 can diced tomatoes 14.5 oz.

1 cup heavy cream

½ cup grated Parmesan cheese plus extra for serving, optional

1 cup fresh basil roughly chopped (plus extra for garnish, optional)

CHICKEN SEASONING BELOW

1 tsp paprika

1 tsp garlic powder

1 tsp onion powder

1/2 tsp salt

1/8 tsp black pepper

Marry Me Chicken 15 Bean Soup Marry Me Chicken 15 Bean Soup Marry Me Chicken 15 Bean Soup
Marry me 15 bean soup 11

It’s hearty, creamy, and packed with flavor from tender chicken, a rich tomato base, and Hurst’s original 15 Bean Soup. Great family dinner idea!

Ingredients

  • 1 pkg Hurst’s HamBeens 15 Bean Soup plus included seasoning packet

  • 1 ½ lbs chicken breast about two large breasts, pounded thin

  • 2 tbsps olive oil for searing

  • 1 medium onion chopped

  • 4 garlic cloves minced

  • 1 can tomato paste 6 ounces

  • ½ cup sun-dried tomatoes chopped

  • 4 cups chicken broth low sodium

  • 4 cups water

  • 1 tsp Italian seasoning

  • 1 tsp dried thyme

  • ½ tsp red pepper flakes

  • 1 tsp sugar

  • 1 can diced tomatoes 14.5 oz.

  • 1 cup heavy cream

  • ½ cup grated Parmesan cheese plus extra for serving, optional

  • 1 cup fresh basil roughly chopped (plus extra for garnish, optional)

  • CHICKEN SEASONING BELOW

  • 1 tsp paprika

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • 1/2 tsp salt

  • 1/8 tsp black pepper

Cooking Directions

  1. Rinse the beans and soak overnight in plenty of water. Drain and rinse before using.

  2. Season the chicken breasts on both sides with the chicken seasoning: paprika, garlic powder, onion powder, salt, and black pepper.

  3. Heat the olive oil in a large soup pot or Dutch oven over medium heat. Sear the chicken on both sides until golden and chicken is fully cooked through, about 5-7 minutes per side. The chicken is safe to eat when it reaches an internal temperature of 165°F. You may need to work in batches so the pot isn’t overcrowded. Remove the chicken and set aside to rest under a piece of foil.

  4. In the same pot, add onion and cook until softened, about 3 minutes. Stir in the garlic, sundried tomatoes, and tomato paste, cooking for 1–2 minutes until fragrant and slightly darkened.

  5. Add the soaked beans, chicken broth, water, Italian seasoning, thyme, red pepper flakes, sugar, and the entire Hurst’s seasoning packet. Stir well to combine.

  6. Bring the soup to a boil, then reduce heat and simmer, covered, for 1 hour 30 minutes, stirring occasionally.

  7. Cut the seared chicken into bite-size pieces and stir it into the soup along with the diced tomatoes, sun-dried tomatoes, cream, Parmesan cheese, and fresh basil. Continue simmering for 30 minutes, uncovered, until the beans are tender and the flavors meld.

  8. Taste and adjust with additional salt and black pepper if needed.

  9. Garnish each bowl with extra basil and Parmesan, if desired, and serve warm.

Tips

If you forget to soak the beans overnight, use the quick-soak method: place beans in a large pot, cover with water, and bring to a boil for 5 minutes. Remove from heat, cover, and let soak for 1 hour. Drain, rinse, and proceed with the recipe.

Freezing: If you plan to freeze this soup, I recommend making it without the cheese and heavy cream. When reheating, warm slowly on the stove, stirring occasionally, and then add your cream and cheese.

Related Recipes

Hearty Italian Bean & Orzo Stew Hearty Italian Bean & Orzo Stew
  • Beef
  • Soup
  • Entree
  • Italian
  • Instant Pot (Pressure Cooker)
Bacon Ranch White Chicken Chili Bacon Ranch White Chicken Chili
  • Chicken
  • Slow Cooker
Crock Pot Italian 15 Bean Soup Crock Pot Italian 15 Bean Soup
  • Pork
  • Soup
  • Entree
  • Italian
  • Slow Cooker