Rustic Chicken Soup Recipe

Perfect for those busy weeknights - a warm meal, ready to eat when the family gets home.
  • Prep time: 15 minutes
  • Chill/Cook time: 6 hours
  • By:
  • Servings: 6

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  • 1½ pounds boneless, skinless chicken breasts, cubed
  • 1 tablespoon butter
  • 8 ounces fresh mushrooms, sliced
  • 2-3 carrots, sliced (about 1 cup)
  • 2-3 celery ribs, sliced (about 1 cup)
  • 2 (15 ounce) cans Great Northern Beans, rinsed and drained
  • 6 cups chicken broth

cooking methods

  • Slow Cooker


Serve it tonight: Sauté chicken in butter in a skillet or saucepan until no longer pink. Place cooked chicken and remaining ingredients in a large slow cooker. Cook on low 6-8 hours.* Makes 6 servings.

*Can be simmered on the stove for 1-2 hours or until vegetables are tender.  

Serve it later: Place cooked chicken and remaining ingredients in a resealable plastic bag; freeze. To serve, thaw completely and prepare in slow cooker as directed above.

Suggested sides: Garden salad with French or ranch dressing and crusty bread.

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Rated 5 out of 5 by from Great with Magic Chicken! Great soup! We love Rustic Herb here, so I decided to make this soup with Magic Chicken. Wonderful! I added some frozen corn. I will make this again for sure
Date published: 2017-05-02
Rated 5 out of 5 by from Love this soup! I have made this soup several times and it has always been delicious and easy. The original recipe is tasty, but I have also modified it based on what I have had on hand and eater preference (my son dislikes mushrooms so I left them out) and it was still great The rustic herb seasoning really makes this soup special. Make it soon!
Date published: 2016-11-12
Rated 4 out of 5 by from Easy and Tasty This soup was VERY simple to make. Simply put ingredients in slow cooker and let it cook. The only variation I did was used rotisserie chicken. The flavor was mild and enjoyable. Great low cal, broth soup for a nice fall day.
Date published: 2015-11-23
Rated 5 out of 5 by from So delicious! This soup is both easy and absolutely delicious. I have made it several times, and I prefer to use boneless, skinless chicken thighs, as they are more tender in the soup. I have also varied the veggies, sometimes using a 16oz bag of frozen, mixed vegetables.
Date published: 2014-04-05
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