Quick Chicken Soup with Carrots, Beans and Chard

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Oh, hello there! Did you miss me?

I missed you :)

I have been buried underneath computer problems. Problems involving too-full hard drives, lack of space, memory and any functionality. I wish I could say it’s 100% solved but at least we are working on it. And, yes, I have an external hard drive and yes, that is full too.

So, even though I have been cooking and snapping pictures as usual, I haven’t been able to upload any of it to share with you. Until now, thanks to my husband and his free hard drive space.

Since it is so cold everywhere right now, let’s get back in the swing with some soup – this Quick Chicken Soup Recipe is loaded with Carrots, White Beans and Swiss Chard is perfect for a weeknight dinners and comes together really quickly. It tastes like it has been simmering all day and makes enough to have leftovers.


  • I used cooked butterbeans (using this method) but any creamy white beans will do, including canned.
  • If you do not have homemade chicken stock or broth, I really like this product. It is very clean tasting and has no funky ingredients. 
  • As for the greens, I had Green Swiss Chard on hand but I think Kale, Collard Greens or even Baby Spinach would work so use what you have :)

5.0 from 4 reviews
Quick Chicken Soup with Carrots, Beans and Chard
6 Points Plus Per Serving -- Individual Serving is 2 Heaping Cups -- Serves 6
  • 1 tablespoon olive oil
  • 6 to 8 medium cloves garlic, chopped
  • 2 large yellow onions, chopped
  • 4 to 5 medium carrots, cut into ¼" rounds
  • 1 tablespoon tomato paste
  • ½ pound boneless, skinless chicken breast, cut into small chunks
  • 2 teaspoons kosher salt (plus more to taste)
  • 1 sprig fresh thyme
  • 1 bay leaf
  • 6 whole black peppercorns
  • 3 cups cooked white beans (or 2 14.5-ounce cans rinsed and drained)
  • 4 cups chicken stock or broth
  • 4 cups water
  • 1 head Swiss Chard, stems removed, cut into small pieces
  1. Begin by placing the garlic in the bowl of a food processor. Process until finely chopped and add onion. Pulse a couple of times until until is just chopped.
  2. Peel carrots and cut into ¼" rounds.
  3. Remove stems from Chard and cut leaves into bite sized pieces.
  4. Combine fresh thyme, bay leaf and peppercorns in a mesh spice ball, spice bag or unbleached cheesecloth bundle tied with twine and set aside.
  5. Lastly, cut chicken breast up into small chunks.
  1. Heat a large soup pot over medium heat. Once hot, add olive oil then garlic, onion and carrots. Cook, stirring occasionally, for 5 to 6 minutes.
  2. Add tomato paste, cubed chicken breast, kosher salt and spice ball. Stir until combined and continue cooking 3 to 4 minutes.
  3. Add beans along with both chicken stock and water and bring to a boil. Once boiling, lower heat to medium and cook for 10 minutes, stirring occassionally.
  4. Add swiss chard and cook for an additional 15 to 20 minutes.
  5. Remove soup from heat and use a tongs to remove spice ball (or bag or whatever) from soup. Discard. Adjust seasoning if necessary.
  6. Serve and Enjoy!

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    • EverydayMaven says

      2 feet? Wow, Jeanette – your little neck of the woods has been hit by a lot of extreme weather this past year. Hope you and your boys are all safe and sound with lots of warm food!

  1. Robin says

    This looks wonderful and quick but I am wondering about
    using water and stock. Why both? I’m going to try it with home-made turkey stock and turkey pieces. I have to tell you that your spaghetti squash and white bean ragout has become one of my favorite dishes! Thank you!

    • EverydayMaven says

      Hi Robin!

      I like to use half stock and half water so that the soup doesn’t get too salty and still has a lightness to it. If you like a more intense flavor, I say go with 3/4 or 100% stock.

      Thanks for the feedback on the Spaghetti Squash – that makes me happy! :)

  2. says

    Grr, computers… So frustrating. But at least your stove wasn’t broken! This comforting winter soup is a great way of using just a little chicken & making it go a long way. I can’t wait for our growing season to get going. My black kale is still perky over the winter but I won’t even sow the chard for another month.
    kellie@foodtoglow recently posted..My Quest for Perfect HummusMy Profile

    • EverydayMaven says

      True, true Kellie – it could always be worse! I love black kale – that is awesome that you are still growing!

  3. says

    I’ve been wondering where you were! It’s amazing how fast one fills up hard drives. I now have several external hard drives. I’m thinking about moving all of my pictures to a pair of external drives (a working one and a backup) since they take up so much space (I always shoot RAW, so the files are large). Anyway, super looking soup. I love dark greens in soup, and often use Swiss chard, because we always grow it in our garden. Great flavors in this – thanks so much.
    john@kitchenriffs recently posted..Red Beans and RiceMy Profile

    • EverydayMaven says

      Thanks for the concern John! Photo files are incredibly large – I feel your pain. Swiss Chard holds up really well in soups – it is a favorite in my family!

  4. says

    Welcome back, sorry to hear about your computer issues. Thank you to your husband and his hard drive! Going to pick up some swiss chard today. Soup is always good! Big storm heading our way again. Be well.

  5. says

    I was wondering, thought you were on a trip. I find computer issues to be very aggravating,
    Your soup is very timely, had about 12 inches of snow from Nemo, light compare to other areas. How come you do not use the Swiss chard ribs?

    • EverydayMaven says

      Thank you Norma! Computer issues are so unbelievably annoying – it’s unreal. While I also love the ribs, I prefer to cook them for much longer. Since this is a quick soup, I set them aside for a stir-fry or sauteing.

    • Cara Roxanne says

      This is currently simmering in it’s last stages on my stove. The whole house smells incredible. It’s rainy and cold here in Chicago, and as soon as this is done, all will be right in the world. My first recipe made off your site and I’m sure it’s not the last!

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