Chicken and Cannellini Bean Soup

This easy Chicken and Cannellini Bean soup is ideal for using up any leftovers you might have from your Sunday roast chicken dinner.

A bowl of chicken and cannellini bean soup topped with chopped parsley

You’ll probably have most of the ingredients for this Chicken and Cannellini Bean soup in your store cupboard. It’s also really quick and easy to prepare which makes it ideal for a Monday night dinner when you don’t have the energy to do much cooking.

As with all soups, the quality of the finished dish really rests on the stock you are using. And while we’d all love to be making our own stock from the chicken carcass, let’s be honest – there isn’t always time for that. But a good quality stock cube or one of those little pots of stock concentrate is a pretty good alternative. That’s certainly what I use most of the time when I’m making soups or stews!

And it probably goes without saying that a few cubes of pancetta or a couple of chopped up rashers of streaky bacon would be a delicious addition to this soup. Just throw them in when you’re frying the onion and garlic but remember to check the seasoning of your soup carefully to avoid over-salting.

Chicken and Cannellini soup can easily be prepared ahead of when you want to eat it – simply take it off the heat after the 10 minutes simmering time, cool quickly and refrigerate until needed. When you are ready to eat, heat the soup gently until it is at a fast simmer, then add the chicken and cabbage and continue with the rest of the recipe.

If you want to make this recipe gluten-free, simply omit the plain flour or use a gluten-free alternative. If you leave out the flour, the soup will look clearer than in these pictures.

Chicken and Cannellini soup (serves 4)

Chicken and Cannellini Bean Soup
Prep Time
10 mins
Cook Time
20 mins

A light soup that's great for using up the last of your Sunday roast

Course: Main Course
Cuisine: English
Servings: 4
Author: Sally Akins
  • 1 tbsp rapeseed, sunflower or light olive oil
  • 1 onion finely diced
  • 1 clove of garlic finely chopped
  • 2 medium carrots finely diced
  • 2 tbsp plain flour optional
  • 1.2 litres hot chicken stock
  • 400 g tinned cannellini beans drained and rinsed
  • Salt and freshly ground black pepper
  • 1 Spring cabbage shredded
  • 200 g leftover roast chicken shredded
  • 1 bunch of flat leaf parsley roughly chopped, optional
  1. Heat the oil over a low/medium heat in a large saucepan.

  2. Add the onion and garlic to the pan and cook gently, stirring regularly until softened and transluscent. This should take about 5 minutes.

  3. Add the carrot and stir in the flour then turn the heat up to medium. Cook the vegetables for another 1-2 minutes to cook out the flour.

  4. Add the beans and stock to the pan, then season with salt and black pepper. Bring everything to a fast simmer, reduce the heat and simmer for 10 minutes.

  5. While the soup is simmering, remove the outer leaves from the cabbage and cut the cabbage in half. Cut out the tough core, and shred the inner leaves quite thinly.

  6. Add the shredded chicken and cabbage to the soup and simmer for a further 5 minutes.

  7. Remove the pan from the heat and check the soup's seasoning then allow it to stand for 5 minutes.

  8. Stir in half of the chopped flat leaf parsley if you're using it and serve the hot soup with the rest of the parsley and some nice crusty bread.

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