ESCAROLE AND WHITE BEAN SOUP WITH CHICKEN

WineCheeseScallops
2 hours ago
5 min read

Cozy, nourishing, and full of classic Italian-inspired flavor, this Escarole and White Bean Soup with Chicken is the kind of recipe that feels like a warm hug in a bowl. Tender chicken, creamy cannellini beans, and gently bitter escarole simmer together in a savory broth enriched with garlic, shallots, and a Parmesan rind for deep, comforting flavor.

Bowl of soup with greens, white beans, and chicken, on a wooden surface. Nearby are shredded cheese, salt, and a container of pepper.

Jump to recipe
Helpful tools for this recipe

This soup is simple enough for a weeknight dinner yet elegant enough to serve guests. With a quick shortcut option using shredded rotisserie chicken, it comes together effortlessly while still tasting like it’s been simmering all day. Just add crusty bread and a drizzle of good olive oil, and dinner is done.

Affiliate Link

We’re excited to share that Wine Cheese Scallops is now part of the Amazon Affiliate Program! 🎉 When you shop using our special link, ANY item you purchase—whether it’s kitchen gear, home essentials, books, or even dog treats—helps support our blog at no extra cost to you.

It’s a simple way to help us keep creating recipes, reviews, and foodie fun you love. So whether you're restocking pantry staples or grabbing your next favorite gadget, your support means the world to us. 🛒💛

Escarole

Escarole is a leafy green from the chicory family, known for its mild bitterness that mellows beautifully when cooked. In soups, escarole adds body, texture, and a subtle earthy flavor that balances rich ingredients like beans, cheese, and olive oil.

When sautéed briefly and then simmered, escarole becomes tender without losing its structure. It’s a classic ingredient in Italian soups for good reason—it adds depth and heartiness while keeping the dish fresh and balanced.

Cannellini Beans

Cannellini beans, also known as white kidney beans, are creamy, mild, and perfect for soups. They add protein and substance while naturally thickening the broth as they simmer.

Their delicate flavor allows them to absorb the aromatics, broth, and Parmesan rind, making every spoonful comforting and cohesive. Cannellini beans also pair beautifully with escarole, creating a timeless and satisfying combination.

Sponsored Ad

Recipe Inspiration

This Escarole and White Bean Soup with Chicken is inspired by traditional Italian soups that rely on simple ingredients and careful layering of flavor. It’s the kind of dish passed down through generations—humble, nourishing, and endlessly adaptable.

Hands chopping green lettuce on a wooden cutting board. A white smartwatch on one wrist. A soup box and brown bottle nearby.

By adding chicken, this version becomes a complete meal in one pot. Whether you cook fresh chicken or use rotisserie chicken for convenience, the result is a wholesome soup that feels both rustic and refined.

Sponsored Ad

Chopped purple onions on a wooden cutting board beside a shiny knife. The onions contrast with the knife's metallic gleam.

Hands with dark green nails chop onions on a wooden cutting board. The knife reflects the kitchen setting, conveying precision and care.

Tips, Serving Suggestions & Storage

Chop the escarole into bite-sized pieces so it’s easy to eat with a spoon.
Rinse cannellini beans well to remove excess starch before adding to the soup.
Use low-sodium broth so you can control the seasoning more precisely.
Don’t skip the Parmesan rind—it adds incredible depth and umami.
Remove the rind before serving if it hasn’t fully melted.
If using rotisserie chicken, add it during the final simmer to avoid overcooking.
Taste and adjust seasoning after the chicken is added.
Finish each bowl with high-quality extra-virgin olive oil for added richness.
Serve with crusty bread or garlic toast for a complete meal.
Store leftovers in the refrigerator for up to 4 days; flavors improve overnight.

Grilled chicken pieces on a plate, seasoned with herbs. Metal tongs to the right. Wooden table background. Warm, appetizing mood.

Sponsored Ad

Chopped chicken is being added from a white cutting board into a pot of greens on a stovetop. Hands with painted nails are visible.

Hand pouring chicken broth from a carton into a pot with greens on a stove. Nail polish on nails; kitchen setting with warm colors.

Why This Recipe Stands Out

One-pot meal with minimal cleanup.
Hearty yet light and nourishing.
Classic Italian-inspired flavor profile.
Flexible with fresh or rotisserie chicken.
Naturally rich without heavy cream.
Perfect for meal prep and leftovers.
Balanced mix of protein, greens, and beans.
Budget-friendly ingredients.
Comforting year-round, especially in cooler months.
Easy to customize with herbs or additional vegetables.

Amazon Affiliate Link

🎉 Exciting News for Wine Cheese Scallops! 🎉 We’re now officially Amazon Affiliates! If you’re planning any Amazon shopping, you can support our blog just by using our link – no extra cost to you, no matter what you’re buying! 🛒💖

🔗 AMAZON.COM 🔗

So whether it’s kitchen gadgets, books, holiday gifts, or anything else you need, every purchase through our link helps us keep sharing delicious recipes, foodie tips, and restaurant finds! 🌟 Thank you for being part of our journey!

Escarole and White Bean Soup with Chicken

A bowl of soup with greens, beans, and chicken on wooden table. Salt, grated cheese, and a bowl of pepper are beside it, creating a cozy feel.

Ingredients

1 pound chicken breast, cooked and diced (or shredded rotisserie chicken)
4 tablespoons olive oil, divided
1 shallot, minced
2 garlic cloves, minced
1 pound escarole, chopped into bite-sized pieces
Salt, to taste
6–8 cups low-sodium chicken broth
1 (15-ounce) can cannellini beans, drained and rinsed
1 (1-ounce) Parmesan rind
Freshly ground black pepper, to taste
6 teaspoons extra-virgin olive oil, for serving

Instructions

Heat 2 tablespoons of olive oil in a large heavy pot over medium heat. Season the chicken breasts with salt and pepper and cook until fully cooked, about 4 minutes per side. Remove to a plate and let cool slightly before dicing.
Add the remaining 2 tablespoons of olive oil to the pot. Add the minced shallot and sauté for 1–2 minutes until softened. Stir in the garlic and cook until fragrant, about 15 seconds.
Add the escarole and a pinch of salt. Sauté until wilted, about 2 minutes.
Pour in the chicken broth, then add the cannellini beans and Parmesan rind. Cover and simmer for about 5 minutes, until the beans are heated through.
Add the diced or shredded chicken to the pot and simmer briefly to warm through. Season with additional salt and freshly ground black pepper to taste.
Ladle the soup into six bowls and drizzle each with 1 teaspoon of extra-virgin olive oil. Serve warm with crusty bread.

Bowl of green soup with vegetables and beans on a wooden table. Shredded cheese and salt in small bowls nearby add detail.

MUST-HAVE TOOLS FOR THIS RECIPE

We’re so excited for you to try this recipe! To make it even easier, we’ve put together a list of our favorite kitchen tools that are super helpful for this recipe. By using our affiliate links below, you’ll not only be getting top-notch products but also supporting our blog, Wine Cheese Scallops. Thank you so much for your support—happy cooking!