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Harvest Chicken Bean Soup with Herbal Oil

Feel free to toss in some chopped fall butternut squash or parsnips instead of carrots for this delicious autumn harvest soup.

Servings 6
Total Time: 1 hour
Servings: 6
Total Time: 1 hour


  • 2 cups loosely-packed fresh basil leaves (or a combination with some sage or rosemary)
  • 3 cloves garlic
  • 1/2 teaspoon coarse salt
  • 1/4 cup extra-virgin olive oil
  • SOUP
  • 2 teaspoons olive oil
  • 5 to 8 (20 ounces) Just Bare Hand-Trimmed Boneless Skinless Chicken Thighs, cut into 1-inch pieces
  • 1 small onion, finely chopped
  • 1 medium carrot, halved lengthwise, sliced
  • 2 stalks celery, coarsely chopped
  • 3 ripe plum tomatoes, coarsely chopped
  • 6 cups low-sodium chicken broth
  • 1 can (15 ounces) cannellini or Great Northern beans, drained
  • 1/2 cup finely chopped fresh Italian parsley
  • Coarse salt and freshly ground pepper to taste

Nutrition Facts

Servings 6

Amount Per Serving
Calories 370 Calories from Fat 46
% Daily Value*
Total Fat 19g 24%
Saturated Fat 4g 20%
Trans Fat 0g 20%
Total Carbohydrate 20g 7%
Dietary Fiber 4g 14%
Total Sugars 2g
Protein 28g
Calcium 11%Iron 22%
Vitamin C 23%Vitamin A 57%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:


  1. Puree all herb oil ingredients in blender or mini food processor.
  2. Heat 2 teaspoons oil in Dutch oven or soup kettle over medium-high heat. Cook, stirring occasionally, chicken 5 minutes, until browned. Remove to bowl.
  3. Add onion, carrot, and celery to pot; cook, stirring occasionally, about 15 minutes. Add tomatoes, broth, beans, and parsley. Bring to a boil. Reduce heat to low; simmer 10 minutes.
  4. Add chicken to pot; simmer 5 minutes longer or until no longer pink in center. Cook to internal temp of 165°F. Season with salt and pepper. Serve hot, with a spoonful of herb oil swirled into each bowl.


Just Bare® Hand-Trimmed Boneless Skinless Chicken Breasts or Breast Tenders may be substituted for Just Bare® Hand-Trimmed Boneless Skinless Chicken Thighs.


A fun accompaniment would be baked Parmesan “frico”—little wafers of melted cheese. On a foil-lined baking sheet, drop little piles of Parmesan, then spread into 3-1/2 inch circles. Bake at 300°F  until melted; loosen edges and let them stand 30 seconds before lifting from foil.