Marry Me Chicken 15 Bean Soup brings together the cozy comfort of classic bean soup and the creamy, tomato-rich flavor of Marry Me Chicken. This hearty dinner is made with tender chicken, a savory tomato base, Parmesan cheese, fresh basil, and Hurst’s HamBeens 15 Bean Soup mix for a filling meal with plenty of texture and flavor.
I’d like to thank Hurst’s Brand for sponsoring this post.
If you enjoy comforting soup recipes that feel special without being complicated, this Marry Me Chicken 15 Bean Soup is a wonderful one to add to your dinner rotation. It has the rich, creamy taste people love in Marry Me Chicken, but the beans make it even more satisfying. The result is a warm, filling soup that works well for family dinners, meal prep, or a cozy weekend meal.
Why You’ll Love This Soup
Marry Me Chicken Soup became popular because it combines simple ingredients with bold, comforting flavor. The creamy tomato broth, savory chicken, herbs, Parmesan, and sun-dried tomatoes create a soup that tastes rich and homemade while still being easy enough for a weeknight with a little planning.
This version adds a hearty bean soup twist. Hurst’s HamBeens 15 Bean Soup mix gives the recipe body, protein, and a satisfying variety of textures. As the beans simmer, they absorb the tomato, herb, and Parmesan flavors, making every spoonful taste deeply seasoned and comforting.
The soup is creamy without feeling too heavy, and the fresh basil stirred in at the end adds a bright finish. It is a great option when you want a homemade chicken bean soup that feels a little different from the usual bowl of beans and broth.
If you like creative bean soup recipes, this one delivers familiar comfort with a flavorful, modern twist.
Ingredient Highlights
- Hurst’s HamBeens 15 Bean Soup: This bean mix gives the soup its hearty base and signature texture. The included seasoning packet adds important flavor to the broth.
- Chicken breasts: Pounding the chicken thin helps it cook evenly and gives it more surface area for seasoning and searing.
- Sun-dried tomatoes and tomato paste: These ingredients add concentrated tomato flavor and depth without watering down the soup.
- Chicken broth and water: Using both creates a balanced cooking liquid so the beans can soften properly while still building a savory broth.
- Heavy cream and Parmesan cheese: These ingredients give the soup its creamy, silky finish and classic Marry Me Chicken flavor.
- Fresh basil: Added near the end, basil brings freshness and balances the richness of the creamy tomato broth.
How to Make Marry Me Chicken 15 Bean Soup
This recipe is made in layers, and each step adds flavor to the final bowl. Soaking the beans first helps them cook until tender, while searing the chicken builds a savory base in the pot. The tomato paste, sun-dried tomatoes, onion, and garlic deepen the broth before the beans simmer.
Step one: Rinse the beans and soak them overnight in plenty of water. If you forget, use the quick-soak method in the notes section of the recipe card.
Step two: Pound the chicken breasts thin. Season both sides with paprika, garlic powder, onion powder, salt, and black pepper. Sear the chicken in olive oil until golden and cooked through, then set it aside to rest.
Step three: In the same pot, cook the onion until softened. Add the garlic, sun-dried tomatoes, and tomato paste, then cook briefly until fragrant and slightly darkened.
Step four: Add the soaked beans, chicken broth, water, Italian seasoning, thyme, red pepper flakes, sugar, and the seasoning packet from the bean mix. Simmer until the beans are tender.
Step five: Chop the cooked chicken and stir it into the pot with diced tomatoes, heavy cream, Parmesan cheese, and fresh basil. Simmer again until the soup is creamy, thick, and full of flavor.
Full ingredients and detailed instructions are included in the recipe card below.
Substitutions & Variations
- Use rotisserie chicken if you want to save time. Add it near the end so it warms through without becoming dry.
- Swap the heavy cream for half and half if you prefer a lighter soup.
- For more heat, add extra red pepper flakes or a pinch of cayenne pepper.
- Boneless, skinless chicken thighs can be used instead of chicken breasts if you prefer darker meat.
Crissy’s Best Tips
- Soak the beans well. Overnight soaking is best, but the quick-soak method works if you are short on time.
- Keep the simmer gentle. Beans need time to soften, and a steady simmer gives the best texture.
- Sear the chicken until golden. That browned surface adds rich flavor to the soup base.
- Use freshly grated Parmesan cheese. It melts more smoothly and gives the broth a creamier finish.
- Add fresh basil at the end. This keeps the flavor bright and fresh.
How to Store Marry Me Chicken 15 Bean Soup
Refrigerating: Let the soup cool completely before storing. Place it in an airtight container and refrigerate for up to 4 days.
Freezing: If you plan to freeze this soup, it is best to prepare it without the heavy cream and Parmesan cheese. When ready to serve, thaw and warm it slowly on the stove, then stir in the cream and cheese as it reheats.
Frequently Asked Questions
Where can I find Hurst’s HamBeens 15 Bean Soup mix?
You can usually find it in the dry bean aisle at major grocery stores, often near lentils, split peas, rice, and other dried beans.
Do I have to soak the beans overnight?
No. Overnight soaking is helpful, but you can use the quick-soak method. Boil the beans for 5 minutes, remove the pot from the heat, cover, and let the beans soak for 1 hour. Drain and rinse before continuing with the recipe.
Can I use chicken thighs instead of breasts?
Yes. Boneless, skinless chicken thighs work well and stay juicy as the soup simmers.
I hope this creamy chicken and 15 bean soup becomes a favorite in your home, too.
Marry Me Chicken 15 Bean Soup
Ingredients
- 1 pkg Hurst’s HamBeens 15 Bean Soup plus included seasoning packet
- 1 ½ lbs chicken breast about two large breasts, pounded thin
- 2 tbsps olive oil for searing
- 1 medium onion chopped
- 4 garlic cloves minced
- 1 can tomato paste 6 ounces
- ½ cup sun-dried tomatoes chopped
- 4 cups chicken broth low sodium
- 4 cups water
- 1 tsp Italian seasoning
- 1 tsp dried thyme
- ½ tsp red pepper flakes
- 1 tsp sugar
- 1 can diced tomatoes 14.5 oz.
- 1 cup heavy cream
- ½ cup grated Parmesan cheese plus extra for serving, optional
- 1 cup fresh basil roughly chopped, plus extra for garnish if desired
Chicken Seasoning
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/8 tsp black pepper
Instructions
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Rinse the beans and soak them overnight in plenty of water. Drain and rinse before cooking.
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Season the chicken breasts on both sides with paprika, garlic powder, onion powder, salt, and black pepper.
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Heat the olive oil in a large soup pot or Dutch oven over medium heat. Sear the chicken on both sides until golden and fully cooked, about 5 to 7 minutes per side. The chicken should reach an internal temperature of 165°F. Work in batches if needed. Remove the chicken and let it rest under foil.
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In the same pot, add the onion and cook until softened, about 3 minutes. Stir in the garlic, sun-dried tomatoes, and tomato paste. Cook for 1 to 2 minutes, until fragrant and slightly darkened.
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Add the soaked beans, chicken broth, water, Italian seasoning, thyme, red pepper flakes, sugar, and the full Hurst’s seasoning packet. Stir well.
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Bring the soup to a boil. Reduce the heat, cover, and simmer for 1 hour 30 minutes, stirring occasionally.
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Cut the seared chicken into bite-size pieces. Stir it into the soup with the diced tomatoes, heavy cream, Parmesan cheese, and fresh basil. Simmer uncovered for 30 minutes, or until the beans are tender and the flavors have blended.
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Taste and adjust with additional salt and black pepper if needed.
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Serve warm with extra basil and Parmesan cheese, if desired.
Notes
Nutrition
Nutrition values are estimates from an online nutrition calculator and should not be considered medical advice. The total number of servings is approximate and may vary depending on portion size.
Did you make this?
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