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One-Pot Tuscan White Bean Chicken Soup
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One-Pot Tuscan White Bean Chicken Soup

One-Pot Tuscan White Bean Chicken Soup

with Crème Fraîche & Scallions

This hearty, flavorful bear hug of a soup tastes like it simmered for hours, but takes just 15 minutes to cook! First you’ll sauté aromatic scallion and celery with our peppery Tuscan spice blend, then add chicken to the pot and sear until golden. Hearty, creamy cannellini beans take no time at all to cook in the resulting savory broth that’s enriched with a generous dollop of crème fraîche. Grab your favorite bowl (you know the one) and finish the soup with a sprinkle of zippy scallion greens for pops of color and crunch.

Protein Smart
Calorie Smart
Carb Smart
Easy Cleanup
Easy Prep

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time15 minutes
Prep Time5 minutes


serving amount

2 unit


2.5 ounce

Celery Sticks

10 ounce

Chicken Breast Strips

1 tablespoon

Fry Seasoning

1 tablespoon

Tuscan Heat Spice

3 unit

Chicken Stock Concentrate

1 unit

Cannellini Beans

4 tablespoon

Crème Fraîche

(Contains Milk)

Not included in your delivery



2 teaspoon

Cooking Oil


Nutrition Values

/ per serving
Calories550 kcal
Fat20 g
Saturated Fat6 g
Carbohydrate47 g
Sugar5 g
Dietary Fiber10 g
Protein44 g
Cholesterol130 mg
Sodium1260 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Paper Towel
Large Pot



• Wash and dry produce. • Thinly slice scallions, separating whites from greens. Halve celery lengthwise; thinly slice crosswise.

Cook Chicken & Veggies

• Pat chicken* dry with paper towels and season all over with half the Fry Seasoning (all for 4 servings), salt, and pepper. Set aside. • Heat a drizzle of oil in a large pot over medium-high heat. Add scallion whites, celery, half the Tuscan Heat Spice (all for 4), and a large pinch of salt and pepper. Cook, stirring occasionally, until celery is slightly softened, 2-3 minutes. • Add another drizzle of oil to pot; add seasoned chicken in a single layer. Cook, undisturbed, until lightly browned on one side, 2-3 minutes. (The chicken will finish cooking in the next step.)

Simmer Soup

• To same pot, stir in 1 cup water (2 cups for 4 servings), beans and their liquid, and stock concentrates. Bring to a boil, then cover and cook until veggies are tender, chicken is cooked through, and soup is thickened, 3-5 minutes. Remove from heat.

Finish & Serve

• Stir crème fraîche into soup; season with salt and pepper to taste. • Divide soup between bowls and sprinkle with scallion greens. Serve.

Chicken is fully cooked when internal temperature reaches 165°.