16 Bean Chicken Soup Recipe

Bowl of homemade 16 Bean Chicken Soup with chicken, mixed beans, carrots and celery.

16 Bean Chicken Soup Recipe

A hearty 16 Bean Chicken Soup made with tender mixed beans, seasoned chicken winglets, carrots, celery, peppers, fresh thyme, and a flavorful broth made with reserved bean cooking liquid.

Course Main Dish, Soup

Cuisine American

Prep Time 30

Cook Time 1

Total Time 1 30

Servings servings

Calories 650kcal

Author Savory Thoughts

Equipment

Instant Pot
Stockpot

Ingredients

1 lb. dry 16 bean mix
Water to cook the beans; about 16 cups
20 chicken winglets
1 Tbsp. kosher salt plus more to taste
1 Tbsp. curry powder
Black pepper to taste
½ cup neutral oil for browning
8 garlic cloves minced
½ cup chopped onion
1 bell pepper diced
3 green onions or scallions sliced
3 celery stalks diced
3 cups chopped carrots
A few fresh thyme sprigs
2 Tbsp. Worcestershire sauce
Tabasco sauce to taste
12 cups reserved bean cooking liquid

Instructions

Season the Chicken & Prepare the Beans

Season the chicken: Season the chicken winglets with kosher salt, curry powder, and black pepper. Set aside to marinate while the beans cook.
Sort through the 1 pound 16 bean mix, removing any debris or damaged beans. Rinse thoroughly.
Prepare the beans for the Instant Pot according to your usual soaking/preparation method.
Add the beans and water to the Instant Pot. Pressure cook on High for 30 minutes. Then natural release.
Once cooked, reserve 12 cups of the bean cooking liquid. Set the cooked beans and reserved liquid aside.
Brown the chicken in batches: Heat the neutral oil in a large stockpot over medium-high heat. Working in batches if necessary, brown the chicken for about 15 minutes total, turning as needed to brown evenly.
Remove the chicken from the pot and set aside.

Build the 16 Bean Chicken Soup

Add the chopped onion, bell pepper, celery, scallions, and garlic to the same pot. Sauté until fragrant and beginning to soften. Add Tabasco sauce to taste.
Add the chopped carrots and fresh thyme.
Return the browned chicken to the pot, then add the cooked beans.
Pour in the 12 cups reserved bean cooking liquid and Worcestershire sauce. Add additional liquid as needed to reach your preferred soup consistency.
Bring the soup to a boil, then reduce the heat and simmer for 10–15 minutes, or until the vegetables are tender and the chicken is completely cooked through.
Taste the broth and season with additional kosher salt and black pepper, or your favorite seasoning as needed.
Remove the thyme stems and serve hot.

Notes

How Each Ingredient Contribute To The Soup

16 bean mix: You'll find dried mixed-bean blends near the other dried beans at most grocery stores. The exact beans included can vary by brand.

Chicken winglets: The chicken seasons the broth as it simmers and becomes wonderfully tender.

Carrots, celery and bell pepper: Three cups of carrots make this soup especially hearty.

Garlic, onion and scallions: We're using all three. And yes, eight cloves of garlic. This is a big pot, friend. 😂

Curry powder: Adds another layer of seasoning to the chicken and broth.

Fresh thyme: Adds that earthy herbal flavor that works beautifully with beans.

Worcestershire sauce: Adds savory depth to the broth.

Tabasco: Add this according to your heat preference.

How To Store Your Soup

Store leftover soup in an airtight container in the refrigerator for 3–4 days.

The beans will continue absorbing liquid as the soup sits, so don't be surprised if tomorrow's soup is thicker than today's.

Simply add a little water or broth while reheating.

Nutrition