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Chicken White Bean Soup Recipe

Chicken White Bean Soup

iamwinfred
This chicken white bean soup is the pot to reach for when the weather turns cool and you want dinner to feel like a warm hug. It's packed with tender shredded chicken, creamy white beans, and soft vegetables in a savory, lemony broth. A few pantry staples and one pot are all you need for a hearty, high-protein meal that tastes even better the next day.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course, Soup
Cuisine Mediterranean
Servings 6 servings
Calories 300 kcal

Equipment

  • Dutch oven or large heavy-bottomed soup pot 5 to 6 quarts
  • Chef's knife for chopping the vegetables
  • Cutting board
  • Instant-read thermometer to check that the chicken reaches 165°F
  • Potato masher for mashing some of the beans
  • Ladle
  • Two forks for shredding the chicken
  • Colander for draining and rinsing the beans
  • Measuring cups and spoons

Ingredients
  

  • 1 1/2 pounds boneless, skinless chicken breasts about 680g or 3 medium breasts
  • 1 1/2 teaspoons kosher salt divided
  • 3/4 teaspoon black pepper divided
  • 2 tablespoons extra virgin olive oil
  • 1 large yellow onion diced into 1/4-inch pieces
  • 3 medium carrots peeled and diced
  • 3 stalks celery diced
  • 4 cloves garlic minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 2 bay leaves
  • 6 cups low-sodium chicken broth about 1.4 liters
  • 2 cans (15 ounces each) cannellini beans drained and rinsed
  • 1 can (15 ounces) great northern beans drained and rinsed
  • 2 cups fresh baby spinach
  • 2 tablespoons fresh lemon juice about 1 lemon
  • 2 tablespoons fresh parsley chopped
  • freshly grated Parmesan cheese for serving

Instructions
 

  • Dice the onion, carrots, and celery into even 1/4-inch pieces, mince the garlic, and rinse and drain the beans. Pat the chicken dry, then juice the lemon and chop the parsley.
  • Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Sear in olive oil over medium-high heat for 3 to 4 minutes per side until deep golden brown, then transfer to a plate.
  • Reduce heat to medium and sauté the onion, carrots, and celery with 1/2 teaspoon salt for 6 to 8 minutes, scraping up the browned bits, until the onion is soft and translucent.
  • Stir in the garlic, thyme, and oregano and cook for 30 to 60 seconds, just until fragrant. Watch closely so the garlic does not burn.
  • Pour in the broth, add the bay leaves, and return the chicken and any juices to the pot. Bring to a boil, then partially cover and simmer for 15 to 18 minutes until the chicken reaches 165°F.
  • Transfer the chicken to a cutting board, rest for 3 to 5 minutes, then shred into bite-sized pieces with two forks.
  • Stir both beans into the broth with the remaining 1/2 teaspoon salt and 1/2 teaspoon pepper. Mash about 1 cup of beans against the side of the pot, then simmer uncovered for 10 minutes to thicken.
  • Discard the bay leaves, stir in the shredded chicken and spinach for about 2 minutes until wilted. Off the heat, stir in the lemon juice and parsley, then taste and adjust seasoning.
  • Ladle the hot soup into bowls, top each with freshly grated Parmesan, and serve right away.

Notes

  • Add the lemon juice at the very end for the freshest flavor; heat dulls its brightness.
  • Do not skip searing the chicken — the browned bits build a savory base that broth alone cannot give.
  • Rinse the beans well to remove canned liquid that can taste metallic and cloud the broth.
  • Mash about 1 cup of beans against the pot to thicken the soup naturally without flour or cream.
  • Use low-sodium broth so you can control the salt, since beans absorb salt as they sit.
  • Pull the chicken at 165°F so it stays juicy and shreds easily; overcooking makes it dry.
  • Add the spinach last — it only needs a couple of minutes and turns dull and soggy if overcooked.
  • Shortcut: skip searing and stir 3 cups shredded rotisserie chicken in during the last 10 minutes.
  • Storage: refrigerate up to 4 days or freeze up to 3 months; add fresh lemon and parsley after reheating.
  • Thin leftovers with a splash of broth or water when reheating, as the beans thicken the soup as it sits.

Nutrition

Serving: 1BowlCalories: 300kcalCarbohydrates: 30gProtein: 32gFat: 7gSaturated Fat: 1.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3.5gCholesterol: 65mgSodium: 750mgPotassium: 900mgFiber: 9gSugar: 4gVitamin A: 60IUVitamin C: 20mgCalcium: 10mgIron: 20mg
Keyword cannellini bean soup, chicken white bean soup, easy one pot soup, healthy chicken soup, lemon chicken bean soup
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