White Bean Chicken Soup
This classic, protein-packed soup is warm, filling, and perfect for chilly days or when you need a nutritious, one-pot meal. It’s loaded with tender chicken, hearty white beans, and aromatic vegetables — a bowl of comfort in every spoonful.
Ingredients
1 tablespoon olive oil
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
2 cloves garlic, minced
6 cups chicken broth (low sodium preferred)
2 cans (15 oz each) cannellini beans, rinsed and drained
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
Salt and pepper, to taste
Optional toppings: chopped fresh parsley, grated Parmesan cheese
Instructions
Sauté the Chicken
Heat olive oil in a large pot or Dutch oven over medium-high heat.
Add chicken pieces and cook for about 5–7 minutes, until lightly browned on all sides.
Remove chicken and set aside.
Sauté the Vegetables
In the same pot, add chopped onion, carrots, and celery. Sauté for 5–7 minutes, or until softened.
Stir in the garlic and cook for 1 minute until fragrant.
Add Broth and Beans
Pour in the chicken broth. Add the drained white beans, thyme, rosemary, and season with salt and pepper.
Stir to combine.
Simmer
Bring the soup to a gentle boil, then reduce heat to low. Let it simmer uncovered for 15 minutes, allowing the flavors to blend.
Add the Chicken Back
Return the cooked chicken to the pot. Simmer for another 5 minutes, or until the chicken is fully cooked and tender.
Serve
Ladle into bowls. Garnish with fresh parsley and a sprinkle of Parmesan cheese if desired.
Serve with crusty bread for a more filling meal!
See also Mediterranean Garlic Chicken Lo Mein Stir Fry
Servings
Makes 6 servings
Serving size: ~1½ cups
Estimated Nutrition (Per Serving)
Calories: ~270 kcal
Protein: ~28g
Carbohydrates: ~22g
Fat: ~8g
Fiber: ~5g
Sodium: ~550–700mg (depending on broth and added salt)
Tips & Variations
Make it creamy: Blend 1 cup of the soup before returning the chicken to the pot for a thicker texture.
Add greens: Stir in a few handfuls of spinach or kale during the last 5 minutes of simmering.
Use rotisserie chicken: For a shortcut, shred pre-cooked chicken and add it in step 5.
Spice it up: Add a pinch of crushed red pepper or a splash of hot sauce for heat.
Q&A
Q: Can I freeze this soup?
A: Yes! Let it cool completely, then store in freezer-safe containers for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.
Q: Can I use different beans?
A: Absolutely. Navy beans or great northern beans are good substitutes for cannellini beans.
