Chicken & White Bean Protein Soup – Simple, Hearty, and Satisfying

This Chicken & White Bean Protein Soup is the kind of bowl you’ll want on repeat. It’s cozy, full of flavor, and easy to make on a weeknight. Think tender chicken, creamy white beans, and a savory broth that feels comforting without being heavy.

It’s high in protein, naturally gluten-free, and perfect for meal prep. Whether you’re feeding a family or cooking for one, this soup checks all the boxes.

Why This Recipe Works

• Balanced protein: Chicken and white beans work together to create a filling, protein-packed meal.
• Simple pantry staples: Canned beans, broth, and basic aromatics turn into a flavorful soup with minimal effort.
• Fast but flexible: Ready in under an hour, and it adapts well to rotisserie chicken or leftover cooked chicken.
• Great texture: Partly mashing the beans thickens the broth naturally, no cream needed.
• Meal-prep friendly: Holds up well in the fridge, and the flavors deepen overnight.

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 1 1/2 teaspoons kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2 teaspoon smoked paprika (optional, but recommended)
• 1 bay leaf
• 6 cups low-sodium chicken broth
• 2 cans (15 ounces each) cannellini or great northern beans, drained and rinsed
• 1 1/2 pounds boneless, skinless chicken breasts or thighs
• 1 tablespoon lemon juice, plus more to taste
• 2 cups chopped baby spinach or kale
• 2 tablespoons chopped fresh parsley (optional)
• Red pepper flakes, to taste (optional)

Instructions

1. Sauté the aromatics: Heat the olive oil in a large pot over medium heat. Add onion, carrots, and celery.

   Cook, stirring occasionally, until softened, about 6–8 minutes. Stir in the garlic and cook for 30 seconds, until fragrant.

2. Season: Add salt, pepper, oregano, thyme, smoked paprika, and the bay leaf. Toast the spices for 30–60 seconds to wake up the flavors.
3. Add broth and beans: Pour in the chicken broth and add the rinsed beans.

   Bring to a gentle boil.

4. Cook the chicken: Nestle the chicken breasts or thighs into the pot. Reduce heat to a simmer, cover, and cook until the chicken is cooked through, about 15–20 minutes for breasts or 20–25 minutes for thighs.
5. Shred the chicken: Remove the chicken to a cutting board and shred with two forks. Discard the bay leaf.
6. Thicken the soup naturally: Use a potato masher or the back of a ladle to mash some of the beans right in the pot—about 5–7 quick presses.

   This gives the broth a creamy body without dairy.

7. Finish the pot: Return the shredded chicken to the soup. Stir in lemon juice, spinach or kale, and parsley. Simmer for 2–3 minutes, just until the greens wilt.

   Taste and adjust seasoning with more salt, pepper, or lemon.

8. Serve: Ladle into bowls and add a pinch of red pepper flakes if you like a little heat.

How to Store

• Refrigerator: Cool completely, then store in airtight containers for up to 4 days.
• Freezer: Freeze in individual portions for up to 3 months. Leave a little headspace for expansion.
• Reheating: Warm gently on the stovetop over medium-low heat or microwave in 60–90 second bursts, stirring between. Add a splash of water or broth if it thickens.

Why This is Good for You

• High protein: Chicken plus beans help with satiety and muscle repair.
• Fiber-rich: White beans bring soluble fiber that supports digestion and steady energy.
• Nutrient-dense: Aromatics and greens add vitamins A, C, and K, along with minerals like iron and potassium.
• Light but filling: You get a hearty feel without heavy cream or excess fat.

Common Mistakes to Avoid

• Boiling the chicken too hard: A rapid boil can make chicken tough.

  Keep it at a gentle simmer.

• Skipping the spice toast: Tossing in dried herbs without warming them dulls flavor. Toasting brings them to life.
• Not seasoning in layers: Add salt early and taste again at the end. This builds depth and prevents a flat broth.
• Overcooking the greens: Add spinach or kale at the very end so it stays bright and tender.
• Forgetting acid: A splash of lemon wakes up the whole pot.

  Without it, the soup can taste heavy.

Recipe Variations

• Rotisserie shortcut: Use 3 cups shredded rotisserie chicken. Add it after mashing the beans and heat through for 5 minutes.
• Creamy version: Stir in 1/2 cup plain Greek yogurt or a splash of half-and-half off the heat. Adjust lemon to balance richness.
• Herb swap: Use Italian seasoning or add fresh rosemary for a woodsy note.
• Veggie boost: Add diced zucchini or mushrooms with the carrots and celery.
• Spicy kick: Stir in 1–2 teaspoons Calabrian chili paste or a chopped jalapeño with the aromatics.
• Grain add-ins: For extra bulk, add 1/2 cup small pasta, farro, or brown rice.

  Cook separately and stir in to avoid clouding the broth.

• Dairy-free creamy texture: Blend 1 cup of the soup (beans and broth) and stir back in for extra silkiness.
• Bone broth upgrade: Use bone broth to increase protein and collagen.

FAQ

Can I use dried beans instead of canned?

Yes. Cook 1 1/2 cups dried white beans (soaked overnight) until tender, then use about 3 cups cooked beans in the recipe. You may need extra salt and a bit more broth since homemade beans can be less salty and more starchy.

Breasts or thighs—what’s better here?

Both work.

Thighs are more forgiving and stay juicy, while breasts are leaner. If you’re new to soup-making, thighs are the safer choice.

How can I make this soup thicker?

Mash more beans, simmer uncovered for a few extra minutes, or blend a cup of the soup and return it to the pot. Avoid adding flour unless you want a stew-like texture.

Is this soup freezer-friendly?

Absolutely.

It freezes well for up to 3 months. Thaw overnight in the fridge for best texture, and reheat gently with a splash of broth or water.

What if I don’t have lemon?

Use a teaspoon of white wine vinegar or apple cider vinegar. A little acidity at the end is key to a bright, clean flavor.

Can I make it in a slow cooker?

Yes.

Sauté the aromatics first for flavor, then add everything except the greens and lemon to the slow cooker. Cook on Low for 4–6 hours. Shred the chicken, return it, stir in greens and lemon, and warm for 5–10 minutes.

How can I add more protein?

Use bone broth, add an extra can of beans, or stir in 1/2 cup plain Greek yogurt off the heat.

You can also add diced turkey or chicken sausage.

Wrapping Up

This Chicken & White Bean Protein Soup is reliable, nourishing, and easy to customize. It’s the kind of recipe that fits busy weeknights, cozy Sundays, and everything in between. Keep the pantry staples on hand, and you’ve got a satisfying meal ready whenever you need it.

Warm bowl, big flavor, simple ingredients—that’s a win.