Chicken and White Bean Soup – Cozy, Satisfying, and Simple

This Chicken and White Bean Soup is the kind of meal you make when you want something warm, filling, and easy. It’s hearty without being heavy, and it tastes even better the next day. Tender chicken, creamy white beans, and plenty of vegetables come together in a light, savory broth.

A squeeze of lemon brightens everything at the end. It’s the kind of weeknight soup that feels like a hug in a bowl.

Chicken and White Bean Soup - Cozy, Satisfying, and Simple

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 6 servings

Ingredients

  

• Olive oil – 2 tablespoons
• Yellow onion – 1 medium, diced
• Carrots – 2 medium, diced
• Celery – 2 ribs, diced
• Garlic – 3 cloves, minced
• Boneless, skinless chicken breasts or thighs – 1 to 1.25 pounds
• Chicken broth – 6 cups (low-sodium preferred)
• White beans – 2 cans (15 oz each) cannellini or great northern, drained and rinsed
• Bay leaf – 1
• Dried thyme – 1 teaspoon (or 2 teaspoons fresh)
• Smoked paprika – 1/2 teaspoon (optional, for warmth)
• Red pepper flakes – pinch (optional, for heat)
• Lemon – 1 (zest and juice)
• Fresh parsley – small handful, chopped
• Salt and black pepper – to taste
• Parmesan rind – optional, adds depth while simmering
• Baby spinach or kale – 2 cups, roughly chopped (optional greens boost)

Instructions

 

• Sauté the aromatics: Warm the olive oil in a large pot over medium heat. Add onion, carrots, and celery with a pinch of salt. Cook 5–7 minutes, stirring, until softened and lightly golden. Stir in the garlic and cook 30 seconds until fragrant.
• Season the base: Add thyme, smoked paprika, and red pepper flakes. Stir to toast the spices for 30 seconds. If using, drop in the Parmesan rind.
• Add broth and beans: Pour in the chicken broth and add the white beans and bay leaf. Bring to a gentle simmer.
• Poach the chicken: Submerge the chicken breasts or thighs in the simmering soup. Keep the heat low to maintain a gentle bubble. Cook 12–18 minutes, depending on thickness, until the chicken is just cooked through.
• Shred the chicken: Transfer chicken to a cutting board. Shred with two forks into bite-size pieces. Return shredded chicken and any juices to the pot.
• Add greens (optional): Stir in spinach or kale and simmer 2–3 minutes until tender.
• Brighten and finish: Remove the bay leaf (and Parmesan rind if used). Add lemon zest and juice. Stir in chopped parsley. Taste and season with salt and black pepper until the flavors pop.
• Serve: Ladle into bowls. Finish with a drizzle of olive oil or a sprinkle of Parmesan if you like. Crusty bread on the side never hurts.

Why This Recipe Works

This soup balances flavor and texture in a smart way. The white beans add body and creaminess, so you don’t need cream.

The chicken poaches gently in the broth, which keeps it juicy and infuses the soup with flavor. Aromatics like onion, garlic, celery, and carrots build a classic base, while thyme and bay leaf keep it savory but not fussy. A touch of lemon and fresh herbs at the end makes it taste fresh and clean.

Shopping List

• Olive oil – 2 tablespoons
• Yellow onion – 1 medium, diced
• Carrots – 2 medium, diced
• Celery – 2 ribs, diced
• Garlic – 3 cloves, minced
• Boneless, skinless chicken breasts or thighs – 1 to 1.25 pounds
• Chicken broth – 6 cups (low-sodium preferred)
• White beans – 2 cans (15 oz each) cannellini or great northern, drained and rinsed
• Bay leaf – 1
• Dried thyme – 1 teaspoon (or 2 teaspoons fresh)
• Smoked paprika – 1/2 teaspoon (optional, for warmth)
• Red pepper flakes – pinch (optional, for heat)
• Lemon – 1 (zest and juice)
• Fresh parsley – small handful, chopped
• Salt and black pepper – to taste
• Parmesan rind – optional, adds depth while simmering
• Baby spinach or kale – 2 cups, roughly chopped (optional greens boost)

Instructions

1. Sauté the aromatics: Warm the olive oil in a large pot over medium heat.

   Add onion, carrots, and celery with a pinch of salt. Cook 5–7 minutes, stirring, until softened and lightly golden. Stir in the garlic and cook 30 seconds until fragrant.

2. Season the base: Add thyme, smoked paprika, and red pepper flakes.

   Stir to toast the spices for 30 seconds. If using, drop in the Parmesan rind.

3. Add broth and beans: Pour in the chicken broth and add the white beans and bay leaf. Bring to a gentle simmer.
4. Poach the chicken: Submerge the chicken breasts or thighs in the simmering soup.

   Keep the heat low to maintain a gentle bubble. Cook 12–18 minutes, depending on thickness, until the chicken is just cooked through.

5. Shred the chicken: Transfer chicken to a cutting board. Shred with two forks into bite-size pieces.

   Return shredded chicken and any juices to the pot.

6. Add greens (optional): Stir in spinach or kale and simmer 2–3 minutes until tender.
7. Brighten and finish: Remove the bay leaf (and Parmesan rind if used). Add lemon zest and juice. Stir in chopped parsley.

   Taste and season with salt and black pepper until the flavors pop.

8. Serve: Ladle into bowls. Finish with a drizzle of olive oil or a sprinkle of Parmesan if you like. Crusty bread on the side never hurts.

Keeping It Fresh

This soup keeps well and actually gets better after a day.

Let it cool, then store in airtight containers for up to 4 days in the fridge. The beans will thicken the broth as it sits; thin with a splash of water or broth when reheating.

For the freezer, skip the greens and lemon until reheating. Freeze in portions for up to 3 months.

Thaw overnight in the fridge or warm gently from frozen on the stovetop. Add fresh greens and lemon at the end for best flavor.

Why This is Good for You

• Lean protein: Chicken provides satisfying protein without excess fat.
• Fiber-rich beans: White beans bring fiber for steady energy and a happy gut.
• Vegetable variety: Onion, celery, carrots, and greens add vitamins and antioxidants.
• Lower sodium control: Using low-sodium broth lets you season to taste and keep salt in check.
• Olive oil fats: A small amount of heart-friendly fat boosts flavor and absorption of nutrients.

Pitfalls to Watch Out For

• Boiling the chicken hard: A rolling boil can make chicken tough. Keep it at a gentle simmer.
• Under-seasoning: Beans and broth need enough salt and acid.

  Taste at the end and adjust with salt and lemon.

• Skipping the aromatics: Onion, celery, carrot, and garlic build the base. Don’t rush this step.
• Overcooking greens: Add them at the end so they stay vibrant and tender.
• Not rinsing canned beans: Rinsing reduces excess starch and sodium for a cleaner flavor.

Recipe Variations

• Rotisserie shortcut: Use shredded rotisserie chicken. Simmer the soup base 10 minutes, then add the chicken at the end to warm through.
• Herb swap: Try rosemary or Italian seasoning in place of thyme.

  Fresh dill also works well with lemon.

• Creamy twist: Blend 1 cup of the soup (beans and broth) and stir it back in for extra creaminess without dairy.
• Spicy version: Add a minced jalapeño with the aromatics or stir in a spoonful of Calabrian chili paste.
• Grain boost: Add 1/2 cup small pasta, farro, or rice. Cook separately and stir in at the end to avoid overcooking.
• Veg-heavy: Add diced zucchini, bell pepper, or fennel with the onion mix. They blend nicely with the beans.
• Different beans: Great northern, navy, or even chickpeas are all fair game.

FAQ

Can I use dried beans instead of canned?

Yes.

Soak 1 cup dried white beans overnight, then simmer in salted water until tender before using. You’ll need about 3 cups cooked beans for the recipe. Add them to the soup as you would canned beans.

Breasts or thighs—what’s better here?

Both work. Thighs are more forgiving and stay tender, while breasts keep the soup very lean.

If using breasts, be careful not to overcook.

How do I make it dairy-free?

It already is, as written. If you use the Parmesan rind, skip it for a fully dairy-free soup. The soup still has plenty of depth from the beans and aromatics.

What if I only have water, not broth?

Use water and add extra aromatics: a sliced carrot, more garlic, and a bay leaf.

Season generously with salt and a splash of soy sauce or a dash of fish sauce for umami, then balance with lemon.

Can I cook this in a slow cooker?

Yes. Sauté aromatics on the stovetop first for best flavor, then transfer to the slow cooker with broth, beans, and chicken. Cook on Low for 4–6 hours.

Shred chicken and finish with lemon and parsley.

How can I make it thicker?

Mash some of the beans against the side of the pot or blend a cup of the soup and stir it back in. Simmer a few more minutes until it reaches your preferred texture.

What can I serve with it?

Crusty bread, a simple green salad, or garlic toast are perfect. For a heartier meal, add a side of roasted vegetables or a grain salad.

Wrapping Up

Chicken and White Bean Soup is reliable, cozy, and easy to customize.

It uses simple ingredients you probably already have, and the results are comforting and bright. Make a pot on Sunday, enjoy it all week, and tweak it to suit your mood. It’s the kind of everyday recipe that never gets old.