Print

White Bean Chicken Soup

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A comforting and hearty soup made with tender chicken, creamy white beans, and simple vegetables simmered in a flavorful broth for a nourishing and satisfying meal.

Ingredients

  • 1 lb chicken breast or 2 cups shredded cooked chicken
  • 2 cups canned white beans, drained and rinsed
  • 1 medium onion, diced
  • 2 carrots, sliced
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 6 cups chicken broth
  • 1 tablespoon olive oil
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Heat olive oil in a large pot over medium heat.
  2. Add diced onion, carrots, and celery, and cook for about 5 minutes until softened.
  3. Stir in the minced garlic and cook for 1 minute until fragrant.
  4. Add the chicken broth, dried thyme, and bay leaf, and bring the mixture to a gentle simmer.
  5. If using raw chicken breast, add it to the pot and simmer for 15–20 minutes until fully cooked.
  6. Remove the chicken from the pot, shred it using two forks, and return it to the soup.
  7. Add the drained white beans and simmer for another 10 minutes.
  8. Season with salt and black pepper to taste.
  9. Remove the bay leaf and stir in the chopped parsley before serving.

Notes

  • Cannellini or great northern beans work best for their creamy texture.
  • Shredded rotisserie chicken can be used to save time.
  • Add spinach or kale near the end of cooking for extra nutrition.
  • A squeeze of lemon juice before serving brightens the flavor.
  • Mash some of the beans to create a thicker soup.
  • Store leftovers in the refrigerator for up to 4 days or freeze for up to 2 months.

Nutrition

Find it online: https://cookedbymaya.com/white-bean-chicken-soup/