Name: White Bean Chicken Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 Tablespoon olive oil; 1 Tablespoon butter; 2 medium carrots (peeled and chopped); 1/2 medium yellow onion (chopped); 3-4 cloves garlic (minced); 1 teaspoon Italian seasoning; 6 cups low-sodium chicken broth; 2-3 cups shredded cooked chicken (such as from a rotisserie); 1 (15 ounce) can Cannellini beans (drained and rinsed); 2 cups baby spinach (or Swiss or rainbow chard); 1 Tablespoon lemon juice (from about 1/2 medium lemon); 1 Tablespoon chopped fresh parsley (or 1-2 teaspoons dried); kosher salt and black pepper

Ladle up bowls of this white bean chicken soup for a cozy, healthy, naturally low-carb meal. You’ll love the tender veggies, hearty white beans, and zippy burst of lemon. You’ll also love using rotisserie chicken to get this on the table in record time!

Think of this soup as your new official companion to sweater days, cozy days, early spring days, slightly under the weather days, craving some nutrients days, and all the days in between. How can a humble white bean chicken soup be so versatile? It’s hard to explain, but when you try it, you know.

This simple yet always-appropriate recipe is adapted from a lemony white bean and spinach soup that consistently earns rave reviews.

Here we’re adding chicken and stock to make it more like a low-carb spin on classic chicken soup. We keep the zippy lemon, kicked-up garlic and Italian seasonings, and tender carrots and onions. You can keep the spinach or swap in Swiss chard or rainbow chard, the latter of which was used in the version shown here. It is, quite literally, all good.

Why You’ll Love This Classic White Bean Chicken Soup

Tastes like a hug in a bowl!
Easy to make in about 30 minutes, especially with convenient rotisserie chicken
Lean poultry and an assortment of veggies pack in satisfying protein and fiber
Tons of flavor thanks to garlic and zippy Italian seasonings
Keeps and reheats exceptionally well

What Others Say:

“So happy to have found this recipe! The soup is light and so tasty. I make it for myself and for others, and everyone really enjoys the flavors. The fresh lemon juice at the end is perfect.” -Lauren

“This is a favorite at my house! I make it with your recipe exactly, or, if I want a little heat, I’ll add a can of Rotel tomatoes – either original or hot. Really, a half of that little can can be enough to add warmth. Either way, your recipe is perfect. I could eat it every day in the winter. Thank you!” -Michelle

Add your review.

If you happen to be craving something just a touch more rich, my chicken white bean soup with pasta and a smidge of cream or broth-y gnocchi soup with chicken will hit the spot, but this right here is the original and most classic of my white bean chicken soups.

Ingredient Notes

Shredded chicken. I try to make this with rotisserie chicken for the sheer simplicity, but of course you can cook your own.
Carrots and onion. Peeled and chopped. Yellow or sweet onion work well.
White beans. Cannellini beans are Italian and work beautifully in any recipe that calls simply for “white beans.” They maintain a hearty, creamy texture when cooked. Great Northern or Navy beans also work well.
Baby spinach or Swiss or rainbow chard. You want greens that will wilt quickly in the hot broth.
Fresh lemon, minced garlic, and parsley.
Staples and seasonings: Italian seasonings, salt, pepper, olive oil, and butter.

Starting with uncooked chicken?

Poaching is among the easiest methods for making shredded chicken directly from uncooked chicken breasts. It’s quick and easy to do in large batches. Just cover chicken with water or broth and bring to a gentle boil. Cook for 10-15 minutes, or until the chicken reaches 165°F in the thickest part. Remove, shred, and refrigerate for several days or freeze for up to 3 months.

Chicken, carrots, onion, white beans, chard, lemon, broth, and seasoning in prep bowls.

Italian Seasoning Substitute

No Italian seasoning on hand? Substitute 1/4 teaspoon each of basil, oregano, rosemary, and thyme. Do consider stocking a quality Italian seasoning, however. It’s a lovely spice blend that is a great shortcut for the cook who is pressed for time.

How To Make White Bean Chicken Soup

This soup is extremely simple to make; just another reason to love it so! Begin by sautéing the carrots and onions in a smidge of butter and olive oil. This gives them a head start on softening and mellowing in flavor.

Add garlic and Italian seasoning, then cook for just about one minute, until the garlic is very fragrant. If you want some additional kick, you have the option to add about 1/4 teaspoon of red pepper flakes at this stage.

Add broth and bring the mixture to a rapid boil. Add the pieces of chicken, reduce heat so the mixture maintains a low simmer, and let it bubble that way for 8-10 minutes.

White bean chicken soup with rainbow chard, carrots, and onions, simmering in a Dutch oven ready to serve.

Finally, stir in the beans and greens, followed by the lemon, parsley, salt, and pepper.

Be sure to taste and adjust the broth to suit your tastebuds at the end. You may want more lemon, more salt, etc. I usually add another 1/4 teaspoon salt, but tastes will vary!

Options To Thicken The Broth

This soup has a fairly light and clear broth, even though the beans release a small amount of starch as they cook at the end. If you prefer a thicker broth, add the beans earlier, before the chicken, then blitz a small amount of the soup with a blender or food processor. Add the chicken after that and simmer until ready to serve.

If you already added the chicken and still want to thicken up the broth a bit, I recommend adding a quick roux, which just means 1-2 Tablespoons of melted butter stirred together with an equal amount of all-purpose flour. Stir this mixture directly into the simmering soup at any stage.

Serving Suggestions

Serve this soup with a basket full of garlic knots, breadsticks, or crusty Dutch oven bread. You can leave it at that, or serve alongside a simple salad—try arugula or a classic Italian—for that classic soup and salad combination.

Want to dress up your bowls? Sprinkles of fresh parsley and wedges of freshly-cut lemon makes them look as good as they taste!

Storage & Freezing Tips

To Store: Extra keeps well tightly sealed in the fridge for at least 3-4 days. (These stackable deli containers make storing soups and chilis a breeze.) Reheat small portions in the microwave or larger amounts on the stovetop over medium heat.
To Freeze: This soup does freeze well. Be sure to leave a couple inches empty at the top of the container for the soup to expand as it freezes. Defrost in the fridge overnight, then warm on the stovetop until it reaches a low simmer.

Close-up view of a bowl of white bean chicken soup with carrots and chard, with a spoon hovering above about to dig in.

More Soups You’ll Love

Print Recipe Pin Recipe

4.79 from 32 votes