White Bean Chicken Soup

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4.79 from 32 votes

A cozy, healthy, naturally low-carb meal. Amazing flavor and ready in less than 30 minutes!

Prep Time10

Cook Time20

Total Time30

Course: Main, Soup

Cuisine: American

Keyword: white bean chicken soup

Servings:

Calories: 378kcal

Author: Monica Lensink

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

Instructions

Warm olive oil and butter in a large Dutch oven or stockpot over medium-high heat.
1 Tablespoon olive oil, 1 Tablespoon butter
Add carrots and onion. Sauté, stirring frequently, for 4-5 minutes.
2 medium carrots, 1/2 medium yellow onion
Add garlic and Italian seasoning. Cook for 30-60 seconds, just until fragrant.
3-4 cloves garlic, 1 teaspoon Italian seasoning
Stir in the broth and bring to a boil, then add the shredded chicken. Reduce heat to medium and let the broth simmer for 8-10 minutes, stirring occasionally.
6 cups low-sodium chicken broth, 2-3 cups shredded cooked chicken
Stir in the beans and greens. Allow about 1 minute for the greens to wilt.
1 (15 ounce) can Cannellini beans, 2 cups baby spinach
Add lemon juice, parsley, and about 1/4 teaspoon each of salt and pepper. Sample and season with more lemon, salt, and/or pepper to taste. Serve and enjoy!
1 Tablespoon lemon juice, 1 Tablespoon chopped fresh parsley, kosher salt and black pepper

Video

Notes

Starting with Raw Chicken? Poaching is among the easiest method 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.
No Italian seasoning? Substitute 1/4 teaspoon each of basil, oregano, rosemary, and thyme.
Cannellini Beans: These Italian beans 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.
Want some kick? Add 1/4 teaspoon (or more) red pepper flakes along with the garlic and Italian seasoning.
Option 1 To Thicken the 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.
Option 2 To Thicken the Broth: 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.
Add Pasta: Add it directly into the pot after the broth comes to a boil (along with the chicken) and cook according to package directions.
Storage: Extra keeps well tightly sealed in the fridge for at least 3-4 days. (These stackable deli containers are my favorite for storing soup and chili.)
Reheating: Small portions in the microwave or larger amounts on the stovetop over medium heat.
Freezing: Store and 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.

Nutrition