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White Bean Chicken Soup

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A warm and comforting white bean chicken soup made with tender shredded chicken, creamy white beans, and aromatic vegetables simmered in a flavorful herb broth.

  • Author: Julia
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 to 6 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Halal

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 carrots, sliced
  • 2 celery stalks, chopped
  • 3 garlic cloves, minced
  • 2 cups cooked chicken breast, shredded
  • 2 (15 oz) cans white beans, drained and rinsed
  • 4 cups chicken broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon lemon juice
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Heat olive oil in a large pot over medium heat.
  2. Add diced onion, sliced carrots, and chopped celery. Cook for about 5 minutes until the vegetables soften.
  3. Stir in the minced garlic and cook for about 30 seconds until fragrant.
  4. Add shredded chicken, white beans, chicken broth, dried thyme, dried oregano, and the bay leaf. Stir to combine.
  5. Bring the soup to a gentle boil.
  6. Reduce heat to low and let the soup simmer for about 20 minutes so the flavors can blend.
  7. Season with salt and black pepper to taste.
  8. Remove the bay leaf, then stir in lemon juice.
  9. Serve hot and garnish with fresh chopped parsley.

Notes

  • Cannellini beans, great northern beans, or navy beans all work well in this recipe.
  • For extra greens, add spinach or kale during the last few minutes of cooking.
  • Add small pasta like ditalini or orzo for a heartier soup.
  • Crushed red pepper flakes can be added for a slightly spicy version.
  • Rotisserie chicken can be used to save preparation time.
  • If the soup becomes too thick after storing, add extra broth or water when reheating.

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